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Experiments carried out to study changes induced by hard-to-cook (HTC) phenomenon in the non-starch polysaccharides of beans stored at 30°C and 75% RH for 8 months showed that the development of HTC did not affect the amounts of soluble and insoluble fibre in cooked seeds but changed their carbohydrates physical properties. Aged beans non-starch polysaccharides presented lower water-solubility and...
Experiments were carried out to study the changes induced by HTC development in the cell wall polymer sugar composition of beans stored under three different conditions. The cotyledon cell wall polysaccharide was composed, to a large extent, of Ara-rich polymers, released by hot-water, CDTA and NaOH. Cell wall polymers contained medium amounts of GalA, Xyl, Glc and minor amounts of rhamnose. The methylation...
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