Premium
Isolation of a Stachyose‐Sucrose Complex from Soybeans and Peanuts
Author(s) -
CONKERTON E. J.,
PARRISH F. W.,
CHAPITAL D. C.,
ORY R. L.
Publication year - 1983
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.1365-2621.1983.tb09208.x
Subject(s) - stachyose , sucrose , fructose , chemistry , raffinose , chromatography , high performance liquid chromatography , carbohydrate , food science , biochemistry
A major component of the free carbohydrate pool from defatted soybean and peanut flours, initially resolved but not identifiable by HPLC, was isolated using cocoanut charcoal chromatography. Spectrophotometric and chromatographic analyses of the isolated component indicated the presence of glucose, fructose and galactose. After standing at 27°C for several weeks, the syrupy material transformed into a mixture of stachyose and sucrose. Their identities were confirmed by melting point, optical rotation, chromatography, and 13 C NMR. It is proposed that the initial compound was a stachyose‐sucrose complex.