Soybean carbohydrates

Karr-Lilienthal, L.K. C.T. Kadzere C.M. Grieshop G.C. Fahey. Chemical and nutritional properties of soybean carbohydrates as related to nonruminants A review. Livestock Prod. Sci. 2005, 97, 1-12. 

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

Soybean concentrate production involves the removal of soluble carbohydrates, peptides, phytates, ash, and substances contributing undesirable flavors from defatted flakes after solvent extraction of the oil. Typical concentrate production processes include moist heat treatment to insolubilize proteins, followed by aqueous extraction of soluble constituents aqueous alcohol extraction and dilute aqueous acid extraction at pH 4.5. 

In order to produce soy protein, soybeans are first dehulled, flaked, and defatted to make white flakes . Soy protein concentrates are obtained by removing a portion of the carbohydrates from defatted and dehulled soybeans. Alcohol extraction is the method most commonly used to manufacture soy protein concentrates even though it results in the loss of isoflavones. Soy protein concentrates retain most of the fiber in the original soybean and must contain at least 65% protein on a moisture-free basis to meet quality standards. The most concentrated source of soy protein is soy protein isolates (or isolated soy protein, ISP), which is required to be at least 90% protein on a moisture-free basis. It is heat-treated during processing to insure inactivation of trypsin inhibitors. Most isolated soy protein is manufactured by water extraction from defatted and dehulled soybeans and it retains the natural isoflavones. 

Monascus pigments have been used in Asian countries for centuries as food colorants and spices and in traditional medicine. These pigments are produced by the fungi of Monascus genus cultivated on carbohydrate-rich substrates such as rice, wheat, com, potatoes, and soybeans. Three species of Monascus identified are pilosus. 

Recent applications of HPAEC-PAD are many and varied. A representative list includes quantitation of polyglucose metabolites in plasma of dialysis patients,148 analysis of heat-treated milk,149 carbohydrate content in lipopolysaccharides,150 phosphorylated sugars in tissue samples,151 composition of soybean meal,152 carbohydrate composition of recombinant modified tissue plasminogen activator,153 analysis of cyclization products from an enzyme reaction,154 carbohydrate content of glycoconjugate vaccines,155 and monitoring of patients with rheumatoid arthritis.156... 

A. Dessen, D. Gupta, S. Sabesan, C. F. Brewer, and J. C. Sacchettini, X-ray crystal structure of the soybean agglutinin crosslinked with a biantennary analog of the blood group I carbohydrate antigen, Biochemistry, 34 (1995) 4933 1-942. 

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