Study of starch modification during germination of pea, chickpea, and huskless barley grain

N.R. Andreev¹, V.G. Goldshtein¹, L.A. Wasserman², L. P. Nosovskya, L.V. Adikaeva
¹All-Russian Research Institute of Starch Products, branch of the Gorbatov Federal Science Center of Food Systems, Russian Academy of Sciences, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
²Institute of biochemical physics of N.M. Emanuel, Russian Academy of Sciences, ul. Kosygina, 4, Moscow, 119334, Russian Federation

Abstract. When introducing the complex processing of sprouted pea, chickpea, and huskless barley seeds into production, special attention must be paid to determining germination duration, which affects the modification and loss of starch. The objects of the study were pea seeds of Temp, Spartak, Sofya, and Amior varieties from the collection of the Federal Scientific Centre for Legumes and Cereals; barley variety Omskiy Golozerny-1, chickpea varieties Avatar and Vektor from the collection of the All-Russian Scientific Research Institute of Grain and its Processing Products. The seeds were germinated for 16 h, 48 h, 96 h, 144 h, and 192 h at a temperature of 20±2 °С according to the author’s technology. Then they were processed. We determined starch yield, the mass fraction of amylose in starch, and mass fraction of soluble sugars in seeds. When the seeds of Temp pea variety were germinated for 144 h, the mass fraction of amylose increased from 34% to 40% of starch DM (dry matter); for Spartak variety, it increased from 38% to 41% of starch DM; for Sofya variety, it increased from 34% to 40% of starch DM; for Vektor and Avatar chickpea varieties, it increased from 30–31% to 43% of starch DM; for Amior pea variety, it increased from 65% to 71% of starch DM; for Omskiy Golozerny-1 barley variety, it increased from 16% to 25% of starch DM. The rational duration of the germination process depended entirely on the varietal affiliation of the raw material. When the seeds of Temp and Spartak pea varieties as well as of Avatar chickpea variety were germinated for 144 h starch losses did not exceed 2%; for Vektor chickpea varieties, they did not exceed 2.5%. It is advisable to germinate pea of Sofya variety for no more than 96 h – this term ensures starch losses of no more than 3%. Germination with the aim of processing of Amior pea variety and Omskiy Golozerny-1 barley variety is inappropriate due to significant starch losses even for 48 h: 22% and 17%, respectively.

Keywords: pea; chickpea; huskless barley; germination; processing; starch; amylose; seedlings.

Author Details: N.R. Andreev, D. Sc. (Tech.), chief research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); V.G. Goldstein, Cand. Sc. (Tech.), head of division; L.A. Wasserman, Cand. Sc. (Chem.), senior research fellow; L.P. Nosovskya, senior research fellow; L.V. Adikaeva, research fellow.

For citation: Andreev NR, Goldstein VG, Wasserman L.A., et al. [Study of starch modification during germination of pea, chickpea, and huskless barley grain]. Dostizheniya nauki i tekhniki APK. 2020; 34(12):90-4. Russian. doi: 10.24411/0235-2451-2020-11215.