foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-1-22-28foodsyst-701Research ArticleСтатьиAspects of enzymatic modification of plant proteinsАспекты ферментативной модификации растительных белковhttps://orcid.org/0000-0003-2171-0522КуликовД. С.KulikovD. S.

Куликов Денис Сергеевич - кандидат технических наук, старший научный сотрудник, лаборатория процессов и оборудования консервного производства

142703, Московская область, Видное, ул. Школьная, 78

Тел.: +7–903–709–81–23

Denis S. Kulikov, Candidate of Technical Sciences, Senior Researcher, Laboratory of Processes and Equipment for Canning Production

78, Shkol`naya str., 142703, Vidnoe, Moscow region

Tel.: +7–903–709–81–23

d.kulikov@fncps.ruhttps://orcid.org/0000-0002-7144-2522КоролевА. А.KorolevA. A.

Королев Алексей Александрович — кандидат технических наук, заведующий лабораторией процессов и оборудования консервного производства

142703, Московская область, Видное, ул. Школьная, 78

Тел.: +7–926–113–19–08

Alexey A. Korolev, Candidate of Technical Sciences, Head of the Laboratory of Processes and Equipment for Canning Production

78, Shkol`naya str., 142703, Vidnoe, Moscow region

Tel.: +7–926–113–19–08

a.korolev@fncps.ruВсероссийский научно-исследовательский институт технологии консервированияРоссияRussian Research Institute of Canning TechnologyRussian Federation202525042025812228Copyright © Kulikov D.S., Korolev A.A., 20252025Куликов Д.С., Королев А.А.Kulikov D.S., Korolev A.A.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/701

Due to the constant increase in population and the growing demand for food products with a high content of biologically valuable protein, there is a growing interest in obtaining such products from sources alternative to animal raw materials. The production of proteins from plant raw materials with high biological value is a promising area for research. Plant proteins have relatively low digestibility and have functional and technological properties that limit their use in food products. To increase digestibility and change the functional and technological properties, plant proteins are modified by chemical, physicochemical and biotechnological methods. The most environmentally friendly and cost-effective is biotechnological processing of raw materials with both the original microorganisms (lactic acid bacteria of the genera Lactobacillus, Staphylococcus, Pediococcus, Enterococcus, Staphylococcus, Micrococcus and Leuconostoc, bacteria of the genus Bacillus, fungi of the genera Aspergillus, Rhizopus, Saccharomyces and Candida spp.) and proteolytic enzyme preparations obtained from them. Enzymatic modification makes it possible to solve the problem of low digestibility of plant proteins, improve their functional and technological properties, reduce allergenicity and neutralize specific taste. Enzymatic modification allows us to solve the problem of low digestibility of plant proteins, their functional and technological properties, reduce allergenicity and neutralize specific taste. In addition, the biotechnological method of modification with microorganisms and enzyme preparations is also used for hydrolysis of proteins to bioactive peptides intended for functional nutrition: with high antioxidant, antitumor, antidiabetic and mineral-binding activity. In the process of modification, it is necessary to take into account the type of enzyme or microorganism used, its concentration, degree of hydrolysis, type of raw material, molecular weight of its proteins and other factors affecting the quality of the obtained hydrolysates and peptides. Otherwise, enzymatic modification causes undesirable changes: a decrease in functional and technological properties and nutritional value, as well as deterioration in organoleptic indicators, in particular an increase in the bitterness of hydrolysates. This review presents an analysis of a wide range of research results of Russian and foreign scientists in recent years in the field of enzymatic modification of plant proteins. The main focus is on obtaining protein hydrolysates and high-quality bioactive peptides that can compete with proteins of animal origin.

В связи с постоянным увеличением населения и растущим спросом на продукты питания с повышенным содержанием биологически ценного белка возрастает интерес к получению таких продуктов из источников, альтернативных животному сырью. Производство протеинов из растительного сырья с высокой биологической ценностью является перспективным направлением для исследований. Растительные белки обладают сравнительно низкой усвояемостью и имеют функционально-технологические свойства, ограничивающие их применение в продуктах питания. Для повышения усвояемости и изменения функционально-технологических свойств растительные белки модифицируют химическими, физико-химическими и биотехнологическими способами. Наиболее экологичной и экономически выгодной является биотехнологическая обработка сырья как исходными микроорганизмами (молочнокислые бактерии родов Lactobacillus, Staphylococcus, Pediococcus, Enterococcus, Staphylococcus, Micrococcus и Leuconostoc, бактерии рода Bacillus, грибы родов Aspergillus, Rhizopus, Saccharomyces и Candida spp.), так и получаемыми из них ферментными препаратами протеолитического действия. Ферментативная модификация позволяет решить проблему низкой усвояемости растительных белков, улучшить их функционально-технологические свойства, снизить аллергенность и нейтрализовать специфический вкус. Кроме того, биотехнологический метод модификации микроорганизмами и ферментными препаратами используется и для гидролиза белков до биоактивных пептидов, предназначенных для функционального питания: с высокой антиоксидантой, противоопухолевой, протидиабетической и минералосвязывающей активностью. В процессе модификации следует учитывать тип используемого фермента или микроорганизма, его концентрацию, степень гидролиза, тип сырья, молекулярную массу его белков и другие факторы, влияющие на качество получаемых гидролизатов и пептидов. В противном случае ферментативная модификация вызывает нежелательные изменения: снижение функционально-технологических свойств и питательной ценности, а также ухудшение органолептических показателей, в частности усиление горечи гидролизатов. В данном обзоре представлен анализ широкого спектра результатов исследований российских и зарубежных ученых за последние годы в области ферментативной модификации растительных белков. Основное внимание уделено получению белковых гидролизатов и биоактивных пептидов высокого качества, способных конкурировать с белками животного происхождения.

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