Studies on Soybean Carbohydrates

Macmasters, M. M.; Woodruff, Sybil; Klaas, Helen

doi:10.1021/i560095a012

Cited by 9 publications

(8 citation statements)

References 13 publications

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“…Since the crude fiber determination is an empirical method, the accuracy of the carbohydrate determinations of soybeans, soy flours, and derived products is questionable. A number of investigators have studied the nitrogen-free extract of soybean meal from various points of view (Street and Bailey, 1915;MacMasters et al, 1941;Kawamura, 1967; Aspinall et al, 1967b), but no complete separation or analysis of the carbohydrate components in soybean protein fractions has been published.…”

mentioning

confidence: 99%

Carbohydrate composition of soybean flours, protein concentrates, and isolates

Eldridge¹,

Black²,

Wolf³

1979

J. Agric. Food Chem.

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Total carbohydrate content and the amounts of each sugar present in commercial samples of soybean protein products were determined by hydrolysis and gas-liquid chromatography of the alditol acetate derivatives of the sugars. Dehulled, defatted soybean flours contained the following mean sugar content: rhamnose, 0.6%; fucose, 0.1%; ribose, 0.1%; arabinose, 2.4%; xylose, 1.0%; pinitol, 0.9%; mannose, 0.9%; galactose, 7.6%; and glucose, 8.1%. The same sugars were found in soybean protein concentrates; however, the amount of each was less. Soybean protein isolates contained mannose, 0.8%; galactose, 0.5%; and glucose, 0.5%, with traces of the other five sugars.Compared to oil and protein, carbohydrates of soybeans have received comparatively slight attention by chemists. This neglect is a result of the greater economic importance of the oil and protein constituents in foods and feeds. It is generally assumed that the carbohydrate content of soybeans and defatted meal is equal to the nitrogen-free

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mentioning

confidence: 99%

Carbohydrate composition of soybean flours, protein concentrates, and isolates

Eldridge¹,

Black²,

Wolf³

1979

J. Agric. Food Chem.

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“…The results of this study indicate that mature soybeans contain starch, 1888; MacMasters et al/ 1941;MeissI and Bocker, 1883;Prinsen, 1896;Tada and Kawamura, 1963;Wallis, 1913).…”

Section: Starch Granulesmentioning

confidence: 69%

“…It is suggested that if microscopic examinations are confined to sections near the periphery of the cotyledon, then the failure to find starch is under standable. Possibly this occurred when MacMasters et al (1941) were unable to identify starch in soybean cotyledons by microscopic examination. However, varietal differences in starch content have been reported (Piper and Morse, 1923;Wilson et al, 1978).…”

Section: Starch Granulesmentioning

confidence: 99%

Microscopy of soybean seeds: cellular and subcellular structure during germination, development and processing with emphasis on lipid bodies

Bair

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Soybean Seed Anatomy 4 Subcellular Components 8 Protein bodies 8 Starch granules 13 Calcium oxalate crystals Lipid Bodies 17 Soybeans The controversy 20 Appearance 22 Light microscopy Electron microscopy Membrane Cellular distribution and association Chemical composition Function Cellular origin Germination and Developmental Studies of Soybean Cotyledons Germination Maturation Relationship of Processing and Soybean Ultrastructure Conversion of soybeans to several food products Processing of soybeans to desolventized-toasted flakes Solvent extraction of lipids iii Page MATERIALS AND METHODS 63 Soybeans 63 Processed Soybean Samples 63 Proximate Analysis 63 Moisture determination 63 Protein determination 63 Crude lipid 64 Ash determination 65 Carbohydrate 65 Protein Dispersibilify Index (PDI) Microscopy Studies 67 Light microscopy (LM) Paraffin embedding Resin embedding Transmission electron microscopy (TEM) Scanning electron microscopy (SEM) Energy dispersive X-ray (EDX) analysis Photography: (LM), (TEM) and (SEM) Germination and Maturation Studies Germination Cytochemical studies 71 Acid phosphatase localization 71 Catalase localization 72 Lipase localization 73 Maturation 73 îv Page Processing Methods 74 Solvent extraction of soybean cotyledons 74 Physical treatments 74 Heat treatment (boiling) 75 Freezing-thawing treatment 75 Sonication treatment 75 Enzyme treatment (trypsin) 75 Lipid Body Isolation 75 Density Gradient Centrifugation 76 RESULTS AND DISCUSSION 78 Soybean Cytology with Emphasis on Protein Bodies 78 Starch Granules 97 Calcium Oxalate Crystals Soybean Lipid Bodies Appearance and distribution Light microscopy Electron microscopy Isolation and chemical characterization of lipid bodies Isolation of lipid bodies Chemical composition Effect of isolation medium Effect of soybean cotytedon:isolation medium ratio Effect of centrifugation temperature Effect of heating V Page Microscopic examination of isolated lipid bodies 135 Membrane 143 Effect of trypsin treatment 150 Examination of centrifugation pellet 153 Problems associated with microscopical preparation of 158 isolated lipid bodies Density gradient centrifugation of lipid bodies 158 Germination and Developmental Studies of Soybean Cotyledons 159 Germination Maturation 189 Relationship of Processing and Soybean Ultrastructure 211 Ultrastructural changes in soybeans during processing to yield 211 desolventized-toasted meal Effect of boiling Effect of trypsin treatment Effect of freezing-thawing Effect of solvent extraction Effect of son ication

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“…1,2) On the other hand, soybeans are also comprised of 40% proteins and carbohydrates, which are known to have health benefits. 3,4) For example, 7S globulin can reduce serum triglyceride levels, 5) and oligosaccharides, such as raffinose and stachyose are utilized by bifido-bacteria to improve the intestinal environment. 6) In addition to these applications, in many Asian countries, including Japan, various types of soy-products, such as miso, soy sauce, tofu, tempeh and soymilk are widely utilized.…”

mentioning

confidence: 99%

Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds

Shibata

Hirotsuka

Mizutani

et al. 2017

Bioscience, Biotechnology, and Biochemistry

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The water extract of soybean seeds (Glycine max (L.) Merr.) is nearly tasteless, but "kokumi" taste sensation was confirmed upon addition of a basic umami solution containing glutamic acid, inosine monophosphate, and sodium chloride. To identify the key contributors to the "kokumi" taste sensation in soybean seeds, sensory-guided fractionation, taste sensory analyses, and LC-MS/MS analyses were utilized. γ-glutamyl-tyrosine and γ-glutamyl-phenylalanine were identified as contributors to "kokumi taste"; specifically, these γ-glutamyl peptides imparted the "kokumi" taste sensation at a low taste threshold in a basic umami solution. Raffinose and stachyose, which are sufficiently present in soybean seeds, exhibited a synergistic effect in regard to the enhanced "kokumi" taste sensation of γ-glutamyl peptides. This is the first report that the combined use of γ-glutamyl peptides and oligosaccharides can increase the "kokumi" intensity, which suggests that soybean extracts or soymilk can be used to enhance the "kokumi" taste sensation in food products.

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Studies on Soybean Carbohydrates

Cited by 9 publications

References 13 publications

Carbohydrate composition of soybean flours, protein concentrates, and isolates

Carbohydrate composition of soybean flours, protein concentrates, and isolates

Microscopy of soybean seeds: cellular and subcellular structure during germination, development and processing with emphasis on lipid bodies

Isolation and characterization of key contributors to the “kokumi” taste in soybean seeds

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