L. P. Nosovskaya, L. V. Adikaeva, V. G. Gol’dshtein
All-Russian Research Institute of Starch Products – the branch of the V. M. Gorbatov Federal Science Center of Food Systems of the RAS, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
Abstract. Rye is a potential raw material for starch production. The main complexity of a technological procedure of its processing is high viscosity due to the complexes of proteins and pentosans, which significantly affects the process of starch extraction. The authors investigated the basic chemical composition of nine varieties of winter rye with the low content of pentosans, originated in the N. I. Vavilov All-Russian Research Institute of Plant Growing: Dzhin, Novaya Era, Falenskaya Universalnaya, Rushnik, Podarok, Elisejka, Vavilovskaya Universalnaya, Etech, Volga 3. The mass fraction of starch in the samples varied from 61.2 to 63.8% of dry matter, the mass fraction of protein, according to the Kjeldahl’s method, varied from 9.3 to 11.7%. Processing of grain of winter rye varieties Podarok and Volga 3 with the low content of pentosans for starch and by-products is more effective than of the traditional variety Krona. The output of starch A, which is well separated from the insoluble protein particles due to the fact that granules of more than 10 micrometers in size prevail, increased by 2.5–2.9% when rye with the low content of pentosans is processed in comparison with the use of the traditional variety as raw material. In starch B with granules of 10 micrometers or less and with a specific gravity close to the value of this parameter in insoluble protein particles, the protein mass fraction reduced by 1.0–1.6% of dry matter, starch – by 9–10% of dry matter, which reduces the losses of starch with by-products. The mass fraction of pentosans in rye grain affects the viscosity of aqueous suspensions, the increase of which reduces the amount of starch extracted and increases its mass fraction in by-products of processing. The viscosity of three-percent aqueous extract obtained during the processing of Podarok variety with the low content of pentosans was two times less than the value of the similar parameter for the traditional variety Krona.
Keywords: winter rye (Secale cereale); varieties with low content of pentosans; starch; pentosans; viscosity; water extract.
Author Details: L. P. Nosovskaya, senior research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); L. V. Adikaeva, research fellow; V. G. Gol’dshtein, Cand. Sc. (Tech.), leading research fellow.
For citation: Nosovskaya L. P., Adikaeva L. V., Gol’dshtein V. G.Use of Innovative Winter Rye with a Low Content of Pentosans as a Raw Material for the Production of Starch and Starch Products. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 7. Pp. 83–85 (in Russ.). DOI: 10.24411/0235-2451-2018-10720.