Sugar soluble

P. H. Saglio, P. Raymond, and A. Pradet, Metabolic activity and energy charge of excised maize root tips under anoxia control by soluble sugars. Plant Physiology 7 6 l()53 (1980). 

The predominant polysaccharide in dehulled field pea flour is starch (49.7-59.8%) and the major soluble sugars are a-galactosides (4.78%) and sucrose (1.85-2.2%) (8,23,24). Verbascose is the major a-galactoside present in field pea flour (23,24). The a-galactosides are the main contributors to the flatulence caused by ingestion of legume flours. 

Concentrates are made by extracting water-soluble sugars and other compounds from defatted meals or flours. This is typically a secondary extraction, using acidic ethanol-water in a chain-type or basket-type continuous extractor for processing flakes, or acidic water extraction of flour in vats, followed by spray-drying (8). Acidic polar solvents are used at or near the isoelectric point of the protein to minimize its solubility and loss. The reextracted flakes may then be ground into a flour. Concentrates are more bland than defatted flours, but still contain the fiber components of the kernel. After extraction with acidic ethanol or water, concentrates... 

Ozone causes both quantitative and qualitative changes in carbon dioxide fixation patterns. Wilkinson and Bames, using carbon dioxide-found a reduction in radioactivity in soluble sugars and increases in free amino acids and sugar phosphates in white pine after a 10-min exposure to ozone at 0.10 ppm. Miller observed a decrease in carbon dioxide-fixation in ponderosa pines that correlated with loss of chlorophyll, after exposure to ozone at 0.30-0.35 ppm. The Hill reaction rates of chloroplasts isolated from healthy and ozone-injured ponderosa pine indicated that both light and dark reactions of the chloroplasts from ozone-injured plants were depressed. Barnes found depressed photosynthesis and stimulated respiration in seedlings of four pine species of the southeastern United States after exposure to ozone at 0.15 ppm. 

Barnes, R. L. Effects of chronic exposure to ozone on soluble sugar and ascoebic acid contents of pine seedlings. Can. J. Bot. 50 215-219, 1972. 

When soybean leaves and pine needles were exposed to ozone, there was an initial decrease in the levels of soluble sugars followed by a subsequent increase. Ozone exposure also caused a decrease in the activity of the glycolytic pathway and the decrease in the activity was reflected in a lowered rate of nitrate reduction. Amino acids and protein also accumulated in soybean leaves following exposure. Ozone increased the activities of enzymes involved in phenol metabolism (phenylalanine ammonia lyase and polyphenoloxidase). There was also an increase in the levels of total phenols. Leachates from fescue leaves exposed to ozone inhibited nodulation. 

The ozone-induced depression in soluble sugar levels observed in soybean and pine could have resulted from a depression in the photosynthetic rate. Hill and Littlefield ( ) reported that 785 to 1175 yg/m ozone for 1/2 to 1 1/2 hr reduced photosynthesis about 50% in several plant species. Ozone has also been shown to decrease the photosynthesis of Ponderosa pine (5). 

Turakainen, M., Hartikainen, H., Seppanen, M. M. (2004). Effects of selenium treatments on potato Solanum tuberosum L.) growth and concentrations of soluble sugars and starch. J. Agric. Food Chem., 52, 5378-5382. 

Modification of Raw Materials. In order to vary the protein and soluble sugar contents, portions of soy flour (Extra Acted Soy Flour 200-1) were replaced with various amounts of sucrose and soy protein isolate (Promine F). Levels of... 

Products with Varied Protein and Soluble Sugar Contents—... 

Microscopic structure of texturized water-extracted soy flour and texturized soy concentrate were quite similar to that of texturized soy flour. Scanning electron microgrpahs showed that water extraction of soy flours had little effect on morphological characteristics of texturized soy products (Figure 10). Solubility of soluble sugars was not affected by texturization, whereas solubility of proteins decreased sharply when soy flour was texturized (Table VII). It appears that soluble sugars did not interact with proteins during texturization. Based upon results of microscopy and solubility studies, it is reasonable to speculate that natural soluble carbohydrates are not required (do not play an important role) in development of texture or stabilization of structure. 

Table VII. Change in Amounts of Soluble Sugar and Protein...

Processing Temp. CO Protein solubility (%) Soluble sugar / (g/lOOg)... 

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