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Optimization of food compositions according to the ideal protein profile

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The paper emphasizes the importance of not only the quantitative but also qualitative composition of protein in nutrition. The authors propose protein classification into three main groups according to the concept of reference (ideal) protein. A mathematical model is examined to solve the task of rational mixture production upon the given profile of reference protein. Two variants of the criterion for formation of optimal composition are described. One of them presents the classical sum of squares of the residual for essential amino acid scores and 1. The second also presents the sum of squares of the residual for essential amino acid scores and 1 but with regard to only those amino acids, which scores are less than 1. The minima of these criteria at the set of variants for the content of ingredients are taken as targeted functions. The algorithm and the program of calculation were realized in the program environment Builder C++ 6.0. The macro flowchart of the algorithm is presented and detailed description of each block is given. The program interface before and after the start of the calculation module is shown. The main windows and interpretation of the presented data are described. An example of realization of the proposed mathematical apparatus when calculating a food model composition is given. Plant components (white kidney beans, flax, peanut, grit “Poltavskaya», dry red carrot) were used as an object of the research. Most plant proteins were incomplete. It is possible to regulate the chemical composition including correction of a protein profile by combination of plant raw materials. Analysis of alternative variants demonstrated that minimum essential amino acid score in the first composition was 0.79 (by the first criterion), in the second 1.0 (by the second criterion); the reference protein proportion in the mixture was 10.8 and 13.5, respectively, according to the first and second criterion. The comparative results by other quality indicators for protein in the mixture are also presented: the coefficient of amino acid score difference (CAASD), biological value (BV), coefficient of utility, essential amino acids index (IEAA).

About the Authors

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

Sergey V. Zverev — doctor of technical sciences, professor, head of laboratory Technology and technique of cereal production.

127434, Moscow, Dmitrovskoe shosse, 11 Tel.: +7–903–533–38–43

V. I. Karpov
K.G. Razumovsky Moscow State University of technology and management (First Cossack University)
Russian Federation

Valeriy I. Karpov — doctor of technical Sciences, Professor, professor of the Department of Information Technologies and Systems.

109004, Moscow, Zemlyanoy Val str., 73. Tel.: +7–916–583–34–93

M. A. Nikitina
V.M. Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences
Russian Federation

Marina A. Nikitina — candidate of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologies, Center of Economic and Analytical Research and Information Technologies.

109316, Moscow, Talalikhina str., 26 Tel: +7–495–676–92–14


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For citations:

Zverev S.V., Karpov V.I., Nikitina M.A. Optimization of food compositions according to the ideal protein profile. Food systems. 2021;4(1):4-11. (In Russ.)

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ISSN 2618-9771 (Print)
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