VTT had successful participation in the 5th European Symposium on Enzymes in Grain Processing in Norwich in March 31 - April 2 with a winning poster presentation by Emilia Selinheimo and co-workers.

Cost 928, i.e. the Cost action focusing on the control and exploitation of enzymes for added-value products, had a meeting in Norwich after, met in Norwich in April 3-4 in continuation of esEGP5. Emilia Selinheimo from VTT gave a presentation about the possibility to use enzymes in tailoring the flavour of rye (http://virtual.vtt.fi/virtual/cost928/Norwich_abstracts.pdf / Page 14 of 23).
The 2nd Annual Workshop of Cost 928 meeting will be held in Istanbul October 13-15.

Phenolic acids, alkylresorcinols and lignans were concentrated in the outer rye grain layers. Their levels were related statistically to sensory flavour profiles. Only less than 10 % of the phenolic acids were non-bound (free), but were suggested to be the most flavour-active of the compounds studied. The perceived bitterness of the bran fractions was suggested to result from pinoresinol and syringic acid. Knowledge of the chemical origin of non-wanted flavours forms the basis of their removal, blocking or masking. The ultimate aim is to produce whole grain products with mild taste.

VTT Technical Research Centre of Finland has, in collaboration with Agrifood Research Finland (MTT), developed a technology to efficiently separate the health-promoting beta-glucan from oats. The technology can also be used to produce high-quality oat protein, starch and lipid fractions. The new fractions increase the possibilities to use oats in the food, cosmetics and pharmaceutical industries.

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