Scholarly record

STUDY OF THE EFFECT OF FUMARIC ACID ON LIPASE OF WHEAT GERM CAKE

Tatyana Alekseeva

Abstract

Creation of food products with a predictable biopotential and consumer properties is an important and promising direction for the development of the food industry in the world. In this regard, the wheat germ cake is not used efficiently, which is mainly due to the low stability of their quality during storage. The initiator of the oxidative processes of the cake is a highly active lipase. We proposed the use of fumaric acid as an antioxidant and conducted research to study the effect of this inhibitor on the oxidative processes in the product. When studying the effect of fumaric acid on lipase of wheat germ cake, in reaction mediums, containing the enzyme solution, were alternately added succinic acid, of various concentrations, then the substrate and then the reaction medium was incubated under optimal conditions, after which the residual lipase activity was determined. The results of the experiments showed that fumaric acid reduces the rate of the enzymatic reaction of lipase simbatically to concentration of the substrate. Research results indicate that fumaric acid inhibits lipase activity in a noncompetitive manner. Both the substrate and the inhibitor are in the reaction medium, they join the enzyme at the same time and do not compete for the same binding site. The Michaelis constant is a kinetic characteristic of the effectiveness of inhibiting the enzyme activity by inhibitor ? the larger it is, the higher the efficiency of inhibition. In our case, the constant had a large value (43,5), which indicates that fumaric acid exerts a strong inhibitory effect on cake lipase of the noncompetitive type. The suppression of the activity of the initiator of undesirable processes during storage opens up wide possibilities for the use of wheat germ cake in food technology. It is a known fact that fumaric acid is widely used for prevention, auxiliary therapy and support for the functional activity of human organs and systems within the physiological framework. These properties of fumaric acid will not only significantly reduce the speed of the process of lipid peroxidation in the product, but also form additional parapharmaceutical properties of the cake. It has been established that fumaric acid intensely inhibits the activity of wheat germ cake lipase by a noncompetitive type, which determines its storage capacity. Research results show that fumaric acid can be considered a valuable high-tech additive that helps to restore the functioning of the organs and systems of the body and maintains the natural balance of its vital activity. The introduction of the stabilizer in the amount of 3-5% of the cake weight significantly reduces the activity of the enzyme, increases the valuable additive shelf life by 2 times and opens up wide opportunities for its use.

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