Changes of flatulence-causing sugars in protein samples of bean, lupine and pea were examined. Protein samples were treated by high hydrostatic pressure (300 and 600 MPa, 30 min, 20°C) and by heat (100°C, 30 min). The content of raffinose family sugars were determined by HPLC, gas production was evaluated by in vitro method. Gas production decreased in the treated samples and was not significantly correlated with the amount of raffinose family sugars. The content of sugars increased after pressure and heat treatment. Such tendency might be resulted of bonds protein-saccharide disruption.
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