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Fibras alimentares obtidas de cotilédones de soja original (FAO) e micronizada (FAM) foram fracionadas e avaliadas quanto a polissacarídeos e monossacarídeos constituintes. O componente majoritário foi a hemicelulose, totalizando 59% em FAO e 51% na FAM, a pectina representou em média 14% e a celulose 8,5%. As duas amostras de fibras apresentaram 17 mg.g-1 de ácidos urônicos e a mesma composição de monossacarídeos, sendo galactose, glicose e arabinose/ramnose os principais componentes. As proteínas de concentrado protéico, farinha desengordurada e fibras alimentares (FAO e FAM) foram avaliadas quanto à solubilidade em diferentes solventes (NaCl, água, etanol e NaOH) e quanto ao peso molecular. A farinha desengordurada de soja teve a maior parte das proteínas passível de extração com solução salina, e o concentrado protéico e as fibras de cotilédones com solução alcalina. A fração protéica que não foi extraída com nenhum dos quatro solventes utilizados permaneceu no resíduo, o maior percentual estava no concentrado, seguido pela fibra alimentar micronizada e a farinha, já a menor quantidade estava na fibra alimentar original. A eletroforese das proteínas dos quatro ingredientes alimentares mostrou as subunidades que constituem as frações &#946;-conglicinina e glicinina. Bandas com peso molecular próximo aos 30 kDa foram reveladas nas proteínas extraídas das fibras de cotilédones de soja, sendo provavelmente glicoproteínas de parede celular, ricas em hidroxiprolina. Dietary fibers from soybean cotyledons classified as original (ODF) and milled (MDF) were fractionated and evaluated as to fractions and monosaccharide composition. The major constituent was hemicellulose, 59% in ODF and 51% MDF, pectin was in average 14% and cellulose, 8.5%. Both samples had 17 mg.g-1 uronic acids and the same composition in monosaccharides: galactose, glucose and arabinose/rhamnose, after hydrolysis. Protein fractions extracted from protein concentrate, defatted flour and dietary fibers were evaluated for protein solubility in different solvents (NaCl, water, ethanol and NaOH) and for molecular weight. Defatted flour had the highest concentration of proteins soluble in saline solution, while protein concentrate and dietary fibers had the highest protein solubility in alkaline solution. Residual protein, not extracted with any of the solvents used, remained in the insoluble fraction and the highest concentration was in the protein concentrate, followed by MDF, defatted flour and ODF. Protein electrophoresis of the four food ingredients showed subunits that constitute the fractions &#946;-conglycinin and glycinin. Protein extracted from the dietary fibers showed bands with molecular weight of about 30 kDa, probably glycoproteins from cell wall material, rich in hydroxyproline

Carboidratos das fibras de cotilédones e proteínas de produtos derivados de soja (Glycine max (L.) Merril)