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COMPOSITION ON THE BASIS OF PLANT BASED PROTEINS WITH THE USE OF TRANSGUTAMINASE
Abstract
The aim of the work was the creation of multicomponent protein composition with predetermined biological value and higher functional properties than the original plant based protein products. Initially, studies was made on the extraction of protein concentrate from defatted amaranth flour, for which were studied the fractional protein composition, solubility in various solvents, and the effect of cellulolytic and xylanase enzymes on the yield of proteins from amaranth flour . Were chosen the most effective solvent, enzymes and conditions of their action. Was determined isoelectric point of protein sedimentation, studied chemical composition of protein concentrate, including amino acid composition, and it?s functional properties. Were selected condition of cross-linking of dry wheat gluten with amaranth concentrate ( proportion, humidity, temperature) under the reaction of transglutaminase enzyme . Dry powder protein composition had higher functional properties, than the original components and had modify amino acid composition: score of essential amino acids was on the level 75-100%, which was significantly higher than that of biologically deficient dry wheat gluten. Were determined ways of biocomposition usage in food products industry.
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