The study deals with the investigation of processing parameters of acidic water extraction of protein-free compounds from lupin flour in presence of hydrolytic enzymes with different substrate specificity. An important objective of the study was to analyze content of the liquid extract (lupin whey) and its perspectives for biofuel production. Commercial cytolytic enzyme systems (Cellulase-100, Cellolux-A, -F) were used in the extraction process. Multienzyme complex complied of individual enzymes such as cellulase, xylanase and -amylase was used as an alternative. The optimized multienzyme complex was composed from 1.1 ± 0.2 units g -1 of cellulase, 5.2 ± 0.4 units g -1 of xylanase and 2.5 ± 0.2 units g -1 of -amylase. The enzymatic treatment resulted in 19 % increase of the total sugar content of lupin whey versus to the control whey obtained without enzyme addition. The lupin whey was condensed by evaporation to 48 50 % dry matter content. Condensed whey was used as nutrient medium for cultivation of yeasts Saccharomyces cerevisiae. After fermentation the yield of bioethanol reached 1.6 g/l. The proposed technology of complex processing of vegetable raw materials allows to obtain lupin protein concentrates with a crude protein content up to 63.2 ± 1.3 % on dry matter basis and lupin whey with a total sugar content of up to 29 % on dry matter basis. The lupin whey could be used as an organic substrate for biofuel production.
Исследовали возможность использования муки семян чиа при производстве молочных ферментированных продуктов с двумя видами заквасок-Streptococcus thermophilus и Lactobacillus bulgaricus; Streptococcus thermophilus и Lactococcus cremoris. В качестве объекта изучения использовали семена чиа (Salvia hispanica L.) темных сортов с усредненным химическим составом: массовая доля белков-24%, жиров-31%, углеводов-34%. В качестве молочной основы использовали молоко сухое обезжиренное. Исследуемые образцы представляли собой свежеприготовленные кисломолочные продукты с добавлением муки семян чиа в количестве 5 и 10%. Влияние муки семян чиа на динамику кислотонакопления молочно-растительных смесей изучали посредством измерения титруемой кислотности исследуемых образцов согласно индикаторному методу по ГОСТ Р 54669-2011. Влагоудерживающие свойства сгустков оценивали по количеству выделившейся сыворотки после центрифугирования 10 см 3 разрушенного сгустка по методике ВНИМИ. Реологические характеристики образцов исследовали на приборе Реотест-2 с использованием формул расчета напряжения сдвига и динамической вязкости. Определено, что комбинация молочного и растительного сырья позволяет оптимизировать функциональнотехнологические свойства исследуемых образцов. Образцы с добавлением 5 и 10% муки семян чиа, сквашенные Streptococcus thermophilus и Lactobacillus bulgaricus, показали ускорение процесса сквашивания на 0,5 и 1 ч соответственно по сравнению с контрольным образцом. Помимо этого, обеспечиваются высокие потребительские характеристики готового продукта за счет повышения влагоудерживающих свойств исследуемых образцов с мукой семян чиа. При введении в рецептуру кисломолочных продуктов данного растительного компонента отделение сыворотки уменьшается, причем при добавлении 10% муки чиа отделение сыворотки под действием механического воздействия не происходит. Доказано влияние внесения измельченных семян чиа на реологические характеристики исследуемых сгустков, в частности, увеличение динамической вязкости и коэффициента консистенции исследуемых образцов. Ключевые слова: продукты молочнокислого брожения; Salvia hispanica L.; семена чиа; динамика кислотонакопления; влагоудерживающие свойства; реологические характеристики; функциональные продукты питания.
The article deals with a study of processing methods of obtaining protein preparations from sunflower seeds. For obtaining of food-grade protein preparations from the defatted sunflower kernels phenolic compounds were additionally removed. Modern Russian and foreign literature sources devoted to the isolation of phenolic compounds from vegetable protein raw materials were analyzed. The objective of obtaining a light-colored food-grade protein preparation from sunflower seeds was solved through developing of a multi-stage extraction process with removal of various groups of non-protein compounds, including the stage of aqueous ethanol extraction and removal of phenolic compounds. Parameters of different stages of obtaining of protein substances from defatted sunflower seed kernels after removal of phenolic compounds were studied. These stages included alkaline extraction of protein and nitrogen-free extractives (NFE), separation of the insoluble residue, isoelectric precipitation of protein compounds from the clarified extract, neutralization of the protein suspension. Drying of the protein suspension was carried out on a laboratory spray installation Buchi Mini Spray Dryer with a temperature at the entrance of the dryer 180–190 ℃ and at the exit – up to 90 ℃. Protein preparations of light gray color were obtained with a crude protein content of 75,72% and 87,15% on dry matter basis, which corresponds to the crude protein content of commercial sunflower and soy protein concentrates. Solubility pattern of proteins and functional characteristics of finished protein preparations after spray drying have been analyzed. Based on the high fat-holding capacity and moderate fat-emulsifying properties of the obtained protein preparations it’s possible to recommend the obtained sunflower protein preparation for usage as a vegetable protein enricher and functional additive in food industry.
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