Removal of oligosaccharides in soybean flour and nutritional effects in rats

dc.creatorBrasil, Ana Paula Rodrigues
dc.creatorRezende, Sebastião Tavares de
dc.creatorPelúzio, Maria do Carmo Gouveia
dc.creatorGuimarães, Valéria Monteze
dc.date2018-08-21T19:55:28Z
dc.date2018-08-21T19:55:28Z
dc.date2010-01-15
dc.date.accessioned2023-09-27T21:33:24Z
dc.date.available2023-09-27T21:33:24Z
dc.identifier03088146
dc.identifierhttps://doi.org/10.1016/j.foodchem.2009.04.124
dc.identifierhttp://www.locus.ufv.br/handle/123456789/21279
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8962561
dc.descriptionThe 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.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFood Chemistry
dc.relationv. 118, n. 2, p. 251-255, January 2010
dc.rightsElsevier Ltd
dc.subjectRaffinose oligosaccharides
dc.subjectDebaryomyces hansenii
dc.subjectα-Galactosidase
dc.subjectDigestibility
dc.titleRemoval of oligosaccharides in soybean flour and nutritional effects in rats
dc.typeArtigo


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