Raffinose-Series Oligosaccharides in Soybean Products

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Raffinose-Series Oligosaccharides in Soybean Products

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Raffinose-Series Oligosaccharides in Soybean Products

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

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Svazek periodika

46

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

73-77

Kód UT WoS článku

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EID výsledku v databázi Scopus

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