Abstract
Various extraction methods were used to remove the alpha-galactosides stachyose and raffinose from soybean meal. The treatments included varying lengths of 80% ethanol extraction, with or without follow-up water washes, acidic water extractions, and an isopropyl alcohol extraction. All extraction methods resulted in a decreased concentration of alpha-galactosides in the soybean protein. An 80% ethanol extraction followed by a water wash resulted in the most efficient combination of alpha-galactoside removal and dry matter recovery.
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