Raffinose-Series Oligosaccharides in Soybean Products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A67783" target="_blank" >RIV/60460709:41210/15:67783 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1515/sab-2015-0019" target="_blank" >http://dx.doi.org/10.1515/sab-2015-0019</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1515/sab-2015-0019" target="_blank" >10.1515/sab-2015-0019</a>

Result language
angličtina
Original language name
Raffinose-Series Oligosaccharides in Soybean Products
Original language description
Soybean foods forming a substantial part of Asian diet have still more expanded into European diet. Raffinose-series oligosaccharides (RSO) are important constituents of soya beans and they can be found also in soybean products. These oligosaccharides can be considered potentially prebiotic for their capability of influencing the composition of the host's intestinal microbiota. The aim of the present paper was to determine the oligosaccharide content in various soybean products. Enzymatic assay has beenused for the determination of oligosaccharides. RSO have been found in all tested samples and their content varied from 0.66 g per 100 g in soybean beverage to 5.59 g per 100 g in first clear soybean flour. Generally, the highest content of RSO has beendetected in soybean flour in the average amount of 4.83 g per 100 g. There was no statistically significant difference observed in the amount of oligosaccharides in all four types of soybean flour (P < 0.01). Considerably high amounts of
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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