GEOLINKS International Conference 2019, Book 2

BIOTECHNOLOGIES

OBTAINING PROTEIN CONCENTRATES FROM TRITICALE EXTRACT AND PEA FLOUR WITH APPLICATION OF ENZYMES

Prof. Dr. Valentina Kolpakova, Ph.D. Student Denis Kulikov, Ph.D. Ruzaliya Ulanova, Ph.D. Irina Kravchenko, Dr. Nikolay Lukin

ABSTRACT

The purpose of this work is to obtain protein concentrates (composites) for food purposes with improved amino acid composition, in relation to the raw materials. The raw material for obtaining these products was the secondary product of grain processing of triticale for starch (extract, soaking water) and whole ground pea flour. With the use of hydrolytic enzyme preparations (cellulase, xylanase, amylase, protease), food protein concentrates were obtained from a mixture of triticale extract and pea flour at a ratio of 1:3 to 1:5 protein fractions with a protein content of 80.40 % and 75.44 % on dry substance. Amino acid score by lysine in mentioned protein products was more than 100 %, threonine – 96-98 %, methionine+cystine – 60-62 %. All chemical indicators and functional and technological properties of the obtained protein concentrates corresponded to indicators of commercial samples of dry wheat gluten. Has been proved the feasibility of bioconversion of whey waters remaining after separation of the protein composite from TE and pea flour, for growing fodder biomass with the fungus Geotrichum candidum 977 in combination with Saccharomyces cerevisiae. Triticale extract was a benign raw material resource for food protein concentrates in a complementary mixture with pea flour, having chemical composition and functional properties that meet the requirements of these types of products.

 

KEYWORDS

triticale extract, pea flour, protein concentrates, enzyme preparations.

REFERENCE
GEOLINKS International Conference, Conference Proceedings, ISSN 2603-5472, ISBN 978-619-7495-03-4, OBTAINING PROTEIN CONCENTRATES FROM TRITICALE EXTRACT AND PEA FLOUR WITH APPLICATION OF ENZYMES, 17-24 pp, DOI paper 10.32008/GEOLINKS2019/B2/V1/02