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

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.108376

Keywords:

oil seeds, protease inhibitors, ultrahigh-frequency radiation, enzymatic hydrolysis of protein

Abstract

The 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.

Author Biographies

Sergiy Bochkarev, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

Senior Lecturer

Department of Physical Education

Lidiya Krichkovska, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

Doctor of Biological Sciences, Professor, Head of Department

Department of Organic Synthesis and Nanotechnology

Iryna Petrova, Kharkiv National University of Internal Affairs, 27, Lva Landau ave., Kharkiv, Ukraine, 61080

PhD, Doctor of Juridical Science, Professor

Department of Information Security

Sergey Petrov, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Organic Synthesis and Nanotechnology

Oleksandra Varankina, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Biotechnology, Biophysics and Analytical Chemistry

Anna Belinska, National Technical University «Kharkіv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Organic Synthesis and Nanotechnology

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Published

2017-07-25

How to Cite

Bochkarev, S., Krichkovska, L., Petrova, I., Petrov, S., Varankina, O., & Belinska, A. (2017). Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors. Technology Audit and Production Reserves, 4(3(36), 27–30. https://doi.org/10.15587/2312-8372.2017.108376

Issue

Vol. 4 No. 3(36) (2017): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2017 Anna Belinska, Sergiy Bochkarev, Lidiya Krichkovska, Iryna Petrova, Sergey Petrov, Oleksandra Varankina

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