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The work is devoted to a comparative study of the features of the structural and mechanical properties of soybean lecithins, produced in Russia, in their relationship with the composition and other characteristics. Considering that the cultivation of transgenic agricultural crops is prohibited in Russia, Russian plant raw materials and products of its processing, including lecithin, are of interest and are in demand in a number of European countries. Despite the fact that the main raspberry raw material in Russia is sunflower, the volume of processing of soybeans grown without the use of genetic modification methods, the main plantations of which are located in the Far East, ranks second after sunflower. Lecithin production technologies in Russia are mostly focused on the production of so-called "raw" liquid lecithins and do not provide for the operation of their subsequent conditioning in order to ensure special characteristics of the composition and consumer properties. Despite this, raw soy lecithins produced by Russian enterprises mostly meet the requirements of GOST 32052-2013 and the European Union E 322 requirements and can be positioned as standard liquid lecithins. At the same time, during the release of such lecithins, problems associated with an increase in their viscosity during storage are periodically observed. This article presents the results of comparative studies of the composition and properties of liquid soybean lecithins of various consistencies and presents conclusions on the factors that determine the features of their structural and mechanical properties.

The increasing production volumes of soy foods require new express methods for testing soybeans during processing and presowing. This study assessed the efficiency of spectral pre-sowing assessment methods using Vilana soybeans. The research featured soybeans of the Vilana cultivar. The control sample consisted of untreated whole soybeans while the test samples included soybeans pretreated with various modifiers. The methods involved spectrofluorimetry and IR-Fourier spectrometry. A wide emission band at 400–550 nm corresponded to the fluorescence of the soybean testa. The band at 560–610 nm indicated the presence of such modifiers as Imidor insecticide and Deposit fungicide. The luminescence spectrum of the untreated soybean testa was maximal at 441 nm. The luminescence spectrum of the treated soybean samples was maximal at 446.5 and 585 nm when the excitation wavelength was 362 nm. The fluorescence was studied both spectrally and kinetically to establish the maximal luminescence time and the typical vibration frequencies. The spectral studies of Vilana soybeans before and after treatment revealed which modifiers were adsorbed on the palisade epidermis and defined the type of interaction between the modifier and the soybean. The spectrofluorimetry and IR spectroscopy proved able to provide a reliable qualitative and quantitative analysis of Vilana soybean surface.

В последние годы в Российской Федерации растет объем производства жидкого лецитина – одного из наиболее технологически функциональных и широко востребованных пищевых ингредиентов природного происхождения. Несмотря на то, что в нормативных документах уровень вязкости относится к рекомендуемым показателям, периодически наблюдаются проблемы, связанные с повышением вязкости лецитинов в процессе хранения. Высокая вязкость ухудшает технологические свойства, что ограничивает использование таких лецитинов в пищевых технологиях. Поэтому исследование причин возрастания вязкости лецитинов в процессе хранения и определение возможных способов ее снижения актуально. Задачи исследования включали: анализ факторов, определяющих реологические свойства лецитинов; выявление механизмов повышения вязкости лецитинов в процессе хранения; рассмотрение существующих способов кондиционирования лецитинов по вязкости. Объектом исследования были образцы соевых, подсолнечных и рапсовых жидких лецитинов различной вязкости, произведенных на отечественных маслоперерабатывающих предприятиях. Установлено, что реологические свойства лецитинов обусловлены уровнем содержания влаги, нерастворимых в ацетоне веществ, ионов металлов и значением кислотного числа. Формирование реологических свойств лецитинов происходит в результате взаимодействий входящих в их состав компонентов, основными из которых являются фосфолипиды, нейтральные липиды и минорные сопутствующие вещества. Рассмотрены используемые за рубежом основные способы кондиционирования лецитинов по вязкости – введение в их состав рафинированных дезодорированных растительных масел, дистиллированных жирных кислот и ионов поливалентных металлов в виде водорастворимых солей – и факторы их ограничения. Результаты исследования могут использоваться в масложировой отрасли при анализе технологических процессов получения лецитина. In recent years, the volume of production of liquid lecithin – one of the most technologically functional and widely demanded food ingredients of natural origin-has been growing in the Russian Federation. In regulatory documents, the viscosity level refers to the recommended indicators, but periodically there are problems associated with an increase in the viscosity of lecithins during storage. High viscosity degrades technological properties, which limits the use of such lecithins in food technologies. Therefore, the study of the causes of increasing the viscosity of lecithins during storage and determining possible ways to reduce it is relevant. The research objectives included: analysis of factors that determine the rheological properties of lecithins; identification of mechanisms for increasing the viscosity of lecithins during storage; consideration of existing methods for conditioning lecithins by viscosity. The object of the study was samples of soy, sunflower and rapeseed liquid lecithins of various viscosities produced at domestic oil processing enterprises. It is shown that the rheological properties of lecithins are determined by the level of moisture content, substances insoluble in acetone, metal ions, and the value of the acid number. The main methods used abroad for conditioning lecithins by viscosity – the introduction of refined deodorized vegetable oils, distilled fatty acids and polyvalent metal ions in the form of water-soluble salts and their limiting factors are considered. The results of the study can be used in the fat and oil industry in the analysis of technological processes for obtaining lecithin.

Приведены данные, характеризующие химический состав, органолептические показатели качества, а также санитарно-гигиенические показатели безопасности пищевой добавки (ПД), полученной посредством измельчения семян эспарцета. Установлено содержание в ПД большого количества (28,7) растительного белка, сбалансированного по аминокислотному составу. Установлено, что санитарно-гигиенические показатели безопасности обогатительной ПД соответствуют требованиям ТР ТС 021/2011 О безопасности пищевой продукции , что подтверждает перспективность применения ПД, полученной на основе продуктов переработки семян эспарцета, в пищевой промышленности для производства функциональных продуктов. The data describing the chemical composition, organoleptic quality indicators, as well as sanitary and hygienic safety indicators of a food additive obtained by grinding sainfoin seeds are presented. The content of a large amount (28,7) of plant protein balanced by amino acid composition in the food additive was determined. It was established that the sanitary and hygienic safety indicators of the processing food additive meet the requirements of TR CU 021/2011 On food safety . This confirms the prospects of using a food additive derived from the processing of sainfoin seeds in the food industry for the production of functional products.