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Updated: Jul 16, 2026
08:43
OLIgo Mass Profiling (OLIMP) of Extracellular Polysaccharides
Published on: June 20, 2010
Change in oligosaccharides during processing of soybean sheet
Qiushuang Wang1, Leqin Ke, Dongmei Yang
1Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, 268 Kaixuan Road, Hangzhou, Zhejiang 310029, China.
Asia Pacific Journal of Clinical Nutrition
|March 30, 2007
Summary
Soybean processing significantly reduces oligosaccharides, with over 70% lost during sheet formation and filtration. This study identifies key loss points, suggesting improvements for oligosaccharide-enriched soy products.
Area of Science:
- Food Science
- Nutritional Biochemistry
Background:
- Oligosaccharides offer health benefits, including gut health and immune modulation.
- Soybean oligosaccharides (sucrose, raffinose, stachyose) are valuable functional ingredients.
Purpose of the Study:
- To investigate the impact of processing unit operations on soybean oligosaccharide levels.
- To identify critical stages of oligosaccharide loss during soybean sheet production.
Main Methods:
- Quantification of sucrose, raffinose, and stachyose in raw soybeans.
- Measurement of oligosaccharide concentrations in processing by-products (soaking water, filtrates, sweet slurry).
- Calculation of oligosaccharide recovery and loss percentages at each processing stage.
Main Results:
- Initial soybean oligosaccharide content: sucrose (43.05 g/kg), raffinose (7.52 g/kg), stachyose (41.32 g/kg).
- Significant losses occurred during filtration (11.21%, 8.87%) and sheet formation (51.39%).
- Overall oligosaccharide recovery in the final soy sheet was only 27.92%.
Conclusions:
- Soybean processing leads to substantial oligosaccharide loss, primarily through water/matter removal.
- The sweet slurry by-product contains considerable lost oligosaccharides.
- Process optimization is needed to enhance oligosaccharide retention in soy sheets.
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