scholarly journals OPTIMIZATION OF WHEAT BRAN MEDIUM PROCESSING CONDITIONS, ASSESSMENT OF BIOLOGICAL VALUE FOR SACCHAROMYCES

2015 ◽  
Vol 3 ◽  
pp. 455-460
Author(s):  
Victor Panfilov ◽  
Boris Karetkin ◽  
Mariya Gordienko ◽  
Irina Shakir
Keyword(s):  
Wheat Bran ◽  
Crude Protein ◽  
Raw Materials ◽  
Renewable Raw Materials ◽  
Enzyme Preparations ◽  
Biological Value ◽  
Chemical Hydrolysis ◽  
Vegetable Raw Materials ◽  
Hydrolysis Of ◽  
Central Composite

Biotechnological methods have perhaps the greatest potential in deep processing of renewable raw materials. Bioconversion of lignocelluloses materials substantially increases its bioavailability and effectiveness of consumption by microorganisms. The enzymatic and chemical hydrolysis of wheat bran under mild conditions are compared in this study.The purpose of this study was to define microbiological and biochemical criteria for the bioconversion. Enzymatic hydrolysis of extruded bran was held with three enzyme preparations usually used in the conversion of vegetable raw materials: “Viscoferm,” “Cellic HTec2,” and “Celloviridin G20x.” The central composite design was used for parameter optimization. Saccharomyces cerevisiae yeast was used for assessment of biological value of the slurry obtained. The content of crude protein of the product obtained was 1.9 times higher than the initial.

scholarly journals Prospects Of Using Walnut In Technologies Of Drinks

2015 ◽  
Vol 19 (2) ◽  
pp. 39-50
Author(s):  
Inna Tiurikova ◽  
Mykhailo Peresichnyi
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
The Body ◽  
Maturity Stage ◽  
Human Beings ◽  
Fruit And Vegetable ◽  
Biological Value ◽  
Vegetable Raw Materials ◽  
Main Components ◽  
Physical And Chemical

Abstract The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

scholarly journals ALTERNATIVES FOR THE PRODUCTION OF LEVULINIC ACID OBTAINED FROM BIOMASS

Química Nova ◽  
2021 ◽  
Author(s):  
Lucas Santos ◽  
Gabrielle Fraga ◽  
Danilo Pontes ◽  
Leila Campos ◽  
Luiz Pontes ◽  
...  
Keyword(s):  
Levulinic Acid ◽  
Fossil Fuels ◽  
Raw Materials ◽  
Food Additives ◽  
World Market ◽  
Renewable Raw Materials ◽  
Production Processes ◽  
Competitive Prices ◽  
Reducing Costs ◽  
Hydrolysis Of

Levulinic acid is a reactive polar organic compound deemed as a building block for several products with relevant applications, replacing traditional substances in the petrochemical industry. Considered a platform molecule, levulinic acid is industrially produced from the acid hydrolysis of biomass – mainly plant-based – using hydrochloric or sulfuric acid in homogenous catalysis. However, considering the World Market for levulinic acid is expected to reach US$ 71.9 million in 2027, growing annually at 14.1%, and its applications in agriculture, pharmaceuticals, plasticizers, cosmetics, and food additives, the development of alternative production processes is sought. Hence, a survey was performed on publications considering the alternatives for biomass-based levulinic acid production processes: I) alternative homogenous catalysts to avoid using noble materials in the reactor; II) heterogeneous catalysis to facilitate and reduce the catalyst’s separation and recovery costs; III) ionic liquids, exploiting their high solvency, stability, and catalytic capacity. Additionally, biomass alternatives for obtaining levulinic acid are presented, showing that other agricultural residues and animal biomass options are being considered, targeting process flexibilization while reducing costs and producing derivatives at more competitive prices. Thus, it can be stated that levulinic acid is an important platform molecule for biorefineries’ economics, replacing fossil fuels with renewable raw materials.

scholarly journals Development of a concept for the production of wheat snacks with the elimination of gluten by the biocatalysis

2021 ◽  
Vol 82 (4) ◽  
pp. 77-83
Author(s):  
A. Y. Sharikov ◽  
E. N. Sokolova ◽  
M. V. Amelyakina ◽  
T. V. Yuraskina ◽  
V. V. Ivanov ◽  
...  
Keyword(s):  
Protein Modification ◽  
Raw Materials ◽  
Amino Acid Sequences ◽  
Practical Implementation ◽  
Specific Amino Acid ◽  
Enzyme Preparations ◽  
Molecular Weights ◽  
Enzyme Systems ◽  
Antigenic Properties ◽  
Hydrolysis Of

The increase in the number of cases of allergic reactions and celiac disease is an important problem. The solution to this problem is the search and development of relevant and effective ways to eliminate gluten. Specific amino acid sequences glutamine and proline determine the resistance to protease hydrolysis of the structural domains of gluten fractions. The analysis of the literature data showed that an alternative to the gluten-free diet is the use of biotechnological methods for modifying ingredients containing gluten. Such methods include the use of leavens on the base of lactic acid bacteria or enzyme preparations containing peptidases specific to gluten biocatalysis. In addition, the pretreatment of raw materials by extrusion cooking contributes to an increase in the degree of gluten hydrolysis. The effect of the thermoplastic extrusion and various enzyme systems containing proteases, amylolytic, cellulolytic and hemicellulolytic enzymes on the changes in the molecular weights of wheat protein fractions was studied. It was found that extrusion as a factor of protein modification significantly affects the proteolysis of wheat proteins using enzyme systems of different substrate specificity. The most effective hydrolysis was shown by the use of a complex enzyme preparation Amyloprotoorizin. including The effect was also noted after bioconversion of non-extruded wheat. An algorithm for the technology of wheat snacks based on the processes of extrusion and biocatalysis of proteins with specific proteases for the elimination of gluten is devepoped. The practical implementation of the technology will make it possible to obtain ready-to-eat snacks, which will be investigated for the preservation or elimination of antigenic properties during clinical trials.

scholarly journals HYDROLYTIC REGULATION OF COMPONENT PROPERTIES

2020 ◽  
Vol 6 (444) ◽  
pp. 23-28
Author(s):  
V. A. Asafov ◽  
◽  
N. L. Tankova ◽  
E. L. Iskakova ◽  
T. N. Golovach ◽  
...  
Keyword(s):  
Raw Materials ◽  
Farm Animals ◽  
Animal Origin ◽  
Enzyme Preparations ◽  
Global Trends ◽  
Antigenic Activity ◽  
The Republic ◽  
Protein Components ◽  
Hydrolysis Of ◽  
Plant Sources

. The article provides an assessment of the dairy farming need in the Russian Federation and the Republic of Belarus in calves feed. The main global trends aimed at providing young animals with high-quality food means are considered. Various variants of directed hydrolysis of calf milk replacer (CMR) protein components intended for feeding young animals in the first months of life are analyzed. The possibilities of reducing the soy proteins antigenic activity, which are widely used at present in the CMR formulations for feeding young farm animals, are discussed. The results of experimental work and patents are presented, which describe the most widely used approaches to the production of enzymatic hydrolysates of proteins with desired properties, as well as the assessment of their biological activity and immunochemical properties. The issues of using various enzyme preparations of bacterial, fungal and animal origin for hydrolysis of colostrum proteins and plant sources of protein raw materials for the CMR production are considered.

scholarly journals The allocation of carbohydrates from vegetable raw materials and their identification with the use of capillary electrophoresis

2019 ◽  
pp. 84-87
Author(s):  
Stanislav I. Biryulin ◽  
Nataliya E. Posokina ◽  
Marina V. Trishkaneva
Keyword(s):  
Capillary Electrophoresis ◽  
Sample Preparation ◽  
Raw Materials ◽  
Monosaccharide Composition ◽  
Alkaline Conditions ◽  
Preliminary Preparation ◽  
Sample Preparation Procedure ◽  
Living Organisms ◽  
Vegetable Raw Materials ◽  
Hydrolysis Of

Relevance. Carbohydrates are integral components of the cells and tissues of all living organisms of the plant and animal world; they are important components of the plant cell walls, as well as the extracellular matrix of animal and human tissues. The type of monosaccharide composition of polysaccharides determines their biological functions for the organism. However, it is difficult to establish the relationship between the structure of the carbohydrate molecule and its biological function.Methods. In this article, the author provides an overview of methods for identifying the monosaccharide composition of plant polymers by capillary electrophoresis, in order to optimize the sample preparation procedure and the conditions of analysis. A scheme for the stepwise release of polysaccharides from raw materials is given: the isolation of soluble monosaccharides and polysaccharides, the extraction of the pectin fraction, the extraction of cellulose and hemicelluloses, in order to study the composition of each fraction. A procedure for acid hydrolysis of polymers to monosaccharides using oxidizing agents such as sulfuric and trifluoroacetic acid is described. In the final part of the article, three different schemes for the identification of the monosaccharide composition were analyzed, namely, separation of the components under strongly alkaline conditions, preliminary derivatization with 1-phenyl-3-methyl-5-pyrazolone, preliminary preparation of (S) (-) α-methylbenzylamine S-PEA) derivatives.Results or Findings. An analysis of the literature shows that the composition of polysaccharides is widely studied by various methods. At the same time, a number of problems remain associated with the implementation of these methods in terms of sample preparation and identification of all monosaccharides characteristic of the studied raw materials. The method of capillary electrophoresis can solve some of these problems; however, little has been studied. The study of carbohydrates in plant objects begins with the procedure for extracting carbohydrates (polysaccharides and monosaccharides) from the plant matrix, hydrolysis of polysaccharides, and subsequent identification using the CE method. The optimization of this scheme of the CE method for determining the composition of polysaccharides is an urgent scientific task.

PHYSICAL AND CHEMICAL BASES OF PROCESS OF EXTRACTION OF PECTINACEOUS SUBSTANCES OF APPLE RAW MATERIALS

2018 ◽  
Author(s):  
Л.В. ДОНЧЕНКО ◽  
Е.А. КРАСНОСЕЛОВА
Keyword(s):  
Raw Materials ◽  
Pilot Studies ◽  
Relevant Task ◽  
Analysis Of Results ◽  
Technological Stage ◽  
Vegetable Raw Materials ◽  
Physical And Chemical ◽  
Hydrolysis Of ◽  
Coefficient Of Diffusion ◽  
Pectin Substances

Статья посвящена актуальной задаче – разработке физико-химических основ процесса извлечения пектиновых веществ из яблочного сырья. На основе анализа результатов теоретических и экспериментальных исследований изучены основные технологические факторы, влияющие на эффективность процесса извлечения пектина из одного из основных видов растительного сырья – яблочных выжимок. Предложено рассматривать извлечение пектина как процесс, состоящий из трех основных стадий: подготовки сырья к гидролизу протопектина, гидролиза и экстрагирования гидратопектина. Установлены технологические требования и факторы для каждой технологической стадии процесса. Определен основной кинетический коэффициент процесса – коэффициент диффузии пектиновых веществ D. В результате улучшения массообменных условий при проведении процесса извлечения пектиновых веществ из растительного сырья увеличен выход целевого вещества из единицы перерабатываемого промышленного сырья. Article is devoted to a relevant task – development of physical and chemical bases of process of extraction of pectin substances of apple raw materials. On the basis of the analysis of results of theoretical and pilot studies the major technology factors influencing efficiency of process of extraction of pectin of one of main types of vegetable raw materials – an apple pomace are studied. It is offered to consider pectin extraction as the process consisting of three main stages: preparation of raw materials for hydrolysis of protopectin, hydrolysis and extraction of a gidratopektin. Technological requirements and factors for each technological stage of the process are established. The main kinetic coefficient of process – coefficient of diffusion of pectin substances D is has been defined. As a result of improvement of mass exchanged conditions when carrying out process of extraction of pectinaceous substances of vegetable raw materials an exit of target substance from unit of the processed industrial raw materials is increased.

The use of modern recipes and technologies of culinary products with plant extracts in the menu for the development of Russian hospitality

2020 ◽  
pp. 66-69
Author(s):  
A.T. Vasyukova ◽  
T.A. Tonapetyan
Keyword(s):  
Functional Properties ◽  
Raw Materials ◽  
The Body ◽  
Wheat Bread ◽  
Biological Value ◽  
Fish Meat ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The basic information about the functional properties of combined minced fish meat developed on the basis of a combination of animal and vegetable products in a specialized product is presented. This mutual addition of the recipe with various components allows creating a model functional minced meat and products based on it that best meet the needs of the body in terms of nutritional and biological value. Food products that have functional properties are timely, and their development is relevant. The purpose of the research was to develop technologies and recipes for minced fish products with dietary supplements. The objects of the research in the development of the recipe and technology of model minced fish meat were: pollock, cod, wheat bread made from premium flour, dried mushroom oil extract, juniper oil extract, coriander oil extract and "Moby Lux Universal" as a dietary supplement. Oil extracts of vegetable raw materials were used as plasticizing additives and flavoring agents. The use of additives of plant origin allows stabilizing the functional and technological properties of raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product.

Use of central composite design to optimize working conditions of Streptomyces griseus enzymatic method in estimating in vitro rumen undegraded crude protein of feedstuffs

2018 ◽  
Vol 156 (1) ◽  
pp. 100-109
Author(s):  
A. Gallo ◽  
P. Fortunati ◽  
S. Bruschi ◽  
G. Giuberti ◽  
F. Masoero
Keyword(s):  
Central Composite Design ◽  
Wheat Bran ◽  
Crude Protein ◽  
Streptomyces Griseus ◽  
Second Order ◽  
Polynomial Equations ◽  
Distillers Dried Grains ◽  
Order Polynomial ◽  
Central Composite

AbstractThe aim was to identify optimized combinations of Streptomyces griseus protease concentration (CONC), incubation length (TIME), or amount of crude protein (CP) incubated in buffered enzymatic solution (CPW) to predict the in vitro rumen-undegraded feed CP (RUP) of 26 different feeds (soybean, rapeseed or sunflower meals, wheat bran, distillers dried grains with solubles, maize co-products and alfalfa hay). Different levels of CONC (0.08, 0.19, 0.44, 0.69 and 0.80 enzymatic units [U] of S. griseus protease/ml), TIME (6, 10, 18, 26 and 30 h) and CPW (69, 118, 235, 353 and 401 mg CP) were tested in agreement with a central composite design (CCD) with four replications of the central point to calculate second-order polynomial equations of main tested effects. The RUP was estimated by incubating samples in a buffered rumen fluid for 16 h or by adopting different enzymatic approaches as planned a priori in CCD. Differences between rumen and enzymatic RUP (ΔRUP) were estimated and regression terms of second-order polynomial equations for estimating ΔRUP were calculated between and within feeds. These equations were optimized using the non-linear generalized reduced gradient method with the objective set at ΔRUP equal to 0. The adoption of CCD permitted identification of optimized enzymatic combinations of CONC (0.12 U of S. griseus protease/ml), TIME (18 h) and CPW (from 233 to 458 mg CP for distillers dried grains with solubles and soft white wheat bran, respectively) to predict RUP accurately in all feed categories except for soybean meal, where optimized combinations were 0.47 U of S. griseus protease/ml, 18 h and 435 mg CP.

scholarly journals SELECTION OF THE COMPLEX OF ENZYME PREPARATIONS FOR THE HYDROLYSIS OF GRAIN CONSTITUENTS DURING THE FERMENTATION OF THE WORT OF HIGH CONCENTRATION

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
T. Mudrak ◽  
A. Kuts ◽  
S. Kovalchuk ◽  
R. Kyrylenko ◽  
N. Bondar
Keyword(s):  
Proteolytic Enzyme ◽  
Enzyme Preparation ◽  
Raw Materials ◽  
Reference Sample ◽  
Experimental Studies ◽  
Yeast Cells ◽  
High Concentration ◽  
Enzyme Preparations ◽  
Proteolytic Enzyme Preparation ◽  
Hydrolysis Of

In this paper, an optimal complex is selected of enzyme preparations for hydrolysis of the components of grain raw materials during fermentation of high concentration wort. When selecting enzyme systems, their effect on the technical and chemical parameters of the fermented wash during the fermentation of wort is investigated. For the research, maize grain with a starch content of 69.0 % was used. Fermentation was carried out with 18–30% of dry matters (DM) in the wort, using the osmophilic yeast strain Saccharomyces cerevisiae DO-16.The recommended concentration of the enzyme preparation Amylex 4 T (the source of the α-amylase enzyme) – 0.4–0.6 units of α-amylase ability/g of starch – is optimal for the concentration 18–27% of DS in the wort. For 30 % of DS, it is practical to use 0.6 units of α-amylase ability/g of starch. With the use of the enzyme preparation Diazyme TGA (the source of the enzyme glucoamylase), the value is 7.5 units of glucoamylase ability/g of starch, alcohol accumulation in fermented washes was 10.51, 13.35, 15.78% vol., according to the wort concentrations 18, 27, 30 %, respectively. It has been established that with the application of the cytolytic enzyme Laminex 750, the concentrations of dissolved carbohydrates and non-dissolved starch have a tendency to decrease. In the samples where the proteolytic enzyme preparation Alphalase AFP was added at a concentration of 0.05 units of proteolytic ability/g of raw materials, there was an increase in the accumulation of yeast cells by 6.5% compared with the reference sample. The recommended concentration of Deltazyme VR XL (the source of β-glucanase and xylanase) is 0.05 units β-glucose/g of raw materials. The addition of a cytolytic and proteolytic enzyme preparation in combination with β-glucanase and xylanase contributed to an increase in the accumulation of ethanol in the washes by 1.7 % compared with the reference sample, and to an almost 33 % decrease in the concentration of dissolved carbohydrates and non-dissolved starch. On the basis of experimental studies, it has been found that using a complex of enzyme preparations – amylolytic (Amylex 4T), saccharifying (Diazyme TGA), proteolytic (Alphalase AFP), cytolytic (Laminex 750), and complex AF β-glucanase and xylanase (Deltazyme VR XL), in various combinations of their concentrations, – contributed to the intensification of the fermentation process of the wort and increased accumulation of the target product, ethanol, by 0.8–1.4 %, depending on the wort concentration. The highest amount of ethanol accumulated at the maximum dosage of additional enzyme preparations.

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