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Content of low molecular weight carbohydrates in vining peas (Pisum sativum) related to harvest time, size and brine grade

Ekvall, Jimmy LU ; Stegmark, R and Nyman, Margareta LU (2006) In Food Chemistry 94(4). p.513-519
Abstract
Knowledge of how the content of low molecular weight carbohydrates (LMWC), including the raffinose family oligosaccharides (RFO; raffinose, stachyose and verbascose), changes in unripe peas (Pisum sativum) around harvest time, is today limited. An early and a late maturing cultivar of peas were harvested with 24 h of each other on seven different occasions, of which three were chosen for this study. The pea samples were divided into three groups by size and brine grading, and then analysed with regard to the content of low molecular weight carbohydrates. The content of raffinose and stachyose increased in all groups during a period of 5 days. Peas that sank (sinkers) in the brine grading test had a higher content of raffinose and stachyose... (More)
Knowledge of how the content of low molecular weight carbohydrates (LMWC), including the raffinose family oligosaccharides (RFO; raffinose, stachyose and verbascose), changes in unripe peas (Pisum sativum) around harvest time, is today limited. An early and a late maturing cultivar of peas were harvested with 24 h of each other on seven different occasions, of which three were chosen for this study. The pea samples were divided into three groups by size and brine grading, and then analysed with regard to the content of low molecular weight carbohydrates. The content of raffinose and stachyose increased in all groups during a period of 5 days. Peas that sank (sinkers) in the brine grading test had a higher content of raffinose and stachyose and a lower content of sucrose than floating peas, indicating that sinkers have reached a greater degree of maturation. The content of verbascose remained the same or decreased during the study period. In conclusion, the date of harvesting green peas for freezing affects the contents of RFO. (Less)
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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Raffinose family oligosaccharides, α-Galactosides, Vining peas, Low molecular weight carbohydrates
in
Food Chemistry
volume
94
issue
4
pages
513 - 519
publisher
Elsevier
external identifiers
  • wos:000232194900005
  • scopus:24044528577
ISSN
1873-7072
DOI
10.1016/j.foodchem.2004.11.044
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
id
ae93ffa1-5d8d-43a7-b047-3b6ced1a8c5d (old id 151300)
date added to LUP
2016-04-01 17:11:36
date last changed
2021-05-25 03:25:23
@article{ae93ffa1-5d8d-43a7-b047-3b6ced1a8c5d,
  abstract     = {Knowledge of how the content of low molecular weight carbohydrates (LMWC), including the raffinose family oligosaccharides (RFO; raffinose, stachyose and verbascose), changes in unripe peas (Pisum sativum) around harvest time, is today limited. An early and a late maturing cultivar of peas were harvested with 24 h of each other on seven different occasions, of which three were chosen for this study. The pea samples were divided into three groups by size and brine grading, and then analysed with regard to the content of low molecular weight carbohydrates. The content of raffinose and stachyose increased in all groups during a period of 5 days. Peas that sank (sinkers) in the brine grading test had a higher content of raffinose and stachyose and a lower content of sucrose than floating peas, indicating that sinkers have reached a greater degree of maturation. The content of verbascose remained the same or decreased during the study period. In conclusion, the date of harvesting green peas for freezing affects the contents of RFO.},
  author       = {Ekvall, Jimmy and Stegmark, R and Nyman, Margareta},
  issn         = {1873-7072},
  language     = {eng},
  number       = {4},
  pages        = {513--519},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {Content of low molecular weight carbohydrates in vining peas (Pisum sativum) related to harvest time, size and brine grade},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2004.11.044},
  doi          = {10.1016/j.foodchem.2004.11.044},
  volume       = {94},
  year         = {2006},
}