Premium
Use of Hydration, Germination, and α‐Galactosidase Treatments to Reduce Oligosaccharides in Dry Beans
Author(s) -
Matella N. J.,
Dolan K.D.,
Stoeckle A. W.,
Bennink M. R.,
Lee Y. S.,
Uebersax M. A.
Publication year - 2005
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.1365-2621.2005.tb07126.x
Subject(s) - germination , food science , chemistry , oligosaccharide , biochemistry , horticulture , biology
This investigation was done to determine an energetically feasible method to reduce bean oligosaccharides (stachyose and raffinose) for large‐scale bean flour production. Michigan black, red, and navy beans (all Phaseolus vulgaris ) were treated by α‐galactosidase, germination, or hydration to determine treatment effects on stachyose and raffinose levels. Oligosaccharides were extracted with 70% (w/w) ethanol, and α‐galactosidase was added to catalyze hydrolysis of the oligosaccharides. Enzyme treatment was for 1 h at ambient temperature (23°C). For germination, whole beans were incubated in a germinating chamber (100% humidity, 26.7°C) for 48 h. In hydration, whole beans were soaked in excess water at ambient temperature (23°C) for 5 h. Enzyme treatment resulted in 51%± 3.0%, 30%± 1.9%, and 46%± 1.9% reduction in total raffinose and stachyose for black beans, red beans, and navy beans, respectively. Germination treatment resulted in 61%± 12%, 61%± 1.9%, and 70%± 2.8% reduction in total raffinose and stachyose for black beans, red beans, and navy beans, respectively. Hydrated black beans showed a loss of 33%± 9.6%, whereas hydrated red and navy beans showed no reduction of oligosaccharides. Although germination showed the greatest reduction in bean oligosaccharides, this method may not be as cost‐effective commercially as the enzyme treatment because of the time required for germination.