Rimareva L V, Fursova N A, Sokolova E N, Volkova G S, Borshova Yu A, Serba E M, Krivova A Yu
Russian Research Institute of Food Biotechnology is a Branch of Federal Research Center of Food, Biotechnology and Food Safety, Moscow.
Vopr Pitan. 2018;87(6):67-75. doi: 10.24411/0042-8833-2018-10068. Epub 2018 Nov 13.
The effect of enzyme systems on the degree of protein destruction of grain crops to obtain new types of bakery products has been studied. Protein and amino acid composition of triticale grain crop in comparison with wheat and rye one has been studied. The high biological value of triticale proteins containing 38.75% of essential amino acids while in wheat - 34.93% has been shown. The influence of different enzyme systems (ES) with proteolytic action on the efficiency of catalytic modification of triticale proteins has been investigated. It was found that the highest activity was shown by the enzymatic system ES-1, synthesized by the mycelial fungus Aspergillus oryzae, as a result of which at a concentration of 5 u/g, the level of accumulation of amine nitrogen in triticale enzymatic hydrolysates was 125 mg%; the degree of hydrolysis of proteins was 90%. Enzyme preparations of bacterial origin, as well as alkalase and papain had a lower ability to hydrolyze triticale proteins. The fractional composition of modified proteins obtained by ES-1 showed a decrease in their molecular weight (to 35 kDa). Analysis of amino acid composition in grain enzymatic hydrolysates showed that as a result of exposure to FS-1, about 50% of the total number of amino acids passed into the free state, of which 38.8 to 43.6% were essential amino acids. The recipes of breads, containing composition of wheat flour and fermentolizates of the whole-grain triticale flour in the ratio 1:1 have been tested. The amino acid composition of the bread showed that the test samples contained 6.2 fold more free amino acids than the control. The use of fermented triticale in the recipes of bread allowed to increase the content of essential amino acids such as methionine, valine, isoleucine, leucine, phenylalanine, threonine, tryptophan and lysine in 2.0-5.0 times. It was shown that the developed technology allowed baking bread containing peptides with reduced molecular weight and free amino acids, which by its organoleptic and physic-chemical parameters corresponded to classic bakery products.
研究了酶系统对谷物作物蛋白质破坏程度的影响，以获得新型烘焙产品。研究了小黑麦谷物作物与小麦和黑麦相比的蛋白质和氨基酸组成。结果表明，小黑麦蛋白质的生物价值较高，其必需氨基酸含量为38.75%，而小麦为34.93%。研究了具有蛋白水解作用的不同酶系统（ES）对小黑麦蛋白质催化修饰效率的影响。发现由米曲霉菌丝体真菌合成的酶系统ES-1表现出最高活性，结果在浓度为5 u/g时，小黑麦酶解产物中胺氮的积累水平为125 mg%；蛋白质的水解程度为90%。细菌来源的酶制剂以及碱性蛋白酶和木瓜蛋白酶水解小黑麦蛋白质的能力较低。通过ES-1获得的修饰蛋白质的分级组成显示其分子量降低（至35 kDa）。对谷物酶解产物中氨基酸组成的分析表明，由于暴露于FS-1，约50%的氨基酸总数进入游离状态，其中38.8%至43.6%为必需氨基酸。测试了含有小麦粉和全谷物小黑麦粉发酵物比例为1:1的面包配方。面包的氨基酸组成表明，测试样品中的游离氨基酸含量比对照高6.2倍。在面包配方中使用发酵小黑麦可使蛋氨酸、缬氨酸、异亮氨酸, 亮氨酸、苯丙氨酸、苏氨酸、色氨酸和赖氨酸等必需氨基酸的含量提高2.0至5.0倍。结果表明，所开发的技术能够烘焙出含有分子量降低的肽和游离氨基酸的面包，其感官和理化参数与传统烘焙产品相当。
