Use of hydration, germination, and α-galactosidase treatments to reduce oligosaccharides in dry beans

N. J. Matella, K. D. Dolan, A. W. Stoeckle, M. R. Bennink, Y. S. Lee, M. A. Uebersax

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

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 48% ± 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.

Original languageEnglish
Pages (from-to)C203-C207
JournalJournal of Food Science
Volume70
Issue number3
Publication statusPublished - 2005 Apr 1

Fingerprint

Galactosidases
galactosidases
dry beans
navy beans
Raffinose
red beans
black beans
Germination
Oligosaccharides
stachyose
oligosaccharides
raffinose
germination
enzymatic treatment
beans
ambient temperature
Enzymes
Temperature
Phaseolus
Flour

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Matella, N. J., Dolan, K. D., Stoeckle, A. W., Bennink, M. R., Lee, Y. S., & Uebersax, M. A. (2005). Use of hydration, germination, and α-galactosidase treatments to reduce oligosaccharides in dry beans. Journal of Food Science, 70(3), C203-C207.
Matella, N. J. ; Dolan, K. D. ; Stoeckle, A. W. ; Bennink, M. R. ; Lee, Y. S. ; Uebersax, M. A. / Use of hydration, germination, and α-galactosidase treatments to reduce oligosaccharides in dry beans. In: Journal of Food Science. 2005 ; Vol. 70, No. 3. pp. C203-C207.
@article{d357155ab7ff40c2871838b885fec8c6,
title = "Use of hydration, germination, and α-galactosidase treatments to reduce oligosaccharides in dry beans",
abstract = "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 48{\%} ± 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.",
author = "Matella, {N. J.} and Dolan, {K. D.} and Stoeckle, {A. W.} and Bennink, {M. R.} and Lee, {Y. S.} and Uebersax, {M. A.}",
year = "2005",
month = "4",
day = "1",
language = "English",
volume = "70",
pages = "C203--C207",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "3",

}

Matella, NJ, Dolan, KD, Stoeckle, AW, Bennink, MR, Lee, YS & Uebersax, MA 2005, 'Use of hydration, germination, and α-galactosidase treatments to reduce oligosaccharides in dry beans', Journal of Food Science, vol. 70, no. 3, pp. C203-C207.

Use of hydration, germination, and α-galactosidase treatments to reduce oligosaccharides in dry beans. / Matella, N. J.; Dolan, K. D.; Stoeckle, A. W.; Bennink, M. R.; Lee, Y. S.; Uebersax, M. A.

In: Journal of Food Science, Vol. 70, No. 3, 01.04.2005, p. C203-C207.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Use of hydration, germination, and α-galactosidase treatments to reduce oligosaccharides in dry beans

AU - Matella, N. J.

AU - Dolan, K. D.

AU - Stoeckle, A. W.

AU - Bennink, M. R.

AU - Lee, Y. S.

AU - Uebersax, M. A.

PY - 2005/4/1

Y1 - 2005/4/1

N2 - 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 48% ± 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.

AB - 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 48% ± 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.

UR - http://www.scopus.com/inward/record.url?scp=17644387770&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=17644387770&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:17644387770

VL - 70

SP - C203-C207

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 3

ER -

Matella NJ, Dolan KD, Stoeckle AW, Bennink MR, Lee YS, Uebersax MA. Use of hydration, germination, and α-galactosidase treatments to reduce oligosaccharides in dry beans. Journal of Food Science. 2005 Apr 1;70(3):C203-C207.