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Processing, suitability and nutritive value of field bean seeds after germination
Author(s) -
Bednarski Wlodzimierz,
Tomasik Jan,
Piatkowska Barbara
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360816
Subject(s) - steeping , germination , ascorbic acid , hydrolysate , food science , chemistry , agronomy , phosphorus , enzyme , proteolytic enzymes , biology , hydrolysis , biochemistry , organic chemistry
An attempt was made to obtain hydrolysates from field bean seeds after germination. The activity of native proteolytic enzymes, ascorbic acid and phytate phosphorus contents, as well as the activity of proteolytic enzyme inhibitors were studied, as influenced by seed steeping, water acidity and aerating conditions. Germinated field bean seeds were found to be suitable for hydrolysate production. The enzyme activity, as well as the contents of compounds responsible for the nutritive value of seed was determined and depended on germinating conditions.