Biotechnological aspects of obtaining coagulation structures for functional foods

Abstract

The use of components obtained by the methods of biotechnological transformation of soybeans for the production of innovative products of functional and specialized purpose is an urgent task. Of practical interest is the development and use of technologies that allow the use of traditionally sought-after products, taking into account the principles of safety, functionality and environmental friendliness. The article presents reasonable biotechnological approaches to obtaining coagulation structures containing a complex of valuable nutrients. Biotechnological approaches consist in germinating soybean seeds and coagulating protein substances in soy protein-carbohydrate suspension with special coagulants. The experimental data were processed by methods of mathematical statistics and dependences were obtained to determine the conditions for the formation of coagulation structures - the process of coagulum formation lasts for 2-5 minutes, the coagulation temperature is 72-75 °C, the mass fraction of the introduced coagulant is 30-40% of the mass fraction of soy protein carbohydrate suspension. Compliance with these parameters makes it possible to get coagulates with high organoleptic, physico-chemical and rheological characteristics. The use of the obtained coagulates will allow obtaining foods with a high content of protein, essential amino acids, minerals and vitamins with a functional orientation.

Creation of Innovative Food Products Based on Soybeans to Ensure Food Security of the Far Eastern Region

“…The resulting curd was separated from the formed whey, bringing its moisture content to 60-65 %. The curd has a soft plastic consistency, odorless, with a neutral taste and sourish aftertaste, white with shades, in addition to protein, vitamins C and E are present in the clot in significant amounts [22,23].…”

Solving the Problem of Food Security of the Amur Region by Developing Functional Food Products Using Local Raw Materials

“…In the process of experimental studies, soy protein suspension -soy "milk", which was obtained as follows, was taken as the main component of the recipe for gelled desserts. Soy grains were soaked in water for swelling, then washed and a suspension was prepared from it by grinding in water with heating, filtration to separate insoluble substances -okara [17][18][19].…”

“…In the process of coagulation, flocculent particles are formed, which agglomerate and form a dense sediment -a soy-berry protein clot. The resulting bunches were brought to a moisture content of no more than 50% by pressing [17]. Soy-berry protein clot bunches have a pronounced berry taste, color and aroma [18,19].…”

Improvement methods of mining enterprises wastewater purification from nitrogen compounds

“…3. The limited use of biological purification methods based on nitrification and denitrification technologies is caused by the formation of significant volumes of chemically active sludge, the presence of which in the nitrification phase causes the need for its processing and further disposal, which in turn causes the need for the arrangement of waste disposal sites, as well as causes additional energy costs for aeration of mixtures consisting of wastewater and active sludge [9][10][11].…”