Premium
OLIGOSACCHARIDES RELEASED DURING HYDRATION OF TEXTURED SOY AS DETERMINED BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Author(s) -
HAVEL EILEEN,
TWEETEN THOMAS N.,
SEIB PAUL A.,
WETZEL DAVID L.,
LIANG TEH,
SMITH OAK B.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12574.x
Subject(s) - stachyose , high performance liquid chromatography , chemistry , chromatography , sugar , boiling , soy protein , food science , raffinose , sucrose , organic chemistry
High performance liquid chromatography (HPLC) was used to determine the amount of stachyose released from an extruded textured soy (“Uni‐Tex”) during its hydration in boiling water. Hydration was complete in approximately 25 min, at which time three‐fourths of the sugars originally present in the texturized product were released into the cooking waters. Newly developed column packings for HPLC have greatly simplified sugar analyses in foods.