Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors

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dc.contributor.authorBochkarev, Sergiyen
dc.contributor.authorKrichkovska, Lidiyaen
dc.contributor.authorPetrova, Irynaen
dc.contributor.authorPetrov, Serhiien
dc.contributor.authorVarankina, Oleksandraen
dc.contributor.authorBelinska, Annaen
dc.date.accessioned2020-05-14T15:10:32Z
dc.date.available2020-05-14T15:10:32Z
dc.date.issued2017
dc.description.abstractThe 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.en
dc.identifier.citationResearch 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.en
dc.identifier.orcidhttps://orcid.org/ 0000-0003-4399-7907
dc.identifier.orcidhttps://orcid.org/0000-0001-8197-9801
dc.identifier.orcidhttps://orcid.org/0000-0002-1652-6715
dc.identifier.orcidhttps://orcid.org/0000-0001-6500-5310
dc.identifier.orcidhttps://orcid.org/0000-0002-6117-7091
dc.identifier.orcidhttps://orcid.org/0000-0001-5795-2799
dc.identifier.urihttps://repository.kpi.kharkov.ua/handle/KhPI-Press/46266
dc.language.isoen
dc.publisherTechnology centeren
dc.subjectoil seedsen
dc.subjectprotease inhibitorsen
dc.subjectultrahigh-frequency radiationen
dc.subjectenzymatic hydrolysis of proteinen
dc.titleResearch of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitorsen
dc.typeArticleen

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Кафедра "Органічний синтез та фармацевтичні технології"