Белковые препараты из отходов переработки рапса: обзор современного состояния и перспектив развития существующих технологий

Спрос на белковые продукты увеличивается за счет роста населения планеты. В качестве альтернативы традиционным источникам белка все большую популярность приобретают отходы переработки растительного сырья. Важное место в мировой экономике занимают масличные культуры, в частности рапс, объемы производства которого на территории Российской Федерации с каждым годом возрастают. Семена рапса (лат. Brassicaceae napus) представляют большой интерес за счет их высокой масличности (39,80–46,00%) и богатого жирнокислотного состава, а жмых и шрот, образующиеся в процессе получения масла, характеризуются значительным содержанием сырого протеина (35,00–45,00%) и сырой клетчатки (8,20–17,50%). Однако перечисленные продукты используются в основном в качестве кормовой добавки. Последние исследования, посвященные переработке отходов рапса, указывают на ценность данного сырья в качестве источника пищевого белка, который имеет сбалансированный аминокислотный профиль и высокую степень усвояемости — до 85%. Для получения белка предусматривают обработку рапсового семени: очистку, измельчение, холодное прессование при температуре ≤ 40 °C, экстракцию жира растворителем. На следующих этапах осуществляют экстракцию белка 0,1–0,5 М NaCl при pH 5,3–12,0 и температуре 5–30 °C в течение 1 ч. Экстрагированный белок осаждают в изоэлектрической точке при значении pH 4,0 с помощью HCl, отделяют от смеси и нейтрализуют. В результате получают белковый изолят с содержанием белка 90,0–98,7%. Увеличить качество и выход белкового продукта можно за счет дополнительной стадии обработки обезжиренного жмыха целлюлолитическими ферментными препаратами. В данном случае необходимо проведение дополнительных исследований, связанных с определением субстратной специфичности коммерческих ферментных препаратов целлюлаз и оптимальных условий гидролиза. Параметры экстракции и осаждения белка в случае использования стадии ферментолиза также должны быть уточнены.

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