Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors
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Дата
2017
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Technology center
Анотація
The object of research is the biological value of the protein-fat base for athletes, workers of heavy physical labor, military personnel, depending on the conditions of its preliminary processing. A technological audit, the purpose of which was to determine the change in the content of amino acids after enzymatic hydrolysis in samples of the protein-fat base, that had undergone pretreatment by microwave radiation, was conducted. The effectiveness of the protein-fat base pretreatment by microwave radiation was evaluated on the amount of α-amino nitrogen after enzymatic hydrolysis. Based on the analysis of the obtained data, the optimal conditions of the protein-fat base pretreatment were established: 250–350 seconds of microwave treatment time and its hydration to the 12–14 % of moisture content. Such processing will increase the biological value of the protein-fat base, namely, increase the degree of digestion and digestibility of proteins in the gastrointestinal tract.
Опис
Ключові слова
oil seeds, protease inhibitors, ultrahigh-frequency radiation, enzymatic hydrolysis of protein
Бібліографічний опис
Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors / S. Bochkarev [et al.] // Technology audit and production reserves = Технологічний аудит та резерви виробництва. – 2017. – Vol. 4, No. 3 (36). – P. 27-30.