Effect of Germination on the Carbohydrate Composition of the Dietary Fiber of Peas (Pisum sativum L.)

• Published in: Journal of agricultural and food chemistry 2003-02, Vol.51 (5), p.1254-1259
• Main Authors: Martín-Cabrejas, María A, Ariza, Nuria, Esteban, Rosa, Mollá, Esperanza, Waldron, Keith, López-Andréu, Francisco J
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cell Wall - chemistry; Chemical Phenomena; Chemistry, Physical; Dietary Carbohydrates - analysis; Dietary Fiber - analysis; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Germination - physiology; Pisum sativum - chemistry; Seeds - chemistry; Solubility; Vegetables - chemistry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0207631

The effect of different conditions of pea germination on dietary fiber (DF) composition was studied. Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) were subjected to acid hydrolysis, and the resultant neutral sugars, uronic acids, and Klason lignin were quantified. Germinated peas exhibited significantly higher contents of total dietary fiber (TDF) than the raw sample, due to the increases of both DF fractions. Under darkness conditions, germination exhibited the highest contents of IDF and SDF. Decreasing IDF/SDF ratios showed that the carbohydrate changes did not take place to the same extent during germination, the SDF fraction being the most affected. The detailed chemical composition of fiber fractions reveals increases of cellulose in the IDF of germinated samples, whereas SDF exhibits a decrease of pectic polysaccharides and also increases of polysaccharides rich in glucose and mannose. The DF results were corroborated by a comparative examination of the cell wall carbohydrate composition. Keywords: Peas (Pisum sativum L.); dietary fiber; carbohydrates; germination conditions