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Scientia Agriculturae Bohemica

The Journal of Czech University of Life Sciences Prague

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Raffinose-Series Oligosaccharides in Soybean Products

R. Švejstil
  • Corresponding author
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ Š. Musilová
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ V. Rada
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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Published Online: 2015-07-01 | DOI: https://doi.org/10.1515/sab-2015-0019


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 been used 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 been detected 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 RSO have been found in sweet soybean bars and textured soy protein. Foods as soybean flour and soybean bar ‘Sójový suk’ seem to be effective natural sources of prebiotic oligosaccharides for humans.

Keywords: soya; saccharides; legumes; stachyose; intestinal microbiota


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About the article

Received: 2014-08-15

Accepted: 2015-01-27

Published Online: 2015-07-01

Published in Print: 2015-06-01

Citation Information: Scientia Agriculturae Bohemica, Volume 46, Issue 2, Pages 73–77, ISSN (Online) 1805-9430, ISSN (Print) 1211-3174, DOI: https://doi.org/10.1515/sab-2015-0019.

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© 2015. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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