Open AccessProtein plant-based composites synthesized with transglutaminase
Author(s) -
В. В. Колпакова,
Irina Gaivoronskaya,
В. А. Коваленок,
М.И. Сложенкина,
A A Mosolov
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032046
Subject(s) - amaranth , tissue transglutaminase , amino acid , materials science , food science , nitrogen , enzyme , chemistry , biological value , biochemistry , organic chemistry
The aim of the work was the optimization of parameters for the synthesis of protein composites with an increased biological value from dry wheat gluten and pea, rice, amaranth, potato, oat concentrates with the enzyme transglutaminase. Using the program developed on the base of Monte Carlo counting method, taking into the amino acid composition of the concentrates, were determined ratios and amino acid score for the protein-protein composites: dry wheat gluten (DWG), concentrates: pea (PEC), potato (POC), oat (OC), rice (RC), amaranth (AMC). Composites of composition DWG / PEC, DWG / POC, DWG / AMC, POC / OC, PEC / RC, PEC / POC was enriched with deficient amino acids. Using the method of formol titration, was determined the influence duration, concentration of enzyme and hydromodule on the amount of amine nitrogen. Were used methods for planning and processing data in the Matematika and table Curve 3D programs, were obtained equations and optimal values were identified at which the amount of amine nitrogen during the synthesis remained minimal. In the DWG / AMC composite, the functional properties were 1.1–2.0 times higher than the properties of the initial protein products, indicating its greater efficiency in food.