BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS-Reference-Cited by-同舟云学术

BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS

Published:2019-12-20 Issue:4 Volume:2 Page:18-24
ISSN:2618-7272
Container-title:Food systems
language:
Short-container-title:Food systems

Author:

Vitol I. S.¹,Igoryanova N. A.¹,Meleshkina E. P.¹

Affiliation:

1. All-Russian Scientific Research Institute of Grain and Products of its Processing — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RAS

Abstract

A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch polysaccharides while preserving the native properties of dietary fibers and biologically active substances associated with them. To a large extent, the features of the properties of the obtained ingredients are due to the number and composition of the components of dietary fiber of grain, as well as the morphological features of their structure. It is shown that the viscosity of aqueous colloidal systems at a concentration of soluble dietary fiber of the ingredient 0.5 % increases 11 times; at a concentration of 1.0 % — 30 times, forming a viscous gel-like structure. This allows them to be used for gelling, thickening and stabilization of aquatic food systems. The use of ingredients with a high content of NLP in baking is possible only taking into account their water absorption capacity. A method for the enzymatic modification of secondary products of processing of grain triticale was developed. On the basis of the study of the kinetics and efficiency of the effect of proteolytic and cellulolytic enzyme preparations (EP) and their compositions, optimal conditions for enzymatic modification (the EP dosage is 0.5…0.75 units of PA/g of bran, 0.3…0.4 units of CA/g of bran, the optimum temperature is 40–50 °С, pH is 5.0 and 3.5, the duration of reactions is 1.5 hours) have been determined. The use of cellulolytic EP allowed to increase the amount of reducing substances and soluble protein by 1.5–2.5 times in comparison with the control sample. The biomodified bran obtained using the MEC «Shearzyme 500 L» + «Neutrase 1.5 MG» and «Viscoferm L» + «Distizym Protacid Extra» has a high degree of hydrolysis of non-starch polysaccharides and proteins, is characterized by a certain ratio of high-, medium-, low-molecular peptides and amino acids, has different functional and technological properties. They can be used in the production of a wide range of general-purpose, functional and treatmentand-prophylactic food products.

Publisher

The Gorbatov's All-Russian Meat Research Institute

Reference20 articles.

1. Igoryanova, N.A., Meleshkina, E.P. (2017). Possibilities of using secondary grain processing products to produce ingredients with food fibers. Bakery products, 10, 41–44. (In Russian)

2. Meleshkina, E.P., Vitol, I.S., Kandrokov, R. Kh. (2016). Products of triticale grains as an object for enzymatic modification Storage and processing of farm products, 9, 14–18. (In Russian)

3. Kazakov, E.D., Karpilenko G. P. (2005). Biochemistry of grain and bakery products. St. Petersburg: GIORD. — 512 p. ISBN: 5–901065–82–4 (In Russian)

4. Vitol, I.S., Karpilenko, G.P. (2015). Modification triticale flour using a proteolytic Enzyme Preparations. Storage and processing of farm products, 9, 17–22. (in Russian)

5. Vitol, I.S., Meleshkina, E.P., Karpilenko, G.P. (2016). Bioconversion of tritikale bran using enzyme preparations of cellulolytic and proteolytic action. Storage and processing of farm products, 10, 35–38. (in Russian)

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety;Foods;2024-08-25

2. Влияние способа получения экстрактов из зерновых отрубей на ферментативную активность Saccharomyces Cerevisiae W-34/70;Хранение и переработка сельхозсырья;2023-06-30

3. Grain bran hydrolysates in the production of fruit distillates;Foods and Raw Materials;2023-03-17

4. Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex;Food systems;2023-01-08

5. О введении принципа насыщающей дополнительности ферментативного процесса в методологию глубокой переработки растительного сырья;Хранение и переработка сельхозсырья;2022-10-03