EFFECTS OF HIGH-PRESSURE DISINTEGRATION ON SOLUBILITY AND MOLECULAR-PROPERTIES OF RYE WATER SOLUBLES

Mechanically-induced structural changes of rye meal hemicelluloses cau sed by high pressure disintegration were investigated. It could be sho wn that the relative viscosity of rye flour extracts disintegrated at 50 MPa was increased three-fold compared with the viscosity of extract s disintegrated at normal pressure. The quantity of precipitated rye g ums from homogenized rye flour extracts was doubled at 50 MPa. In rela tion to an increase of applied working pressure the intrinsic viscosit y of the precipitated rye gums shows a maximum at 20 MPa. Higher worki ng pressures led to a reduction of the intrinsic viscosity. (C) 1997 A cademic Press Limited.