ЭлБиб

Аграрная наука Евро-Северо-Востока, № 6 (43), 2014 г.

одним из приоритетных направлений увели-

чения и качественного совершенствования

ресурсов продовольственного белка из рас-

тительного сырья.

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Deep processing of rye grain

Andreev N.R.,

corresponding member of RAS, DSc, Director,

Lukin N.D.,

DSc, the deputy director on scientific work,

Papahin A.A.,

postgraduate student

All-Russian Research Institute of Starch products

All-Russian Scientific Research Institute of Starch products have carried research works for deep

processing of some rye cultivars breed by North-East Agricultural Research Institute, the aim was to ex-

tract starch then to hydrolyze it into starch sweeteners. There was established that rye starch is good sub-

stitute for corn starch used for production of sweeteners such as glucose, maltose, glucose-fructose syrup

and crystallized glucose. Rye has the largest starch grains among all cereals, which is especially important

in technological processes such as sedimentation and extraction of starch. It is noted that extraction of

starch from rye flour is more complicated because of high viscosity caused by formation of protein-

pentosanes complexes; therefore they must be destroyed and extracted before extraction of starch. The

paper presented results of extraction of protein-carbohydrate concentrate by treatment of rye flour with

cellulolytic and proteolytic enzymes. The content of protein in protein-carbohydrate concentrate was 25-

32% that has good balance of irreplaceable amino acids. There was given technological flowchart of rye

syrup production, which is not crystallized at storage and contains microelements and biologically active

components in quantity corresponding to its content in fruits and vegetables. The development of tech-

nology of protein products with desired content and functional features is one of priority direction to en-

hance production of qualified food protein from plant raw materials.

Key words

rye grain, starch, syrup, enzyme, protein concentrate

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Optim-

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levoj muki v proizvodstve sdobnogo pechen'ya

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production of butter biscuits].

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Evro-Severo-Vostoka

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Sakharistye produkty – vchera,

segodnya, zavtra

[Starch sweeteners – yesterday,

today, tomorrow] //

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[Food industry]. 2003. no. 8. pp. 22-25.

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