Amino Acid, Carbohydrate, and Fat Composition of Soybean Meals Prepared at 55 Commercial U.S. Soybean Processing Plants

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• 作者：Lisa K. Karr-Lilienthal ; Christine M. Grieshop ; Julie K. Spears ; and George C. Fahey ; Jr.
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：March 23, 2005
• 年：2005
• 卷：53
• 期：6
• 页码：2146 - 2150
• 全文大小：42K
• 年卷期：v.53,no.6(March 23, 2005)
• ISSN：1520-5118

文摘

To quantify variation in U.S. soybean meals (SBM), samples were collected from 55 U.S. soybean(SB) processing plants located in seven of the geographic SB maturity zones at three time points.These samples were analyzed for crude and acid-hydrolyzed fat, oligosaccharide, and amino acidconcentrations. Acid-hydrolyzed fat concentrations were poorly correlated (r = 0.28) to crude fatconcentrations and were higher for SBM prepared in the southern zones (V-VII) as compared withthe northern zones (I and II). Raffinose and verbascose concentrations were lowest (P < 0.05) forSBM prepared in northern maturity zones, while stachyose concentrations were highest for SBMprepared in central maturity zones (III and IV). Total essential, total nonessential, and total aminoacid concentrations were lowest for SBM prepared in northern zones. There was variation inoligosaccharide and amino acid concentrations over time, probably due to variation in compositionof SB arriving at the plants within maturity zone.Keywords: Soybean meal; fat; amino acids; oligosaccharides