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The contents of stachyose in Tanba Black Soybeans (<i>Tanbaguro</i>)
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- Rhee Onkoo
- Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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- Minamide Takahisa
- Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
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- Ohtani Kimiko
- Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
Bibliographic Information
- Other Title
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- 丹波産黒大里(丹波黒)のスタキオース含有量について
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Description
<p>Tanbaguro (Glycine Max Merrill Forma Kuromame Makino), one variety of black soybeans harvested in Tanba district in Kyoto, was examined from the view point of carbohydrate composition of cell wall polysaccharides and water-soluble oligosaccharides.</p> <p>This report indicated the possibility of Tanbaguro as a functional food, compared with other kind of black soybeans, Banseihikariguro, harvested in Hokkaido. </p> <p>Raw Tanbaguro containes stachyose, that is known as one of soybean oligosaccharides, as much as raw Banseihikariguro. However Tanbaguro containes more oligosaccharides than that of Banseihikariguro when there are boiled. This might be concerned the rheological proparties of cellwall polysaccharides, especially water-soluble and hot water-soluble polysaccharides. Tanbaguro was higher in the esterification % of water-soluble and hot water-soluble polysaccharides than those of Banseihikariguro.</p>
Journal
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- Trace Nutrients Research
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Trace Nutrients Research 18 (0), 123-127, 2001-12-20
Japan Trace Nutrients Research Society
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Details 詳細情報について
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- CRID
- 1390574268853628032
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- ISSN
- 24366617
- 13462334
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- Text Lang
- ja
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- Data Source
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- JaLC
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- Abstract License Flag
- Allowed
