Effects of the technological process of micronization on biochemical changes in different cereals and legumes
2007
Zilic, S.,Institut za kukuruz Zemun Polje, Beograd - Zemun (Serbia) | Milasinovic, M.,Institut za kukuruz Zemun Polje, Beograd - Zemun (Serbia) | Terzic, D.,Institut za kukuruz Zemun Polje, Beograd - Zemun (Serbia)
Mercantile grain of cereals, wheat, barley and maize, as well as, of legumes, soybean and field pea, was exposed to infrared rays at the temperature of 145 deg C. The basic chemical composition (ash, crude fibre, starch, total proteins and oil), as well as, the content of soluble proteins, trypsin inhibitors, urease, resistant starch and dry matter digestibility were analysed in fresh grain and flakes produced after the micronization treatment. The changes of the basic chemical content in flakes of cereals and legumes cannot be atributed to the effect of high temperatures in the course of micronization. High temperatures resulted in the decrease the content of water soluble proteins in grain of cereals and legumes, as well as, in the reduction of the content and the activity of observed antimicrobial substances. The digestibility of legume grain under the effects of high temperatures was reduced by approximately 3%, while the digestibility of maize and wheat grain was increased. It can be concluded that high temperatures in the course of micronization did not affect enzymatic hydrolysis of cereal starch, but a significat effect on the reduction of resistant starch was observed in field pea.
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