Kernel pearling as a way of the rye quality formation
2008
Kolodziejczyk, P. | Michniewicz, J. | Jasinska, I.,Akademia Rolnicza, Poznan (Poland). Inst. Technologii Zywnosci Pochodzenia Roslinnego
The aim of the present work was to examine the effects of kernel pearling on improvement of rye processing value. Two commercially grown samples of rye, characterized by different amylolytic activities and starch properties, were pearled using laboratory wheel pearler. The effects of rye kernel pearling treatments were evaluated on the basis of the properties of starch-amylolytic, pentosan-pentosanolytic and protein-proteolytic systems. These treatments reduced endoenzymes activities as well as exoenzymes levels in slightly smaller extent. The results have shown that the proposed pearling treatments may be used to selective removal of those grain tissues that contain the highest concentration of hydrolytic enzymes. These treatments were effectively reducing amylases, pentosanases and proteases activities of rye kernel
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