Degradation of α-galactosides during the germination of grain legume seeds
Pavel KADLEC | Jana DOSTÁLOVÁ | Jana BERNÁŠKOVÁ | Michaela SKULINOVÁ
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.
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