Czech J. Food Sci., 2004, 22(10):S41-S44 | DOI: 10.17221/10608-CJFS

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

J. Dostálová, P. Kadlec, J. Culková, A. Hinková, M. Houška, J. Strohlam
1 Department of Food Chemistry and Analysis,
2 Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic
3 Food Research Institute Prague, Czech Republic

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.

Keywords: chick-pea; α-galactosides; germination; high-pressure treatment; storage

Published: December 31, 2004  Show citation

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Dostálová J, Kadlec P, Culková J, Hinková A, Houška M, Strohlam J. The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds. Czech J. Food Sci. 2004;22(Special Issue):S41-44. doi: 10.17221/10608-CJFS.
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