Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов - Страница 64

The embryo is a relatively small portion of the seed mass (typically < 2%) but has a dramatic influence on seed quality. This biologically active component of mature seeds possesses high levels of enzymatic activity that are readily activated by optimum moisture and temperature conditions. The mobilization and oxidization of lipids high in unsaturated fatty acids produce highly oxidized off‐flavors. High temperatures (> 130°F) that may occur during even mildly adverse storage conditions will result in embryo damage with irreversible loss of seed vitality. It is commonly recognized that precursors of the germination process are initiated during ambient water‐soaking conditions. Thus, traditional overnight cold‐water soaking of beans activates many complex embryonic catabolic enzymes associated with seed spouting (e.g., proteases, amylases, pectinases, cellulases and phytases) and, therefore, enhances the water‐hydrating and water‐holding capacity of the bean.