Czech J. Food Sci., 2008, 26(2):99-108 | DOI: 10.17221/3/2008-CJFS

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

Pavel KADLEC1, Jana DOSTÁLOVÁ2, Jana BERNÁŠKOVÁ2, Michaela SKULINOVÁ1
1 Department of Carbohydrate Chemistry and Technology and
2 Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

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.

Keywords: α-galactosides; germination; grain legume seeds

Published: April 30, 2008  Show citation

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KADLEC P, DOSTÁLOVÁ J, BERNÁŠKOVÁ J, SKULINOVÁ M. Degradation of α-galactosides during the germination of grain legume seeds. Czech J. Food Sci. 2008;26(2):99-108. doi: 10.17221/3/2008-CJFS.
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