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Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study was to determine the effect of pumpkin seed flour on conformational changes in the structure of protein substances of dough and bread from wheat flour by near-infrared reflection spectroscopy. The protein profile changed to complete when replacing 10% or more of wheat flour because the score for all amino acids was higher than 100%. The utilitarian coefficient indicates the same balance of amino acids in proteins of all samples. As the percentage of substitution increases, the number of amino acids used for anabolic purposes decreases, and these are more fully utilized by the body.

Nadezhda Zhilinskaia E-mail: jilinskie@mail.ru Introduction. The purpose of research -to evaluate the possibility of using the methods of computer morphometry and bioinformatic analysis in studying of reactive changes in Fusarium spp. causing potato dry rot.Materials and methods. Tubers of "Nevski" potato with Fusarium contamination signs were selected. Three areas of the damaged tuber potatoes were studied: the epicenter of contaminated plant tissue; peripheral area of contamination; plant tissue outside of contamination epicenter. Morphological research and computer morphometry of fixed preparations of microorganisms stained by 1,0% methylene blue solution were made under magnification x 400, x 1000.Results and discussion. Macroconidium morphometric characteristics of Fusarium spp. (square, perimeter, length, number) were obtained by automatic image analyzer "Micros". The algorithm and the computer program based on morphometric analysis of Fusarium spp. macroconidium cells causing potato dry rot was created to study bioinformatic cell characteristics.The following information characteristics of fungal cells have been calculated: H -information entropy characterizing the real structural diversity; H max -the storage capacity characterizing the maximum structural time-diversity of biological system; R (%) -information redundancy coefficient characterizing the relative organization of biosystem.The Fusarium macroconidium cells have demonstrated low values of H (0,002) compared to H max (0,5). The values of R in Fusarium cells were 99,40% -99,69% thus demonstrated a high degree of orderliness and relative organization in microbial cellss. Our research proves the maximum adaptation level of Fusarium cells as parasites in biocenosis with plant cells. It should be expected that in the case of the reaction of Fusarium cells on chemical or biological preparations the value of H should increase up to values of H max , and the value of R will decrease. It's may be occured as a result of disruption structural and functional integrity of Fusarium cell system.Conclusions. The method of bioinformatic analysis of Fusarium spp. cells causing potato dry rot can be recommended as a testing system in development of new plant protecting preparations.

Introduction. Studies have been conducted to determine the effect of adding chitosan to a malted meat product with mechanically separated poultry meat. Materials and methods. It is studied the technology of sausages with adding to the composition of poultry meat mechanically, serum protein concentrate, soy protein hydrated protein, animal protein, serum protein and developed protein-mineral carbohydrate supplement. Determination of amino acid composition was conducted in accordance with the method of ion exchange chromatography. Results and discussion. Boiled sausage with a proteinmineral-hydrocarbon additive has higher consumer properties compared to control samples. The moisture content of minced meat which has been added to the chitosan, namely the soy protein, animal protein, serum protein, and protein-mineral-hydrocarbon additi. increases by 10-15%, which enables to increase the yield of the finished product and plan the product properties after the completion of the technological stages of production. The addition of protein-mineral-hydrocarbon additi.in the amount of 10% in hydrated state positively affects the technological properties, it provides support for moisture, fat during the heat treatment process, which is important when used in the technology of boiled smoked products. Cooked sausages has a balanced amino acid composition compared to control. In cooked sausages it is observed higher levels of valine (0.8%), lysine (by 0.91%), methionine (at 0.10%), threonine (at 0.54%), alanine (at 0.54%), aspartic acid (to 0.65%) and glycine (at 0.59%)in comparing with the control sample. Conclusions. Chitosan when interacting with any animal protein increases the moisture content of the finished product 10-15%. Boiled sausage with mechanically separated poultry meat and protein-mineral-hydrocarbon additi has a wellbalanced composition, it has high consumer properties and can be attributed to complete nutrition by content of essential amino acids.

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Keywords:Meat Nutrition Herodiet Paste Protein Calcium

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Introduction. The researched meat pastes for healthpreventive nutrition using mushroom raw materials and phytocomplex of sprouted grains of cereal crops. Materials and methods. The study of the fatty acid composition of the developed pates was carried out by chromatography of high resolution. To confirm the nutrients adequacy of the researched formulations of the "Mushroom" paste and the paste with the phyto-complex "CHOICE", studies were conducted digestibility in conditions in vitro of the Tetrahymena pyriformis ciliary infusoria in the Fuks-Rosenthal chamber. Clinical studies of the pastes with mushroom raw material were conducted with the participation of the elderly in the general-therapeutic department of the clinic. Results and discussion. The method of chromatography of high-level ability has established the group fatty acid composition of the pastes using mushroom raw materials and phytocomplex of germinated grains of cereal cultures and found that the content of monounsaturated acids in developed paste is about 35% and saturated-only 23% in all investigated samples. Analyzing the content of PUFAs, it is important to note their stable high content in all four recipes, regardless of the type of ingredients added. However, the formula with mushroom raw material has the highest total PUFAs content-41.92% and at the same time the highest content of essential linolenic acid-1.55%. The results digestibility in conditions in vitro indicate that Mushroom Paste has a higher relative biological value and a better digestibility than the control sample more on 3.5%, and the paste with the phyto-complex "CHOICE" more on 2.1%. According to the results of the research, the effectiveness and safety of the paste "Mushroom" has been determined and the possibility of eliminating vitamin B12 deficiency during use has been determined. Conclusions. The analysis of the research results testifies to the nutrients adequacy of the researched pates with the use of mushrooms raw materials and phytocomplex of sprouted grains of cereals for health and health-preventive nutrition.