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OPTIMIZATION PROCESS OF OBTAINING COMPOSITIONS ON THE BASE OF PLANT BASED PROTEINS WITH THE USE OF TRANSGLUTAMINAZE

Irina Gaivoronskaya

First published: 2019-06-20https://doi.org/10.5593/sgem2019/6.1/s25.106View metrics

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. Initially, studies were carried out to obtain a biocomposite composition of dry wheat gluten (DWG) - pea protein, DWG-potato protein, potato protein-oat protein. Composites are enriched with all three limiting amino acids: lysine, threonine, sulfur-containing amino acids. For each of the essential amino acids, amino acid score was 100% and higher. To determine the parameters of the biosynthesis of the compositions of DWG and protein concentrates of various chemical nature with transglutaminase (TG) was investigated the effect of the concentration of enzyme preparations (EP) and the exposure time on the amount of amino nitrogen released during the reaction. 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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Publication details

Title
OPTIMIZATION PROCESS OF OBTAINING COMPOSITIONS ON THE BASE OF PLANT BASED PROTEINS WITH THE USE OF TRANSGLUTAMINAZE
Authors
Irina Gaivoronskaya
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future
Publisher
STEF92 Technology
Year
2019
Pages
821-830
SWS Citekey
Gaivoronskaya201925821830
ISSN
1314-2704
ISBN
978-619-7408-88-1
Language
en
Publication type
Conference Paper
Keywords
protein compositionsplant based preparationsamino acid scorebiological value
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