Degradation of α-galactosides during the germination of grain legume seeds

Pavel Kadlec, Jana Dostálová, Jana Bernášková and Michaela Skulinová
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Pavel Kadlec: Department of Carbohydrate Chemistry and Technology and
Jana Dostálová: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Jana Bernášková: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Michaela Skulinová: Department of Carbohydrate Chemistry and Technology and

Czech Journal of Food Sciences, 2008, vol. 26, issue 2, 99-108

Abstract: Germination is one of the most effective ways of preparing grain legumes for consumption. Because it involves the total or partial elimination of some anti-nutritional compounds, it is also one of the simplest methods of enhancing the palatability of grain legumes, thereby increasing their consumption as a valuable source of nutrition. The main objective of this paper is to describe the changes that take place in α-galactosides during germination. During germination, galactose molecules gradually become detached from α-galactosides due to the effect of the enzyme α-D-galactosidase activated during the process. To simulate the degradation of α-galactosides during legume seed germination, we applied nine equations to the evaluation of the experimental data obtained with the germination of three types of grain legume seeds; mung bean, chickpea, and lentil.

Keywords: α -galactosides; germination; grain legume seeds (search for similar items in EconPapers)
Date: 2008
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:2:id:3-2008-cjfs

DOI: 10.17221/3/2008-CJFS

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