CHANGES IN THE MICROSTRUCTURE OF THE CEREALS SHELLS CELL WALLS UNDER THE INFLUENCE OF BIOCATALYSTS ON THE BASIS OF CELLULASE (PRODUCER PENICILLIUM CANESCENS)
Published: 1 Jun 2014
Abstract: The grain has structural features. Some food technologies to improve sensor performance product used grain handling biocatalysts based on cellulases to modify the non-starch polysaccharides. Wheat, rye, triticale, oats and barley were treated with complex enzyme preparation comprising cellulose, β- glucanase, xylanase (producing Penicillium canescens). Under the action of biocatalysts have been changed in the microstructure of the surface of cereals. It has been established that the layered structure of the outer and inner pericarp grains regardless of a botanic accessory predominantly longitudinal orientation to a lesser extent radially layers occur. Found that the depth and direction of the process of degradation of non-starch polysaccharides covers grain determined by the composition of the enzyme complex preparation and duration of exposure.
Keywords: corn, the cell wall, the non-starch polysaccharides, complex enzyme preparation, microstructure
Cite this article: Elena А. Kuznetsova, Roman Е. Klepov, Jan Brindza, Svetlana Motyleva. CHANGES IN THE MICROSTRUCTURE OF THE CEREALS SHELLS CELL WALLS UNDER THE INFLUENCE OF BIOCATALYSTS ON THE BASIS OF CELLULASE (PRODUCER PENICILLIUM CANESCENS). Journal of International Scientific Publications: Agriculture & Food 2, 524-531 (2014). https://www.scientific-publications.net/en/article/1000068/
Download full text
Back to the contents of the volume
© 2021 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.