Grain Composites with a Complementary Amino Acid Composition in Food and Fodder

Abstract

The present paper features processes of serum biotransformation. The serum was obtained from triticale extract and pea flour after protein concentrates of increased biological value had been extracted. The research objective was to obtain microbial and vegetable feed concentrates by using a composition of Saccharomyces cerevisiae121 yeast and the yeast-like fungus Geotrichumcandidum 977. The mass fraction of protein in the two-component composites was 75–80% of the dry matter. The score of the first and the second limiting amino acids (lysine and threonine) equaled 103–113%, and that of the third acid (sulfur- containing) was 71–72%. The chemical composition of the composites corresponded to the ‘Concentrates’ group; the values of their functional and technological properties were typical of concentrates from other types of grain crops. The study revealed some cultures that are able to actively develop in serum, which is a secondary product of processing the extract after protein isolation. A symbiotic ferment was prepared from the fungus Geotrichumcandidum 977 and the yeast Saccharomyces cerevisiae 121, which ensures the growth of biomass in a carbohydrate- and nitrogen-containing medium. Proteins were isolated under the action of amylase, glucoamylase, cellulose, and xylanase. The amount of high-molecular compounds (dextrins) and trioses (raffinose) released from the interaction with protein and non-starch polysaccharides decreased 2–4 times in the solution. The amount of glucose, disaccharides, xylose, and galactose increased 2–10 times, compared with the original extracts. The serum remaining after the removal of the main mass of the protein was enriched with low molecular weight mono- and oligosaccharides, which positively affected the growth of microorganisms. The mass fraction of proteins in the microbial-vegetable composite obtained from the extract with the triticale proteins and pea flour ratio of 1:5 was 15% higher than at the ratio of 1:3. Microbial and vegetable concentrates with a mass fraction of protein of 55.8–75.1% of dry matter can be used in fodder production as a protein-carbohydrate additive. Protein composites made of protein triticale and peas with a complementary amino acid composition can improve the biological value and performance of food products.

Modification of secondary products of processing triticale into starch with a new strain of the fungus Geotrichium candidum

“…The score of sulfur-containing amino acids was slightly higher (71-72%), if a consortium of Saccharomyces cerevisiae 121 with the fungus G. candidum 977 was used for serum waters formed after isolation of protein two-component composites from triticale extract and pea flour, proteins in which were correlated as 1:3 and 1:5, respectively. The biosynthetic process of transformation of the extract and from pea flour ensured the production of MVC with a mass fraction of proteins, in % of DS: protein -55.8-75.1, carbohydrates -18.9-32.83, fat -3.56-13.56, ash -2,05-8.27 [23]. The serum formed after the isolation of proteins from the composition of the triticale extract and pea flour was the most effective for the nutrient medium of microbiological synthesis.…”

Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application

“…В основе конструирования композитов лежат математические методы планирования и компьютерные программы, обеспечивающие сбалансированность аминокислотного или жирнокислотного состава. Так, созданы белковые композиты с продуктами из пшеничных отрубей, аминокислотный состав которых дополнен составом аминокислот бобовых культур, липидный состав -биологически активными жирными кислотами, маслами и лецитином с целью его сбалансирования [33]. Композиты содержали 35-40 % белка, 30-35 % жиров, 40-45 % углеводов, 5-10 % лецитина, витамины Е и С. Изделия легкоусвояемые, удобохранимые.…”

Formulation of a Multifunctional Plant Additive Based on the Interaction of its Components

“…Большое количество пищевых добавок входит в состав функциональных продуктов питания, предназначенных для систематического потребления с целью снижения риска развития заболеваний. Межфазное взаимодействие, возникающее при совместном применении пищевых функциональных добавок, проявление их синергизма или антагонизма и влияние этих процессов на характеристики пищевых систем имеет важное значение при разработке новых видов добавок [8][9][10].…”