The changes of alfa-galactosides during germination and high pressure treatment of legume seeds

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F09%3A00000066" target="_blank" >RIV/00027022:_____/09:00000066 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The changes of alfa-galactosides during germination and high pressure treatment of legume seeds
Original language description
The alfa-galactosides negatively affect of grain legumes digestibility. The most effective way of ?-galactosides content decreasing is germination. The contents of alfa-galactosides in legume seeds were decreased by germination up to 16% of original value (lentil). During the germination, the contents of microorganisms are arising to high values. The effective method for decreasing of microorganisms content is high pressure treatment. During the high pressure treatment (500 MPa for 10 min) the further alfa-galactosides are decomposed up to 5% of original value (mung bean). The contents of ?-galactosides in high pressure treated germinated seeds were reduced up to 0 (lentil, mung bean)during 14 days storage at the temperature 4?8°C.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QF3287" target="_blank" >QF3287: Functional foods from vegetables and fruit and other agricultural products treated with high pressure technology</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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