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Saponin content of soya and some commercial soya products by means of high‐performance liquid chromatography of the sapogenins
Author(s) -
Ireland Philip A.,
Dziedzic Stanley Z.,
Kearsley Malcolm W.
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370715
Subject(s) - saponin , sapogenin , chemistry , soya bean , food science , chromatography , high performance liquid chromatography , glycine , biochemistry , amino acid , medicine , alternative medicine , pathology
Quantitative high‐performance liquid chromatography of the sapogenins was used to estimate the saponin content of soya beans ( Glycine max (L.) Merr.) and commercially prepared soya flours, protein concentrate, protein isolate and soya milks. The level of saponin in whole soya beans as estimated (0.47%) was in agreement with other recent estimates. Saponins were also found in the various soya flours (0.43–0.67%), protein isolate (0.76%), soya milks (0.022–0.026%) but not in the protein concentrate.