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

Author

Listed:
  • 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)

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.

Suggested Citation

  • J. Dostálová & P. Kadlec & J. Bernášková & M. Houška & J. Strohalm, 2009. "The Changes of α+-Galactosides during Germination and High Pressure Treatment of Legume Seeds," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 76-79.
  • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1076-cjfs
    DOI: 10.17221/1076-CJFS
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    References listed on IDEAS

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    1. M. Skulinová & P. Kadlec & J. Kaasová & J. Dostálová & M. Zátopková & V. Hosnedl & J. Hrachovinová, 2002. "Microwave treatment and drying of germinated pea," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(1), pages 23-30.
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