Work

The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds

Year: 2004

Type: article

Abstract: The α-galactosides negatively affect of digestibility of grain legumes. The most effective way of α-galactosides decreasing is germination. The content of α-galactosides in chick-pea was decreased by 4 days germination up to 24% of original value in dry seeds. The 2 days germinated chick-pea seeds were treated by pressure 500 MPa for 10 minutes. The α-galactosides content was decreased by this treatment up to 31% of value before pressurisation and during 21 days storing decreased up to 7% of value before pressurisation.

Source: Czech Journal of Food Sciences

DOI: 10.17221/10608-cjfs

Authors: J. Dostálová, P. Kadlec, J. Culková, A. Hinková, M. Houška, J. Strohlam

Institutions: University of Chemistry and Technology, Prague, Food Research Institute Prague

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $609