GEOLINKS International Conference 2021, Book 1

BIOTECHNOLOGIES

COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES

Ph.D. Student Denis Kulikov, Ph.D. Ruzaliya Ulanova, Prof. Dr. Valentina Kolpakova

ABSTRACT

Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose, glucose, maltose, arabinose, and other pentoses. The mass fraction of protein in the concentrate was 57.90-61.68 % of DS. The composition of MPC obtained from biomass is balanced in essential amino acids with a speed of 107-226 %. The fatty acid composition is represented by 97 % fatty acids and 3 % - esters, aldehydes, ketones with the properties of fragrances, photo stabilizers, odor fixers, preservatives and other compounds. The ratio of the sum of saturated and unsaturated acids is 1:3, the content of cis-isomers is 91.1 %, trans-isomers are 5.1 %, omega-6 fatty acids are 19.73 %. The quality and safety indicators indicated that it is promising for use in the diet of animals.

 

KEYWORDS

pea flour, processing, serum, bioconversion, microbial-plant concentrate, amino acid composition, fatty acid composition

REFERENCE
GEOLINKS International Conference, Conference Proceedings, ISSN 2603-5472, ISBN 978-619-7495-17-1, COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES, 65-73 pp, DOI paper 10.32008/GEOLINKS2021/B1/V3/06