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The purpose of the work is to determine the patterns of influence of biotechnological and physical methods of processing raw materials on the quantitative indicators and amino acid composition of protein concentrates obtained from chickpea grain. With the use of enzyme preparations, the yield of soluble chickpea protein reached up to 60% of the total content in raw materials. The regularities of the effect of ultrasonic treatment on the solubility of the proteins of the suspension of chickpea flour with an increas...

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 a...