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OPTIMIZATION OF ENZYMATIC PROCESS OF SYNTHESIS OF PROTEN COMPOSITIONS FROM PLANT BASED PROTEINS WITH THE USE OF TRANSGLUTAMINASE
Abstract
The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites was enriched with all limited amino acids. For each of the essential amino acids, amino acid score was 100% and higher. Protein products used in this compositions are not in major allergen list, what allow to use this compositions in allergen-free products and specialized nutrition. To determine of biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.
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