Bochkarev, SergiyKrichkovska, LidiyaPetrova, IrynaPetrov, SerhiiVarankina, OleksandraBelinska, Anna2020-05-142020-05-142017Research 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.https://repository.kpi.kharkov.ua/handle/KhPI-Press/46266The 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.enoil seedsprotease inhibitorsultrahigh-frequency radiationenzymatic hydrolysis of proteinArticlehttps://orcid.org/ 0000-0003-4399-7907https://orcid.org/0000-0001-8197-9801https://orcid.org/0000-0002-1652-6715https://orcid.org/0000-0001-6500-5310https://orcid.org/0000-0002-6117-7091https://orcid.org/0000-0001-5795-2799