Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour
Journal
Food Chemistry
Series/Report No.
Food Chemistry
Journal Volume
409
Start Page
135267
Date Issued
2023-05
Author(s)
Abstract
Oligosaccharides are known for several bioactivities on health, however, in sensitive individuals, can cause intestinal discomfort. This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method based on high-performance anion-exchange chromatography-pulsed amperometric detection was developed, validated, and used to measure major oligosaccharides. Additional low-abundant oligosaccharides and glycosides were characterized by liquid chromatography-tandem mass spectrometry and glycosidases. The summed concentration of raffinose, stachyose, and verbascose ranged from 0.12–0.19 mg/g in almond milk, 3.6–6.4 mg/g in soy milk, and 74–77 and 4.8–57 mg/g in defatted and full-fat soy four. Over 80 different oligosaccharides were characterized. Novel compounds, 2,3-butanediol glycosides, were identified in almond milk. Low-abundant oligosaccharides represented 25 %, 6 %, and 10 % of total OS in almond milk, soy milk, and soy flour, respectively. The data here are useful to estimate oligosaccharide consumption from dietary intake and facilitate further studies on their bioactivity.
Subjects
2,3-Butanediol glycosides
HPAE-PAD
LC-Q-TOF MS
Low molecular weight soluble dietary fiber
Soybeans
α-Galactooligosaccharides
Type
journal article