| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
|---|
| REFERENCES | to Top |
Abdullah, M.; Catley, B. J.; Lee, E. Y. C.; Robyt, J.; Wallenfels, K.; Whelan, W. J. 1966. The Mechanism Of Carbohydrase Action. Ii. Pullulanase, An Enzyme Specific For The Hydrolysis Of Alpha-1-6 Bonds In Amylaceous Ogligo- And Polysaccharides. Cereal Chemistry 43:111
| Pullulanase, Polysaccharide, Carbohydrase, Oligosaccharide |
ADM, Decatur, ILL. 2001April. Maltodextrin. Food Processing 62(4): 45.
Dubois, M.; Gilles, K. A.; Hamilton, J. K.; Rebers, P. A.; Smith, F. 1956. Colorimetric Method For Determination Of Sugars And Related
Substances. Analytical Chemistry 28:350
| Sugar, Xylose, Mannose, Galactose, Arabinose, Galacturonic Acid, Fucose, Glucurone, Glucose, Furfural, Hydroxymethylfurfural, Raffinose, Fructose, Ribose, Oligosaccharide, Starch, Dextran |
French, D.; Robyt, J. F.; Weintraub, M.; Knock, P. 1966. Separation Of Maltodextrins By Charcoal Chromatography. Journal Of Chromatography 24:68
| Amylose, Alpha-Amylase, Oligosaccharide, Waxy Corn Starch, Aspergillus Oryzae, Salivary |
Kon, S. 1979. Effect Of Soaking Temperature On Cooking And Nutritional Quality. Journal Of Food Science 44:1329
| White Bean, Dried Bean, Soaking, Cooking, Kjeldahl Analysis, Sugar, Calcium, Phosphorus, Oligosaccharide, Phosphate, Magnesium, Thiamin, Niacin, Riboflavin, Heating Rate, Photomicrograph |
Ku, S.; Wei, L. S.; Steinberg, M. P.; Nelson, A. I.; Hymowitz, T. 1976. Extraction Of During Cooking Of Whole Soybeans.
Journal Of Food Science 41:361
| Soybean Oligosaccharide |
Liu, K. 2000July. Expanding soybean food utilization. Food Technology 54(7): 46.
- Excerpts from article: Oligosaccharides in mature soybeans are mainly raffinose (0.1-0.9%) and stachyose (1.4-4.1%) (Hymowitz et al., 1972). Raffinose contains a fructose, a glucose, and a galalctose, while stachyose contains one more galactose. Both have a beta-fructosidic linkage and an alpha-galactosidic linkage. Their presence in soybeans has been linked to flatulence associated with human consumption of soy products and therefore is generally considered undesirable. Yet, according to Tomomatsu (1994), oligosaccharides are a powerful prebiotic and have been successfully commercialized in japan for years. A prebiotic is defined as a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon. It modifies the composition of the colonic microflora in such a way that a few of the potentially health-promoting bacteria, especially lactobacilli and bifidobacteria, become predominant in numbers (Roberfroid, 1998). Hymowitz, T., F.I. Collins, J. Panczer, and W.M. Walker. 1972. Relationhsip between the content of oil, protein, and sugar in soybean seed. Agron. Journal 64: 613-616. Roberfroid, M.B. 1998. Prebiotics and synbiotics: Concepts and nutritional properties. British Journal Nutrition 80(Suppl. 2): S197-S202. Tomomatsu, H. 1994. Health effects of oligosaccharides. Food Technology 48(10): 61-65.
| Gel Filtration, Oligosaccharide, Modified Starch, Epichlorohydrin, Cellulose |
Pazur, J. H.; Sandstedt, R. M. 1954.
Identification Of The Reducing Sugars In Amylolysates Of Starch And Starch-Oligosaccharides. Cereal Chemsitry 31:416
| Starch, Oligosaccharide, Starch, Reducing Sugar, Amylolysate |
Roberts, H. R.; Pettinati, J. D. 1957. Oligosaccharide Production, Concentration Effects In The Enzymatic Conversion Of Lactose To Oligosaccharides
Journal Of Agricultural And Food Chemistry 5:130
| Oligosaccharide, Enzyme Conversion, Lactose |
Sugimoto, H.; Van Buren, J. P. 1970. Removal Of Oligosaccharides From Soy Milk By An Enzyme From Aspergillus Saitoi. Journal Of Food Science 35:655
| Soybean Milk Oligosaccharide, Aspergillus Saitoi |
Vaisey, M.; Unrau, A. M. 1964. Flour Composition. Chemical Constituents Of Flour From Cytologically Synthesized And Natural Cereal Species. Journal Of Agricultural And Food Chemistry 12:84.
| Durum Wheat Glucose, Durum Wheat Fructose, Durum Wheat Sugar, Durum Wheat Sucrose, Durum Wheat Maltose, Durum Wheat Protein, Durum Wheat Protein, Durum Wheat Uronic Acid, Durum Wheat Nitrogen, Durum Wheat Oligosaccharide, Durum Wheat Fat, Durum Wheat Xylose, Durum Wheat Arabinose, Durum Wheat Spring Wheat Glucose, Spring Wheat Fructose, Spring Wheat Sugar, Spring Wheat Sucrose, Spring Wheat Maltose, Spring Wheat Protein, Spring Wheat Uronic Acid, Spring Wheat Nitrogen, Spring Wheat Oligosaccharide, Spring Wheat Fat, Spring Wheat Xylose, Spring Wheat Arabinose, Flour Glucose, Flour Fructose, Flour Sugar, Flour Sucrose, Flour Maltose, Flour Protein, Flour Uronic Acid, Flour Nitrogen, Flour Oligosaccharide, Flour Fat, Flour Xylose, Flour Arabinose |
Updated: Thursday, September 6, 2007.
OSU Disclaimer.