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ABSTRACT

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.