Laboratory simulations of the transformation of peas as a result of heating: the change of the molecular composition by DTMS

Laboratory simulations of the transformation of emmer wheat as a result of heating

“…20 min at T oven =290°C, but it only takes 5 min at T oven =600°C. It was shown in any case for oven temperatures from 250°C upwards that the molecular composition remains constant after the total mass loss has become constant [11]. Following these results a heating time of 120 min for each heating experiment is considered sufficient.…”

“…The sample consisting of the powdered mixture of seven whole grains or residues thereof was deposited on the filament of the filament and inserted directly into the ion source of the mass spectrometer. Previous measurements on residues of peas showed that the sampling and experimental variance was very small [11]. Therefore only single measurements were carried out.…”

“…¡ -C content in mass%, daf and -N content in mass%, daf treated grains show a very sharp product distribution with the apex (T max ) at 78 scans. The known polymer characteristics of polysaccharides, in this case starch, are present in the mass spectrum (not shown) [11]. The protein content is calculated as 13.1 mass% by applying the factor N=6.25 [19] to the mass% of the N content (%).…”

“…The protein content is calculated as 13.1 mass% by applying the factor N=6.25 [19] to the mass% of the N content (%). However, no indicative markers of proteins are observed, due to the high relative abundance of polysaccharide pyrolysis products in the CI spectrum [11]. No information was obtained about lipids, as they ionise poorly under these conditions.…”

“…From T oven =310°C a series of odd numbered masses is becoming more prominent giving the spectrum a different mass peak pattern appearance. These are characteristic for thermally modified polysaccharides, in this case starch [11,14].…”