Tech Bull Fac. A ~ I Kagawa Univ
QUANTITATIVE PAEER CHROMATOGRAPHY OF SUGARS
OF DEFATTED SOYBEAN MEAL
Introduction
Sugars in the three parts of soybeans, i. e . cotyledon, hull, and hypocotyl, of the selected varieties wer e determined by quantitative paper chromatography as I epor ted in the preceding paper.(') Defatted soybean meal is often used for foods and feeds, and the composition of sugars in soybeans may change during defatting process. This paper d e - scribes the results of general analysis and quantitative paper chromatography of sugars of defatted soybean meal from
6
American and 3 Japanese varieties.Materials and Methods
Six American varieties and three Japanese varieties of soybeans, which were analyzed in the preceding paper ,") were used a s the materials.
For extracting the oil from soybeans, two conditions were employed: (1) extraction with hexane a t room temperature, and (2) extraction according t o ordinary plant process. They are called, respectively, room temperature extraction and plant process extraction. These procedures were carried out by courtesy of Nippon K8yu Kagy8 K . K., Mizushima Factory, Kurashiki, Okayama-ken.
(1) Room temperature extraction. The soybeans with hull (1 k g ) were flaked 3 times thlough a small laboratory roll (diameter about 16 cm). Flaked soybeans were extracted with hexane a t room temperature, and the solvent was removed from defatted flake by air drying. The samples were subjected to lower temperature than 30' throughout the extraction (2)
(2) Plant prosess extraction. The soybeans with hull (9 kg) were preheated to 80' for about 30 mi11 and flaked 5 times through a small laboratory roll (diameter about 16 cm). Flaked soybeans were dried a t loo0 for 20 min and then subjected t o extraction with hexane at 55O (exactly this temperature being that of the warm water i n the jacket of the extractor). The solvent was removed by steaming, the highest temperature in the extractor being 1 06-8'
.
(*)The methods for general analysis and quantitative paper chromatography of sugars are the same with those described in the preceding paper . ( I ) Total sugar was determined by
anthrone colorimetry. Crude protein was expressed by total NX5.71. I n quantitative paper chromatography only the amount of sample spotted is different. Total sugar extract from 5 g of air-dried sample was concentrated to 25 ml, after clarification. For quantitaitve paper chromatography 0.01 ml out of this 25 ml was used, or 5 g x 0.01/25 = 0.002 g
Results The results are given in Tables 1-9.
Thus no monosaccharides were detected in defatted flakes of most varieties. This may be partly due to the small amount of the sample taken. Verbascose was detected in defatted flakes of some varieties. No consistent results were obtained i n relation to the difference of oil extraction conditions.
In Tables 1-9 no recalculations were made to make the sum of densitometric data equal to total sugar value obtained by the anthrone method.
Tables 10 and 11 summarize the results obtained.
Table 1 General and sugar analysis of defatted flake from Chippewa soybeans
Moisture On dry basis:
Ash Crude fat Crude protein
N-free ext f crude fiber Total sugar Glucose Sucrose Raf f inose Stachyose Ver bascose Sum
Room temp.. extn 13.63
Plant process extn 12.80
Table 2 General and sugar analysis of defatted flake from Merit soybeans
Moisture On dry basis:
Ash Crude f a t Crude protein
N-free ext.
+
crude fiber Total sugarGlucose Sucrose Raf f inose
Room temp. extn.
12 00 PIant process extn. 11 43
Stachyose Verbascose Sum
134 Tech Bull Fac Agr Kagawa Univ
Table 3 General and sugar analysis of defatted flake from Harosoy soybeans
Moisture On dry basis:
Ash Crude fat Crude protein
N-free ext t crude fiber Total sugar Glucose Sucrose Raf f inose Stachyose Sum
Room temp. extn
15.28 Plant process extn 13 12,
Table 4 General and sugar analysis of defatted flake from Hawkeye soybeans
Room temp extn Plant process extn
Moisture 14 70 12.25
On dry basis:
Ash 5 92 5 76
Crude fat 1 81 1 72
Crude protein 54.65 53 96
N-free ext
+
crude fiber 37.62 38 56Total sugar 12 56 11 49 Glucose Sucrose Raffinose Stachyose Sum
Table 5 General and sugar analysis of defatted flake from Hampton soybeans
Room temp extn Plant process extn
Moisture 15 68 14 28
On dry basis:
Ash 5 76 6 19
Crude fat 1 71 2 02
Crude protein 52 17 50 36
N-free ext
+
crude fiber 40 36 41 43Total sugar 12 65 12 41 Glucose Sucrose Raff inose Stachyose Sum
Total 6 General and sugar analysis of defatted flake from Lee soybeans
Room temp extn. Plant process extn
Moisture 13.38 12 63
On dry basis:
Ash 6 02 5 76
Crude fat 2 32 2.67
Crude protein 53 05 53 79
N-free ext $ crude fiber 38 61 37 78
Total sugar 10 91 11 02 Glucose Sucrose Raf f inose Stachyose Sum
Table 7 General and sugar analysis of defatted flake from Tokachi Nagaha soybeans
Room temp. extn. Plant process extn, Moisture
On dry basis: Ash Crude fat Crude protein
N-free ext $ crude fiber Total sugar Sucrose Raf f inose Stachyose Verbascose Sum
Table 8 General and sugar analysis of defatted flake from Ani soybeans
Room temp extn Plant process e x t n
Moisture 12 28 11 03
On dry basis:
Ash 6 90 6 83
Crude fat 2 65 3 24
Crude protein 49 79 50 12
N-free ext
+
fiber 40 65 39 81Total sugar 16 29 16 20 Glucose Sucrose Raf f inose Stachyose Sum
Tech Bull Fac Agr Kagawa Univ
Table 9 General and sugar analysis of defatted flake from Shirasaya No 1 syobeans Room temp extn Plant process extn
Moisture 13 60 14 33
On dry basis:
Ash 6 19 6 13
Crude fat 1 38 1 92
Crude protein 53 22 51 85
N-free ext
+
crude fiber 39 21 40 10Total sugar 13 49 13 12
Sucrose Raf f inose Stachyose Sum
Table 10 Average composition (on dry basis) of defatted flakes of 6 American, 3 Japanese, and all the 9 varieties (room temperature extraction)
Ash Crude fat Crude protein
N-free ext
+
crude fiber Total sugarSucrose Raf f inose Stachyose
Av, of 6
Am var Av, of 3 Japan var
Table 11 Average composition (on dry basis) of defatted flakes of 6 American, 3 Japanese, and all the 9 varieties (plant process extraction)
Ash Crude fat Crude protein N-free ext
+
c Total sugar Sucrose Raffinose Stachyose Av, of 6 Am var 6 05 ( 5 51- 7 00) 2 45 ( 1 72- 4 12) 52 32 (48 8 -54 9 ) :rude fiber 39 13 (36 7 -42 8 ) 12 11 (11 0 -13 3 ) 6 3 ( 4 9 - 9 . 1 ) 1 4 ( 1 0 - 1 6 ) 4 6 ( 3 7 - 5 2 ) Av.. of 3 Japan varSummary
Defatted flakes under two conditions were analyzed, but no consistent results were obtained in relation to these conditions.
Acknowledgments
This paper corresponds to Chapter 2 of the final report of research conducted under grants (grant number FG-Ja-105) authorized by Public Law 480 for the United States Depart- ment of Agriculture
.
Experimental works were chiefly made by Mr. Minoru TADA, Miss Akiko NISHIOKA (now Mrs. Akiko HONDA), Miss Taeko HUKUNISI, and Miss Noriko
IRIE.
Sincere thanks are expressed to these coworkers.
References
(1) KAWAMURA, S : K a g a w a Doigaku Ndgakubu ( 2 ) SAKAKIHARA. T : Personal communication (.Jan
Gakuz yutu Hhkoku (Tech Bull Fac. Agr Kagawa 27, 1964)
Univ ), 18
,
117 (1967)~ ~ K @ $ 3 ; h f c ~ E l % E £ (BG@Jll$%Y&i@lOiA%&%@),
