Abstract
The purpose of this research was to establish the nature and extent of the influence of microwaves and extrusion on the content of anti-nutritional substances of winter rye grain. There was performed two-factor laboratory experiment with the treatment of winter rye grain by electromagnetic waves of super-high frequency (microwave) on a LG MS-2042G installation and one-factor laboratory experiment with grain treatment using a MKP-30-500 extruder. Depending on the power and duration of the microwave treatment, the content of water-soluble pentosans decreased by 0.04–0.44% and the kinematic viscosity of the aqueous extract—by 2.4 times. As a result of extrusion processing, the content of water-soluble pentosans in the winter rye grain decreased by 1.34 times, the kinematic viscosity of the aqueous extract—by 2.42 times. For all the years of the research, extrusion has led to a certain decrease in starch in winter rye grain. During a 3-year period the original grain of winter rye contained on average 59.9% of starch. After extrusion, the value of this indicator decreased by 2.0% amounting to 57.9%. During the extrusion process, starch is partially hydrolyzed to form intermediate carbohydrates-dextrins and then glucose. Our research has shown an increase in the content of soluble carbohydrates in extruded rye grain. During a 3-year period, the content of soluble carbohydrates in grain increased on average from 31.45 to 51.36%, i.e. by 19.91%. Treatment by microwaves and extrusion are effective ways to reduce the anti-nutritional substances of winter rye grain and significantly increase the proportion of rye grain in the diet of farm animals.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Andersson AAM, Andersson R, Jonsall A, Andersson J, Fredriksson H (2017) Effect of different extrusion parameters on dietary fiber in wheat bran and rye bran. J Food Sci 82(6):1344–1350
Arczewska-Wlosek A, Swiatkiewicz S, Bederska-Lojewska D (2019) The efficiency of xylanase in broiler chickens fed with increasing dietary levels of rye. Animals 9(2):46
Choct M (2006) Enzymes for the feed industry: past, present and future. Worlds Poult Sci J 62(1):5–15
Goncharenko AA (2014) Current issues of winter rye breeding. Agrorus, Moscow
Goncharenko AA, Ismagilov RR, Berkutova NS, Vanyushina TN (2005a) Evaluation of the baking qualities of winter rye grain by the viscosity of the aqueous extract. Rep RAAS 1:6–9
Goncharenko AA, Ismagilov RR, Berkutova NS, Vanyushina TN, Ayupov DS (2005b) Evaluation of the bread-making quality of rye grain by viscosity of water extract. Doklady Rossiyskoy Akademii Selskokhozyaystvennykh Nauk = Proceedings of the Russian Academy of Agricultural Sciences 1, 6–9
Goncharenko AA, Osipova AV, Ermakov SA, Makarov AV, Semenova TV, Tochilin VN, Davidova EI, Yashina NA, Kondrateva OP, Shcherbakova ZN, Krahmaleva OA (2017) Dynamics of technological and baking qualities of winter rye grain depending on flour yield and water extract viscosity. Rus Agric Sci 43(5):360–362
Hashimoto S, Shogren MD, Pomeranz Y (1987) Cereal pentosans: their estimation and significance. I. Pentosans in wheat and milled wheat products. Cereal Chem 64(1):30–34
Ismagilov RR (2010) Intervarietal variations in the content of water-soluble pentosans in winter rye grains. In: International symposium on rye breeding & genetics. Zhodino, Minsk, 29 June–02 July 2010, 93–94
Ismagilov RR (2012) The variability of the content of water-soluble pentosans in the grain of winter rye. Achiev Sci Technol Agro Ind Complex 6:35–36
Ismagilov RR, Akhiyarova LM (2012) Feed quality of winter rye grain. Gilem, Ufa
Ismagilov RR, Gaysina LF, Akhiyarova LM, Ayupov DS, Nurlygayanov RB, Akhiyarov BG, Abdulvaleev RR, Malyutina KV, Ismagilov KR, Abdulloev VK (2018) Crop yields and baking qualities of f1 winter rye hybrids grain in the forest-steppe of the Republic of Bashkortostan. J Eng Appl Sci 13(58):6487–6493
Jasinska-Kuligowska I, Kuligowski M, Kolodziejczyk P, Michniewicz J (2013) Effect of fermentationextrusion and baking processes on content of fructans in rye products. Zywnosc-nauka technologia jakosc 20(5):129–141
Karlsson R (1988) Pentosans in rye. Sveriges Utsadesforenings Tidskrift 98:213–225
Kobylyansky VD, Solodukhina OV (2013) Theoretical bases of breeding grain rye with a low content of water-soluble pentosans. Agric Biol 2:31–39
Kozyrsky VV, Savchenko VV, Sinyavsky AYu (2012) The influence of the magnetic field on the diffusion of molecules through the cell membrane of seeds of agricultural crops. Vestnik VISKh 2:16–20
Krausp VR, Vasiliev AA (2014) Microwave processing of grain—from electrical technology to nanotechnology. In: Proceedings of the international scientific and technical conference on energy supply and energy saving in agriculture. All-Russian Scientific Research Institute of Electrification of Agriculture, Moscow, 178–181
Kucerova J (2015) Technology of cereals. Vida Science Center, Brno
Norgaard JV, Pedersen TF, Blaabjerg K, Knudsen KEB, Laerke HN (2016) Xylanase supplementation to rye diets for growing pigs. J Anim Sci 94:91–94
Norgaard JV, Malla N, Dionisio G, Madsen CK, Pettersson D, Laerke HN, Hjortshoj RL, Brinch-Pedersen H (2018) Exogenous xylanase or protease for pigs fed barley cultivars with high or low enzyme inhibitors. Anim Feed Sci Technol 248:59–66
Rusakov RV, Kosolapov VM (2012) The effectiveness of different ways of preparing winter rye grains in feeding highly productive cows. Achiev Sci Technol Agro Ind Complex 6:61–65
Sitnikov VA, Morozkov NA (2016) The use of winter rye grain extrusion processing in feeding cows: a monograph. Prokrost CPI, Perm
Soboleva OM, Kolosova MM, Filipovich LA, Aksenov VA (2017) Electromagnetic processing as a way of increasing microbiological safety of animal waste. All Rus Res Pract Conf Ecol Saf Technosphere 66(1):012025
van Krimpen MM, Torki M, Schokker D (2017) Effects of rye inclusion in grower diets on immune competence-related parameters and performance in broilers. Poult Sci 96(9):3324–3337
Wang P, Tao H, Jin ZY, Xu XM (2016) Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality. Food Chem 200:117–124
Weipert D (1983) The pentosan-starch ratio in milled rye products. In: Inglett G (ed) Cereals for food and beverages. Academic Press, New York, pp 459–512
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
No potential conflict of interest was reported by the authors.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Ismagilov, R., Ayupov, D., Nurlygayanov, R. et al. Ways to reduce anti-nutritional substances in winter rye grain. Physiol Mol Biol Plants 26, 1067–1073 (2020). https://doi.org/10.1007/s12298-020-00795-1
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12298-020-00795-1