Статті

Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372

Переглянути

Результати пошуку

Зараз показуємо 1 - 10 з 25

Influence of the amino acid and fractional composition it dry milk of mammals on the digestibility of dry milk mixtures
(2022) Falendysh, Natalia; Belinska, Kristina; Bobel (Zinchenko), Inna; Adamczyk, Greta
Use of goat, mare, sheep dry milk and dry milk mixtures for baby food were studied. Amino acid composition was determined by ion exchange chromatography; fractional composition by electrophoresis; digestibility of dry milk mixtures was studied in vitro. The limiting amino acid of dry cow and sheep’s milk proteins is cystine, the amino acid scores of which are 46.0% and 47.0%, respectively. The amino acid and fractional composition of proteins of dry mare milk is close to composition of human milk proteins, so the digestibility of products based on mare milk is similar to that of human milk
Protein substances of oat bran and their influence on conformational transformations in dough and bread from wheat flour
(2022) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana
The aim of the work was to determine the degree of completeness of protein substances of oat bran and its influence on conformational transformations in the structure of dough semi-finished products and bread made from wheat flour. Oat bran, its amino acid composition and influence on the content of protein substances in bread were investigated. Conformational transformations of structural elements in dough and bread were investigated by infrared spectroscopy in the near-infrared region. The content of essential amino acids in oat bran is significantly higher than in premium wheat flour. The limiting amino acid in wheat flour is lysine, the amino acid score of which is 0.44. In oat bran the limiting amino acid is methionine, the amino acid score of which is 1.14, and the amino acid score of lysine is much higher than in wheat flour – 1.62. The limiting amino acid in bread is lysine, the amino acid score of which is 0.46. With an increase in the percentage of replacement of wheat flour with oat bran, the amino acid score of lysine increased by 19.5–52.2%. This indicates that the protein of this raw material helps to increase the level of essential amino acids in bread, which enriches its protein profile. The obtained spectra of the dough samples after kneading showed that the introduction of oat bran does not cause conformational changes in the dough system, since not enough time passed for the interaction of the biopolymers of the raw materials. The infrared spectra of the dough at a wavelength of 2100 nm showed that the dietary fibers of oat bran delay the development of the gluten network, the structure of the protein matrix of the dough with bran will be less stable and more weakened than that of the control sample. The introduction of oat bran with a higher content of protein, dietary fiber and a complete amino acid profile into the recipe of wheat bread helps to improve the biological value of bread with this raw material. However, the deterioration of the development of the gluten framework of the dough, and therefore of the specific volume, porosity and dimensional stability of bread, requires the use of technological methods to minimize the negative impact of bran on the quality of finished bakery products.
Protein substances of rice flour and its use in wheat bread technology
(2023) Shevchenko, Anastasiia
Rice flour contains less amount of total protein than wheat flour, but it is more complete. It was established that the limiting amino acid of wheat flour is lysine, the amino acid score of which is 0.44, in rice flour it is 6.92. The limiting amino acid of rice flour is tryptophan, the amino acid score of which is 1.61. This indicates that rice flour is complete in terms of amino acid composition, since the amino acid score of the limiting amino acid is more than 1. The difference in the protein composition of wheat and rice flour affects the structure of the dough. The content of raw gluten decreased when replacing part of the wheat flour with rice flour by 21.6—55.6% with an increase in the percentage of replacement. The elasticity, hydration capacity of gluten and its extensibility also decreased. The limiting amino acid in all bread samples is lysine, but in the control sample its amino acid score is 0.46, while with an increase in the percentage of replacement of wheat flour with rice flour, it increased to 0.82—2.10. In the sample with the replacement of 20% flour and more, the amino acid score for lysine exceeds 1, which means that the protein of these samples is complete.
Justification of the amino acid composition of sunflower proteins for dietary and functional products
(2020) Oseiko, Мykola; Romanovska, Tetiana; Shevchyk, Vasyl
Introduction. The study of samples of sunflower kernel processing was carried out to substantiate the amino acid composition of proteins for dietary and functional products. Materials and methods. The subject of the study is the samples of press cake, grist, and flour, and their amino acid composition and physicochemical parameters. The amino acid composition of the samples was determined using liquid chromatograph Dionex ICS-3000 with an electrochemical detector. The ratio of hydrophobic and hydrophilic amino acids was studied in the samples. Results and discussion. It was found that the protein content in flour from sunflower kernels is 22% higher. The content of essential amino acids is 31.1% higher than in the press cake from which the flour was isolated. The increase in protein content in sunflower flour is due to the increase of the fine fraction during fractionation. Along with the increase in total protein content, flour is enriched with essential hydrophobic amino acids, in particular leucine (14.2%), isoleucine (6.7%), methionine (11.2%), as well as replaceable hydrophobic proline (10.5%). Limiting amino acid in flour is lysine (score 78%), the content of other essential amino acids significantly exceeds their content in the ideal protein (score of leucine 153%, isoleucine 143%, methionine 213%, methionine with cystine 258%, phenylalanine and tyrosine 177%). The content of leucine and isoleucine in the classic kinds of sunflower is limited. In sunflower kernel flour, their content is exceeded one and a half times. To balance the obtained sunflower flour by lysine content, it is rational to use its compositions with other lysine-containing types of flour from oilseeds and / or with the use of food microbiological lysine. Conclusion. Balanced protein-lipid eco-products and drugs on the basis of complex processing of sunflower seeds show functional and technological properties and contribute to disease prevention.
Амінокислотний склад екструдованих кормових сумішей
(2016) Тракало, Тетяна Олександрівна; Шаповаленко, Олег Іванович; Янюк, Тетяна Іванівна; Шаран, Андрій Васильович
Досліджено амінокислотний склад екструдованих кормових сумішей із використанням лляного екстракту на основі води. Проведені дослідження показали, що у представлених взірцях екструдованих кормових сумішей для сільськогосподарських тварин присутні всі незамінні амінокислоти, вони є збалансованими за вмістом амінокислотного складу. Розраховано амінокислотний скор і визначено біологічну цінність білка екструдованих кормових сумішей.The amino acid composition of extruded feed mixtures using water-based flaxseed extract was studied. Studies have shown that the presented samples of extruded feed mixtures for farm animals contain all essential amino acids, they are balanced in terms of amino acid composition. The amino acid score was calculated and the biological value of the protein of extruded feed mixtures was determined.
Determination of biologically active substances in protein-berry concentrates
(2018) Grek, Olena; Onopriichuk, Olena; Pshenychna, Tetyana; Tymchuk, Alla
Досліджено поліфенольний склад і проаналізовано порівняно з контролем (пастою чорносмородиновою) та визначено ступінь переходу в концентрати білково-ягідні, що складає близько 55,31 % поліфенольних сполук, в тому числі антоціанів. Білки концентратів мають повноцінний амінокислотний склад і містять всі незамінні амінокислоти, вміст яких від загальної суми становить для білково-ягідних та молочно-білкових – 41,97 % та 43,96 % відповідно. В концентратах ідентифіковано 18 вільних та 16 зв’язаних амінокислот, із яких переважають глютамінова кислота, гістидин, метіонін, лейцин та пролін. Визначено замінні амінокислоти, вміст яких від суми загальних амінокислот в КБЯ та КМБ (контроль) становить 58,03 % та 56,04 %. Збільшується вміст НАК в концентратах білково-ягідних на 14,75 % та ЗАК на 24,45 % за наступними амінокислотами: треонін на 0,156 мг%, лізин на 0,21 мг%, триптофан на 0,221 мг%, фенілаланін – 0,525 мг% порівняно з контрольним зразком. The research results of polyphenol composition were analyzed compared with the control (blackcurrant paste) and the degree of their transition to protein-berry concentrates was determined, which is about 55.31 % of polyphenols, including anthocyanins. Proteins in concentrates have a full amino acid composition and contain all essential amino acids, the content of which from amount is 41.97 % and 43.96 %, respectively, for protein-berry and milk-protein. A quantitative content of 18 free amino acids and 16 bound amino acids has determined in protein-berry and milk-protein concentrates, of which glutamic acid, histidine, methionine, leucine and proline are dominated. The nonessential amino acids were determined, the content of which is 58.03 % and 56.04 % from the sum of total amino acids in the PBC and MPC (control). The content of essential amino acids in protein-berry concentrate has increased by 14.75 % and the nonessential amino acids by 24.45 % by the following amino acids: threonine at 0.156 mg%, lysine at 0.21 mg%, tryptophan at 0.221 mg%, phenylalanine at 0.525 mg% compared with the control sample.
Evaluation of the prospective of production and using of protein from white nutrition lupine
(2017) Mulyar, Olga A.; Dotsenko, Viktor; Bondar, Natalia
Main methods of production of protein products from highly protein raw material and spheres of its usage are considered in this article. The possibility of usage of products of processing of lupine in meat, dairy, confectionery, macaroni and baking industries was set. There was also researched new sorts of white lupine, that are cultivated on the territory of Ukraine and was proved the perspective of their usage in technologies of food production. В статті розглянуто основні способи виробництва білкових продуктів з високобілкової сировини і сфери їх використання. Встановлено можливість застосування продуктів переробки люпину в м’ясній, молочній, кондитерській, макаронній та хлібопекарській галузі. Досліджено нові сорти білого люпину, що вирощуються на території України та доведено перспективність їх використання в технології харчової продукції.
Стан та перспективи використання продуктів з білого люпину в технології харчових продуктів
(2017) Муляр, Ольга Анатоліївна; Доценко, Віктор Федорович; Бондар, Наталія Петрівна
В статті розглянуто основні способи виробництва білкових продуктів з високобілкової сировини і сфери їх використання. Встановлено можливість застосування продуктів переробки люпину в м’ясній, молочній, кондитерській, макаронній та хлібопекарській галузі. Досліджено нові сорти білого люпину, що вирощуються на території України та доведено перспективність їх використання в технології харчової продукції. Main methods of production of protein products from highly protein raw material and spheres of its usage are considered in this article. The possibility of usage of products of processing of lupine in meat, dairy, confectionery, macaroni and baking industries was set. There was also researched new sorts of white lupine, that are cultivated on the territory of Ukraine and was proved the perspective of their usage in technologies of food production.
Оцінювання якості білка насіння льону методом DIAAS
(2018) Краєвська, Світлана Петрівна; Стеценко, Наталія Олександрівна; Бандуренко, Галина Михайлівна
У статті подано опис нової методики DIAAS, яка рекомендована Продовольчою та Сільськогосподарською Організацією Об’єднаних Націй (ФАО) з 2013 року. Нова методика DIAAS дозволяє кількісно оцінити засвоюваність кожної амінокислоти окремо з білка продукту. Перетравлення незамінної амінокислоти повинно базуватися на справжній засвоюваності ілеї кожної амінокислоти, яка визначається у продукті для людини. Методика може бути корисною при визначенні біологічної цінності нових видів сировини та конструюванні нових функціональних харчових продуктів. The article presents a description of the new DIAAS technique, which has been recommended by the Food and Agriculture Organization of the United Nations (FAO) since 2013. The new DIAAS method allows quantifying the digestibility of each amino acid separately from the protein product. The digestion of an essential amino acid should be based on the true digestibility of the ilea of each amino acid, which is determined in the product for humans. The method can be useful in determining the biological value of new types of raw materials and the design of new functional foods.
Розробка інноваційної технології страв із збалансованим амінокислотним скором
(2018) Міщенко, Ксенія Ігорівна; Кузьмін, Олег Володимирович; Романченко, Наталія Миколаївна; Мурзін, Андрій Вадимович
Розроблено інноваційну технологію ресторанної продукції при визначенні збалансованості амінокислотного скору. Innovative technology of restaurant production has been developed in determining the balance of amino acid.

Статті

Переглянути

Фільтри

Налаштування

Сортувати за

Результатів на сторінку

Результати пошуку