บทคัดย่องานวิจัย

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Developing rye germplasm for alternative uses: quality assessment methods and progress from selection.

Flamme, W.; Dill, P.; Jansen, G.; Roux, S.;

Vortrage fur Pflanzenzuchtung Year: 1996 Issue: No. 35 Pages: 129-138 Ref: 11 ref.

1996

บทคัดย่อ

Developing rye germplasm for alternative uses: quality assessment methods and progress from selection.

The quality of rye is often limited by pre- and postharvest sprouting damage. In sound rye the water binding capacity of flour and the viscosity of soluble substances are a function of non-starch polysaccharides (NSP). For a higher quality rye for food, feed and for non-food uses, it is necessary to breed varieties with properties distinct from traditional rye types. High concentrations of NSP (pentosans) disrupt the production process of starch, sugar and ethanol. To realise improvements in process engineering of enzymatic breakdown and production of starch (low water consumption), it is a matter of urgent necessity to breed raw materials with low NSP content and low extract viscosity. The methods for determination of extract viscosity, pentosan content, ratio of arabinose/xylose, amylase activity, gelatinization thermograms of meal, flour and starch, and starch isolation are adapted to single plant selection. Methods were developed to analyse NSP, starting out from screening (measuring of the

viscosity), continuing with the determination of pentosans with a flow solution system and culminating with the use of gas chromatography to analyse sugar composition qualitatively.