Removal of oligosaccharides in soybean flour and nutritional effects in rats

• Autor(a) principal: Brasil, Ana Paula Rodrigues
• Data de Publicação: 2010
• Outros Autores: Rezende, Sebastião Tavares de, Pelúzio, Maria do Carmo Gouveia, Guimarães, Valéria Monteze
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.foodchem.2009.04.124; http://www.locus.ufv.br/handle/123456789/21279
• topic: Raffinose oligosaccharides; Debaryomyces hansenii; α-Galactosidase; Digestibility

The objectives of this work were to establish a safe and economically viable process for the removal of raffinose oligosaccharides (RO) from soy flour and compare the effects of RO elimination from diets with regard to nutritional parameters by testing in Wistar rats. Debaryomyces hansenii UFV-1 was cultivated in suspension of defatted soy flour (1:10 w/v). An increase in α-galactosidase activity was observed in the medium, with a consequent decrease in the RO concentration. A total reduction of RO was achieved at 36 h of incubation. The diet containing soy flour free of RO presented higher digestibility, 91.28%, in relation to the diet containing soy flour with RO, 87.14%. However, the removal of the oligosaccharides from the diet did not promote a significant improvement in the values of weight gain, and other nutritional parameters tested on rats, during the experimental period of 14 days.