Oligosaccharins of black gram (Vigna mungo L.) as affected by processing methods

Plant Foods for Human Nutrition

Volumn 60, Issue 4, 2005, Pages 173-180

  Girigowda, K ^a   Prashanth, S J ^b   Mulimani, V H ^a  

^a GULBARGA UNIVERSITY   (India)

^b INDIAN INSTITUTE OF SCIENCE   (India)

Author keywords

Antinutritional factors; Aspergillus oryzae; Black gram; Oligosaccharides; Thin layer chromatography

Indexed keywords

ALPHA GALACTOSIDASE; OLIGOSACCHARIDE; RAFFINOSE; STACHYOSE;

ARTICLE; CHEMISTRY; COOKING; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEGUME; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PLANT SEED; THIN LAYER CHROMATOGRAPHY; TIME;

ALPHA-GALACTOSIDASE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, THIN LAYER; COOKERY; FABACEAE; FOOD HANDLING; NUTRITIVE VALUE; OLIGOSACCHARIDES; RAFFINOSE; SEEDS; TIME FACTORS;

ASPERGILLUS ORYZAE; VIGNA MUNGO;

EID: 30144439460     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-005-9552-3     Document Type: Article

References (39)

1. Liener IE (1994) Implications of antinutritional components in soybean foods. Crit Rev Food Sci Nutr 34: 31-67.
2. Reddy NR, Pierson MD, Sathe SK, Salunke DK (1984) Chemical, nutritional and physiological aspects of dry bean carbohydrates; a review. Food Chem 13: 25-68.
3. Salunke DK, Kadam SS (1989) Hand Book of World Legumes: Nutritional Chemistry. Processing Technology and Utilization. Boca Raton, Florida: CRC Press Inc.
4. Peterbauer T, Richter A (2001) Biochemistry and physiology of raffinose family oligosaccharides and galactosyl cyclitols in seeds. Seed Sci Res 11: 85-197.
5. Price KR, Lewis J, Wyatt GM, Fenwick GR (1988) Flatulence causes relation to diet and remedies. Die Nahrung 32: 609-626.
6. Ogun PO, Markakis P, Chenoweth W (1989) Effect of processing on certain antinutrients in cowpeas (Vigna unguiculata) J Food Sci 54: 1084-1085.
7. Albersheim P, Darvill AG (1985) Oligosaccharins. Sci Amm 44-49.
8. Ryan CA, Former EE (1991) Oligosaccharide signals in plants; A current assessment. Annu Rev Plant Physiol Mol Biol 42: 651-674.
9. Castillo EM, De Lumen BO, Reyes PS, De Lumen HZ (1990) Raffinose synthase and galactinol synthase in developing seeds and leaves of legumes. J Agric Food Chem 38: 351-355.
10. Reddy NR, Salunke DK (1980) Changes in oligosaccharides during germination and cooking of black gram and fermentation of black gram rice blend. Cereal Chem 57: 356-359.
11. Shivanna BD, Ramakrishna M, Ramadoss CS (1989) Enzymatic hydrolysis of raffinose and stachyose in soymilk by α-galactosidase from germinating guar (Cyamopsis tetragonolobus). Process Biochem 24: 197-201.
12. Somiari RI, Balogh E (1993) Effect of Soaking, cooking and crude α-galactosidase treatment on the oligosaccharide content of cowpea flours. J Sci Food Agric 61: 339-343.
13. Mulimani VH, Devindra S (1998) Effect of soaking, cooking and crude α-galactosidase treatment on the oligosaccharide content of redgram flour. Food Chem 61: 475-479.
14. Albon N, Gross D (1952) The chromatographic determination of raffinose in raw sugars: Improvements in technique. Analyst 77: 410-412.
15. Tanaka M, Thanankul D, Lee TC, Chechester CO (1975) A simplified method for the quantitative determination of sucrose, raffinose, and stachyose in legume seeds. J Food Sci 40: 1087-1088.
16. Iyengar AK, Kulkarni PR (1975) Modified method for isolation of verbascose from Cajanus cajan (red gram). Indian J Exp Biol 13: 307-308.
17. Dey PM, Pridham JB (1972) Biochemistry of α-galactosidase. Adv Enzymol 36: 91-130.
18. Bachman M, Matile P, Keller E (1994) Metabolism of the raffinose family oligosaccharides in leaves of Ajuga reptans L. Plant Physiol 105: 1335-1345.
19. Harold EP, Thomas GI, Francis GG, Roger FM (2000) Investigations in to genotypic variations of peanut carbohydrates. J Agric Food Chem 48: 750-756.
20. Mulimani VH, Tippeswamy S, Ramalingam (1997) Effect of soaking, cooking and α-galactosidase treatment on the oligosaccharide content of soybean flour. Food Chem 59: 279-282.
21. Vijayakumari K, Sidduraju P, Janardhan K (1996) Effect of cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC.ex.Weight. Food Chem 55: 173-177.
22. Khokar S, Frias J, Price KR, Hedley CL (1996) Physico-chemical characteristics of Khesari dhal (Lathyrus sativus): Changes in α-galactosides, monosaccharides and disaccharides during food processing. J Sci Food Agric 70: 487-492.
23. Upadhyay JK, Gracia VV (1988) Effect of soaking and cooking on reduction of oligosaccharides of cowpea (Vigna unguiculata (L) Walp.) Philip J Food Sci Technol 12: 21-28.
24. Siddhuraju P, Becker K (2001) Effect of various indigenous processing methods on the α-galactoside and mono and disaccharide content of an Indian tribal pulse Mucuna Pruriens var utilis. J Sci Food Agric 81: 718-725.
25. Rao PV, Belavady D (1978) Oligosaccharide in pulses varietal differences and effect of cooking and germination. J Agric Food Chem 26: 316-319.
26. Onigbinde AO, Akinyele IO (1983) Oligosaccharide content of 20 varieties of cowpeas in Nigeria. J Food Sci 48: 1250-1254.
27. Trugo LC, Ramos LA, Trugo NMF, Sauzo MCP (1990) Oligosaccharide composition and trypsin inhibitory activity of Phaseolus vulgaris and effect of germination on the α-galactoside composition and fermentation in human colon. Food Chem 36: 53-61.
28. Mansour EH, Khalil AH (1998) Reduction of raffinose oligosaccharides in Chick pea (Cicer arietinum) flour by crude extracellular fungal α-galactosidase. J Sci Food Agric 78: 175-181.
29. Mulimani VH, Ramalingam (1995) Enzymic hydrolysis of raffinose and stachyose in soymilk by α-galactosidase from Gibberella fujikuroi. Biochem Mol Biol Int 36: 897-905.
30. Cruz R, Batistela JC, Wosaiacki G (1981) Microbial α-galactosidase for soymilk processing. J Food Sci 46: 1196-1200.
31. Cruz R, Park YK (1982) Production of fungal α-galactosidase and its application to the hydrolysis of galacto-oligosaccharides in soybean milk. J Food Sci 47: 1973-1975.
32. Sugimoto H, Van Buren JP (1970) Removal of oligosaccharides from soymilk by an enzyme from Aspergillus saitoi. J Food Sci 35: 655-660.
33. Ulezlo V, Zaprometova OM (1982) Microbial α-galactosidases a review. Appl Biochem Microbiol 42: 63-69.
34. Rios S, Pedregosa AM, Monistrol IF, Laborda F (1993) Purification and molecular properties of a α-galactosidase synthesized and secreted by Aspergillus nidulans. FEMS Microbiol Lett 112: 35-42.
35. Kotwal S, Khan MMI, Khire JM (1995) Production of thermostable α-galactosidase from thermophillic fungus Humicola sp. J Ind Microbiol 15: 116-120.
36. Ademark P, Larsson M, Tjerneld F, Stalbrand H (2001) Multiple α-galactosidases from Aspergillus niger: Purification, characterization and substrate specificities. Enzyme Microb Technol 29: 441-448.
37. McGhee JE, Silman R, Bagley EB (1978) Production of α-galactosidase from Aspergillus awamori: Properties and action on para-nitrophenyl-α-D- galactopyranoside and galactooligosaccharides of soymilk. J Amm Oil Chem Soc 55: 244-247.
38. Civas A, Eberhard R, Dizet RL, Petek F (1984) Glycosidases induced in Aspergillus tamari. Biochem J 219: 857-863.
39. Ohtakara A, Mitsutomi M, Uchida Y (1984) Purification and enzymatic properties of α-galactosidase from Pycnoporus cinnabarinus. Agric Biol Chem 48: 1319-1327.