By Cliff L Hedley
The compounds making up the dry weight of seeds play an enormous function in picking out the dietary caliber and finally the makes use of and monetary price of the seed. The carbohydrate fraction might be divided into starch, fiber and soluble carbohydrates.The results of an enormous collaborative software throughout Europe, this booklet covers the chemistry, dietary worth, body structure, processing and breeding/biotechnology of carbohydrates in grain legume seeds. there's at present no ebook to be had which covers the recommendations for bettering carbohydrates in grain legumes (peas, beans etc.) which takes into consideration either dietary and agricultural necessities. This publication fills that hole* large part overlaying the topical topic of genetic manipulation suggestions* details in the ebook comes in handy on a global vast scale
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Extra resources for Carbohydrates in Grain Legume Seeds: Improving Nutritional Quality and Agronomic Characteristics
1994) Weightman et al. (1994) Weightman et al. 0 Moscoco et al. 0 Weightman et al. (1994) Weightman et al. (1994) Weightman et al. 1 Vidal-Valverde et al. (1992a) Weightman et al. (1994) Weightman et al. 2 Weightman et al. 6 Theander (1995) Margareta et al. (1994) Weightman et al. (1994) Margareta et al. (1994) Margareta et al. 0 Weightman et al. 0 Yamaguchi et al. 6 Yamaguchi et al. vp A3867: AMA: Hedley: First Proof:30-Oct-00 2 30 October 2000 14:57:06 Color profile: Disabled Composite Default screen 30 P.
1998). Fig. 11. A chromatogram of trimethylsilylation (TMS) sugar derivatives extracted from a single round (RR RbRb) pea. vp A3867: AMA: Hedley: First Proof:30-Oct-00 2 30 October 2000 14:57:16 Color profile: Disabled Composite Default screen Carbohydrate Chemistry 37 Quantities of soluble carbohydrates can be determined by extrapolation from standard curves; the ratios of the area of peaks for each known component to the area of the internal standard peak, phenyl α-D-glucoside, are plotted against known amounts of each component.
Although monosaccharides are not a major component of legume seeds, sucrose can accumulate in appreciable quantities in some legume species. For example, mature dry seeds of the starchless pea mutant, rug3, accumulates about 7–8% of the seed dry weight as sucrose compared with the wild-type value of 2–3%. , 1996a). a-Galactosides Oligosaccharides (from Greek oligos, a few) are compounds that give only monosaccharide units after complete hydrolysis. Depending on the number of monosaccharide residues per mole, oligosaccharides are classified as trisaccharides, tetrasaccharides and so forth.
Carbohydrates in Grain Legume Seeds: Improving Nutritional Quality and Agronomic Characteristics by Cliff L Hedley