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

https://doi.org/10.17221/10608-CJFSCitation:Dostálová J., Kadlec P., Culková J., Hinková A., Houška M., Strohlam J. (2004): The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds. Czech J. Food Sci., 22: S41-S44.
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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.

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