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Effects of Gamma‐Irradiation on Flatulence‐Causing Oligosaccharides in Green Gram ( Phaseolus Areus )
Author(s) -
RAO V. S.,
VAKIL U. K.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05086.x
Subject(s) - raffinose , stachyose , flatulence , germination , gram , chemistry , phaseolus , oligosaccharide , sugar , food science , hydrolysis , carbohydrate , irradiation , glycosidic bond , gamma irradiation , bacteria , biochemistry , botany , sucrose , biology , enzyme , genetics , physics , nuclear physics
Effects of gamma‐irradiation (l–10 kGy) on flatulence‐causing oligosaccharides of green gram were investigated. Irradiation at 2.5 kGy of hydrated seeds caused nearly 20% loss in their total content; but, 50% each of stachyose and raffinose, the two most gas‐forming sugars, was reduced. However, oligosaccharides disappeared completely from germinated (48 hr) seeds, irradiated at 2.5–10 kGy; though α‐galactosidase activity was not changed. When irradiated green gram flour was subjected to enzymic hydrolysis, significantly more reducing sugars were liberated. Quantitative analysis of the breakdown products of raffinose also suggested that radiation treatment stimulated the glycosidic cleavage of higher sugar molecules to simpler, easily digestible sugars. Thus radiation treatment of green gram is effective for elimination of oligosaccharides during germination.