Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors

Bochkarev, Sergiy; Krichkovska, Lidiya; Petrova, I.; Petrov, Sergеy; Varankina, Oleksandra; Belinska, Anna

doi:10.15587/2312-8372.2017.108376

Cited by 6 publications

(15 citation statements)

References 8 publications

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“…The preparation of the protein-fat composite includes the following stages: mixing of the oil seeds, their grinding to 0.2-0.4 mm, moisture-thermal treatment using a microwave source according to [12]. This protein-fat composite has a high content of irreplaceable branched amino acids -leucine, isoleucine, valine, and also minimal content of tryptophan.…”

Section: Methodsmentioning

confidence: 99%

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Development and Research Candies With Increased Biological Value With Protein-Fat Composite

Bochkarev

Cherevichna

Petik³

et al. 2017

EUREKA: Life Sciences

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The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness.

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Section: Methodsmentioning

confidence: 99%

“…The composition of a protein-fat composite based on crushed seeds of flax, sunflower and sesame was substantiated in [10][11][12], its antioxidant properties were investigated, and processing parameters ensuring the maximum biological value of the composite were determined.…”

Section: Introductionmentioning

confidence: 99%

Development and Research Candies With Increased Biological Value With Protein-Fat Composite

Bochkarev

Cherevichna

Petik³

et al. 2017

EUREKA: Life Sciences

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“…The issue of inactivation of the enzyme complex of oilseeds during technological processing in order to improve the quality of products from them is disclosed in [18]. The influence of the time of treatment of a crushed mixture of flax, sunflower and sesame seeds with ultrahigh-frequency (microwave) radiation and its initial moisture content on the degree of further enzymatic hydrolysis of protein was investigated.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Use of thistle seeds of modified composition in chocolate mass technology

Stankevych,

Zabrodina,

Lutsenko

et al. 2023

EEJET

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The object of the study is the analytical values of lipids of milk thistle seeds of a modified composition, namely acid and peroxide values, as well as the induction period of lipids of chocolate mass with the addition of milk thistle seeds. The paper substantiates rational parameters of thistle seed processing for the inactivation of lipases and lipoxygenases. Approximate dependences of the acid and peroxide values of thistle seed lipids on the pH of the wetting solution and the wetting degree of seeds were obtained. This makes it possible to substantiate such rational processing parameters of thistle seeds that inhibit the accumulation of free fatty acids and primary oxidation products in seeds during storage. An increase in the induction period of the oxidation of the lipid component of the chocolate mass with the use of thistle seeds of a modified composition was proven, which is 2.5 times higher than the induction period of the chocolate mass sample with thistle seeds with a native enzyme complex. The research results make it possible to develop a technology of healthy chocolate mass using thistle seeds of a modified composition, the lipid component of such mass is stable to oxidation and hydrolysis. The data obtained in the work are explained by an increase in the ability to inactivate lipolytic and lipoxygenase enzymes of milk thistle at high humidity in an acidic environment under the influence of microwave radiation. The advantage of the obtained results is the possibility of not violating the integrity of thistle seeds during the inactivation of the enzyme complex, which allows extending the shelf life of this raw material. An applied aspect of using the scientific result is the possibility of expanding the range of healthy chocolate masses with the use of thistle seeds

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“…A tendency of animal proteins replacement with combined vegetable protein mixtures has been observed in food production recently [4,5]. Their use is due to technological properties, which are understood as proteins behavior in food systems: ability to form emulsions, gels, foams, absorb and retain fat, water, play the role of binding agents, etc.…”

Section: The Aim and Objectives Of The Studymentioning

confidence: 99%

“…It is known that w-3 PUFAs (so-called vitamin F) are extremely deficient in the body. It is difficult to overestimate their biological value [3,5,15], but resistance to oxidative damage of these compounds is extremely low. Therefore, a study of mutual influence of sesamol antioxidant content of sesame seeds and a-linolenic acid of flax seeds on the induction period of the PFM for special purposes (source of w-3 polyunsaturated fatty acids) was conducted.…”

Section: Investigation Of Stabilization Effect Of A-linolenic Acidmentioning

confidence: 99%

Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology

Belinska¹,

Bochkarev²,

Varankina³

et al. 2019

EEJET

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products of lipid-protein composition for special purposes, that is, for nutrition of certain segments of populationchildren, athletes, pregnant women, the elderly, etc. The composition of such protein-fat mixtures (PFM) is consis-1. Introduction The newest and most promising direction in the oil and fat industry is development and production of combined TECHNOLOGY AND EQUIPMENT OF FOOD PRODUCTION

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Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors

Cited by 6 publications

References 8 publications

Development and Research Candies With Increased Biological Value With Protein-Fat Composite

Development and Research Candies With Increased Biological Value With Protein-Fat Composite

Use of thistle seeds of modified composition in chocolate mass technology

Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology

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