Oligosaccharides in Eleven Legumes and Their Air-Classified Protein and Starch Fractions

Sosulski, F.W. and Elkowicz, L. and Reichert, R.D. (1982) Oligosaccharides in Eleven Legumes and Their Air-Classified Protein and Starch Fractions. Journal of Food Science, 47 (2). pp. 498-502.

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Oligosaccharide compositions of flours from dehulled seeds of eleven legumes were determined by gas-liquid chromatography and mass spectroscopy. While soybean contained 11.7% sugars, concentrations in lupine, cowpea, chickpea and lentil were about 8%; lima, navy and northern beans, field pea, mung bean and fababean contained about 5% of sugars. Sucrose represented 20–55% of the total sugars; stachyose was the principal α-galactoside in most species. In addition, high amounts of manninotriose were found in chickpea and lentil flours whereas verbascose was a major component in field pea, mung bean and fababean flours. The nine species and biotypes which contained starch were pin milled and air-classified into protein-rich and starch-rich fractions. The protein fractions were 40–90% higher than the flours in α-galactosides, especially raffinose, manninotriose, stachyose and verbascose. The starch fractions were depleted in α-galactosides, the concentrations varied from 1.2–2.8% of the fraction.

Item Type: Article
Uncontrolled Keywords: Oligosaccharides, Eleven Legumes, Air-Classified Protein
Author Affiliation: Dept. of Crop Science, Univ. of Saskatchewan, Saskatoon, Saskatchewan, Canada.
Subjects: Crop Improvement
Divisions: Chickpea
Depositing User: Mr Arbind Seth
Date Deposited: 14 May 2013 04:50
Last Modified: 14 May 2013 04:50
Official URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10111...
URI: http://eprints.icrisat.ac.in/id/eprint/10461

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