Effect of impact-activating-disintegration treatment on grain protein fraction of autumn rye
Laen...
Failid
Kuupäev
2018
Kättesaadav alates
Autorid
Sabirov, А.А.
Barakova, N.V.
Samodelkin, Е.А.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
This paper studies the distribution of rye protein fractions according to their mass and
amino acid composition while milling by machines with different work tools. The research was
conducted on the autumn rye of harvest year 2017 with kernel moisture con
tent of 8%. Cereals
were milled in the machine of an impact
-
activating
-
disintegrating type DEZI
-
15 with three
-
row
and five
-
row rotors which rotate at 120
s
-
1
, and in the laboratory mill with a knife
-
rotor work tool.
The milling grain size was determined by
a diffraction
-
type grain analyser Malvern Mastersizer
2000. The average grain size obtained from three
-
row disintegrating rotor was 167
μm
, from the
five
-
row rotor 158.1
μm
, and from the laboratory knife
-
rotor mill 384
μm
, respectively. The free
amino aci
ds composition in flour samples was investigated using the size exclusion
chromatography method (SEC
-
method).
The polypeptide composition of total grain protein has
been determined by One
-
dimensional SDS
-
acrylamide gel electrophoresis. According to the
ele
ctropherogram results obtained from all the the content of high
-
protein fraction of 200
kDa
.
The glutelin fraction with molecular weight of 116.25
kDa
is definitely observed in the sample
obtained from the three
-
row disintegrating rotor. Whereby the lowest
glutelin content has been
detected in the flour sample obtained from the five
-
row disintegrating rotor. Fractions with
molecular weight of 60
–
75
kDa
–
globulin fractions
–
come up frequently in the sample obtained
from the three
-
row disintegrating rotor.
Prolamine fractions of 45
–
47
kDa
are clearly observed
in the flour sample obtained from the laboratory knife
-
rotor mill. The albumin fraction with
molecular weight of 17
–
28
kDa
are mostly observed in the samples obtained by three
-
row and
five
-
row disintegr
ating rotors. Few LMW fractions (from 6.5 to 15
kDa
) are found in samples
obtained using the impact
-
activating
-
disintegrating technique, mostly in the sample milled in the
laboratory knife
-
rotor mill.
Based on the data of free amino acid content in sample
investigated
it can be concluded that the impact
-
activating
-
disintegrating techniques does not cause reduction
in protein biological value. The albumin rich flour milled in the disintegrator can be used for
production of functional food. Due to the low con
tent of glutelin protein fraction the flour
obtained from the five
-
row disintegrating rotor offers the greatest promise for production of
gluten
-
free foods.
Kirjeldus
Article
Märksõnad
impact-activating-disintegrating technique, autumn rye, protein fractions, amino acid composition, biological value foods, articles