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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Pavel KADLEC & Jana DOSTÁLOVÁ & Jana BERNÁŠKOVÁ & Michaela SKULINOVÁ, 2008. "Degradation of α-galactosides during the germination of grain legume seeds," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(2), pages 99-108.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:2:id:3-2008-cjfs
    DOI: 10.17221/3/2008-CJFS
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