The Changes of α+-Galactosides during Germination and High Pressure Treatment of Legume Seeds

J. Dostálová, P. Kadlec, J. Bernášková, M. Houška and J. Strohalm
Additional contact information
J. Dostálová: Department of Food Chemistry and Analysis and
P. Kadlec: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic
J. Bernášková: Department of Food Chemistry and Analysis and
M. Houška: Food Research Institute Prague, 102 31 Prague, Czech Republic *E-mail: jana.dostalova@vscht.cz$2
J. Strohalm: Food Research Institute Prague, 102 31 Prague, Czech Republic *E-mail: jana.dostalova@vscht.cz$2

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S76-S79

Abstract: The α-galactosides negatively affect of grain legumes digestibility. The most effective way of α-galactosides content decreasing is germination. The contents of αα-galactosides in legume seeds were decreased by germination up to 16% of original value (lentil). During the germination, the contents of microorganisms are arising to high values. The effective method for decreasing of microorganisms content is high pressure treatment. During the high pressure treatment (500 MPa for 10 min) the further α-galactosides are decomposed up to 5% of original value (mung bean). The contents of α-galactosides in high pressure treated germinated seeds were reduced up to 0 (lentil, mung bean) during 14 days storage at the temperature 4-8°C.

Keywords: α -galactosides; cold storage; germination; high pressure treatment; legume seeds (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1076-cjfs

DOI: 10.17221/1076-CJFS

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