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Publisher: Altai State University
Journal: Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material)
Languages: Russian
Types: Article
Subjects: winter rye, hydrothermal processing, vegetable protein, sturch, FTIR Method, озимая рожь, влаготепловая обработка, растительный белок, крахмал, метод Фурье ИК-спектроскопии

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mesheuropmc: food and beverages
By the method of Fourier IR spectroscopy in the middle area carried out a qualitative analysis of the processes taking place in different types of hydrothermal processing of winter rye: extrusion, fermenting, roasting undertaken to increase the nutritional value of grain. Revealed absorption bands which can judge the moisture content of grain, as well as on the content of protein, fiber and starch. It is found that depending on the type of processing changes in the IR spectra associated with replacements of protein or carbohydrate macromolecules. It was shown that the fermentation of all samples is hydrolyzed macromolecular carbohydrates (cellulose and starch) and conversion of these compounds into carbohydrates of lower molecular weight . Extrusion, cooking and frying rye is denatured vegetable protein and carbohydrate portion remains generally unchanged.However, under any scenario hydrothermal processing of grain in it there are complex biochemical processes that result in a change of the biochemical and physical properties of the grain and its nutritional value.
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