Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22–24, 1982.
Isolation of a Stachyose-Sucrose Complex from Soybeans and Peanuts
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1269–1271, July 1983
How to Cite
CONKERTON, E. J., PARRISH, F. W., CHAPITAL, D. C. and ORY, R. L. (1983), Isolation of a Stachyose-Sucrose Complex from Soybeans and Peanuts. Journal of Food Science, 48: 1269–1271. doi: 10.1111/j.1365-2621.1983.tb09208.x
Use of trade names does not inply endorsement by the USDA of one product over another of equal quality.
The author thanks M. Schroeder and T. Ware, BASF Wyandotte Corp. (Greenville, MS) for the soybean and peanut samples; A.E. Staley Manuf. Co. (Decatur, IL) for the soy flour; J. Pominski (S.R.R.C.) for the peanut flour: and K.M. Valantine (E.R.R.C. USDA, Philadelphia, PA) for the 13C NMR spectra.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/22/82; revised 4/4/83; accepted 4/13/83.
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 13C NMR. It is proposed that the initial compound was a stachyose-sucrose complex.