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<table style="height: 631px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="631" align="left" valign="top"><p>It is   found that   the pericarp tissue of grain have considerable strength and stiffness, that   has an adverse effect on quality of whole-grain bread. Thereby, there exists   the need for preliminary chemical and biochemical processing of durable cell   walls before industrial use. Increasingly used in the production of bread finds   an artificial hybrid of the traditional grain crops of   wheat and rye - triticale, grain which has high nutritional value. The purpose of this research was to evaluate the influence of   cellulose complex (<em>Penicillium canescens</em>)   enzymes on composition and microstructure alteration of triticale grain   surface, for grain used in baking. Triticale grain was processed by   cellulolytic enzyme preparations with different composition (producer is <em>Penicillium canescens</em>). During   experiment it is found that triticale grain processing by enzymes of   cellulase complex leads to an increase in the content of water-soluble   pentosans by 36.3 - 39.2%. The total amount of low molecular sugars increased   by 3.8 - 10.5 %. Studies show that under the influence of enzymes the   microstructure of the triticale grain surface is changing. Microphotographs   characterizing grain surface structure alteration in dynamic (every 2 hours)   during 10 hours of substrate hydrolysis are shown. It is found that the depth   and direction of destruction process for non-starch polysaccharides of grain   integument are determined by the composition of the enzyme complex   preparation and duration of exposure. It is found, that xylanase involved in   the modification of hemicelluloses fiber having both longitudinal and radial   orientation. Hydrolysis of non-starch polysaccharides from grain shells led   to increase of antioxidant activity. Ferulic acid was identified in alcoholic   extract of triticale grain after enzymatic hydrolysis under the influence of   complex preparation containing cellulase, xylanase and β-glucanase. Grain processing by independent enzymes containing in   complex preparation (xylanase and β-glucanase) shows that more significant role in   polysaccharide complex composition and grain surface microstructure   alteration belongs to xylanase. Grain processing by independent of   cellulolytic enzymes may decrease the strength of pericarp tissue of grain and improved sensory   characteristics of the bread.</p></td></tr></tbody></table> <!--[endif] --

Composition and microstructure alteration of triticale grain surface after processing by enzymes of cellulase complex