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Sucrose and raffinose family oligosaccharides (RFOs) in soybean seeds as influenced by genotype and growing location.

Journal of agricultural and food chemistry - 28 Apr 2010

Kumar Vineet, Rani Anita, Goyal Lokesh, Dixit Amit Kumar, Manjaya J G, Dev Jai, Swamy M

Abstract excerpt

Sucrose content in soybean seeds is desired to be high because as a sweetness-imparting component, it helps in wider acceptance of soy-derived food products. Conversely, galactosyl derivatives of sucrose, that is, raffinose and stachyose, which are flatulence-inducing components, need to be in low concentration in soybean seeds not only for augmenting utilization of the crop in food uses but also for delivering...

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PMID: 20353171
DOI: 10.1021/jf903141s

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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