Influence of germination on the carbohydrate composition of pea

Influence of germination on the carbohydrate composition of pea

Influence of germination on the carbohydrate composition of pea seeds was studied. After 4 days of germination the content of raffinose family oligosaccharides (RFO) in pea decreased to 17.5% of the original value and the ratio sucrose/RFO in cotyledons increased from 0.5 to 4.5.

Bibliographic Details
Main Authors: P. Kadlec, A. Rubecová, Z. Réblová, H. Štarhová, Z. Bubník
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2000-01-01
Series:Czech Journal of Food Sciences
Subjects:
pea seeds
germination
carbohydrates
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200001-0003_influence-of-germination-on-the-carbohydrate-composition-of-pea.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200001-0003_influence-of-germination-on-the-carbohydrate-composition-of-pea.php

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