foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-4-18-24foodsyst-53Research ArticleСтатьиBIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPSBIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPSVitolI. S.VitolI. S.

Irina S. Vitol — candidate of biological sciences, docent, senior researcher, Laboratory of Biochemistry and Microbiology of Grain and Grain Products

127434, Moscow, Dmitrovskoe shosse, 11

Irina S. Vitol — candidate of biological sciences, docent, senior researcher, Laboratory of Biochemistry and Microbiology of Grain and Grain Products

127434, Moscow, Dmitrovskoe shosse, 11

vitolis@yandex.ruIgoryanovaN. A.IgoryanovaN. A.

Natalia A. Igoryanova — candidate of technical sciences, head microbiology sector

127434, Moscow, Dmitrovskoe shosse, 11

Natalia A. Igoryanova — candidate of technical sciences, head microbiology sector

127434, Moscow, Dmitrovskoe shosse, 11

vniizbiohim@yandex.ruMeleshkinaE. P.MeleshkinaE. P.

Elena P. Meleshkina — doctor of technical sciences, acting director

127434, Moscow, Dmitrovskoe shosse, 11

Elena P. Meleshkina — doctor of technical sciences, acting director

127434, Moscow, Dmitrovskoe shosse, 11

mep5@mail.ruAll-Russian Scientific Research Institute of Grain and Products of its Processing — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of Grain and Products of its Processing — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation201920122019241824Copyright © Vitol I.S., Igoryanova N.A., Meleshkina E.P., 20192019Vitol I.S., Igoryanova N.A., Meleshkina E.P.Vitol I.S., Igoryanova N.A., Meleshkina E.P.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/53

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.

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.

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The authors declare that there are no conflicts of interest present.