Abstract
It is generally accepted that the hydrothermic treatment of cereal grain improve the nutritional value of foodstuffs. In this report, the changes induced in the processed rye grain by alkyl-resorcinols and pentosans as well as by modifications of starch and protein complexes are characterized. Also demonstrated are a minor effect of boiling and autoclaving the grain with respect to the alkylresorcinols content, a high increase of the soluble carbohydrates and a decrease of soluble pentosan contents. The incorporation of the pentosan fraction into the starch/pentosan and/or protein/starch/pentosan complexes of limited dispersibility and high molecular weights is reported, as well as the protective role of swelled starch during the process of thermic denaturation of proteins.
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