vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2019-1-181-189vguit-2036Research ArticleПищевая биотехнологияFood biotechnologyМодификация функциональных свойств белковых концентратов из белого и коричневого рисаModification of functional properties of white and brown rice protein concentratesКолпаковаВ. В.KolpakovaV. V.

д.т.н., профессор, главный научный сотрудник, ул. Некрасова, 11, п. Красково, 140051, Россия

Dr. Sci. (Engin.), professor, lead researcher, Nekrasova St., 11, Kraskovo settlement, 140051, Russia

val-kolpakova@rambler.ruЧумикинаЛ. В.ChumikinaL. V.

к.б.н., ст. научный сотрудник, Ленинский пр-т, 33, кор.2, Москва, 119071, Россия

Cand. Sci. (Biol.), senior researcher, Leninsky av., 33/2, Moscow, 119071, Russia

noreplay@elpub.ruАрабоваЛ. И.ArabovaL. I.

к.б.н., научный сотрудник, Ленинский пр-т, 33, кор.2, Москва, 119071, Россия

Cand. Sci. (Biol.), researcher, Leninsky av., 33/2, Moscow, 119071, Russia

l.arabova@gmail.comВсероссийский научно-иссследовательский институт крахмалопродуктовAll-Russian Scientific Research Institute of Starch ProductsИнститут биохимии им. А.Н. БахаFederal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences201925022019811181189Copyright © Колпакова В.В., Чумикина Л.В., Арабова Л.И., 20192019Колпакова В.В., Чумикина Л.В., Арабова Л.И.Kolpakova V.V., Chumikina L.V., Arabova L.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/2036

Целью исследования явилась сравнительная характеристика функциональных свойств белковых концентратов (БК), полученных из белого и коричневого риса, модифицированных добавлением цитрата кальция на стадии осаждения белков и протеолизом со степенью гидролиза 3,89-4,16%. Определены оптимальные условия протеолиза БК с ферментными препаратами (ФП) эндопротезного (Protamex®, Neutrase 1.5 MG) и комбинированного эндопротезного и экзопептидазного действия (Flavourzyme 500 MG). Концентрация субстрата составила 25%, концентрация ФП – 1,0-1,5 Е/г белка, температура 50-55 ?, рН 5,0-6,2, продолжительность гидролиза 150-195 мин. Установлено, что функциональные свойства более высокие у БК, полученного из белого риса, чем у БК из коричневого риса. Так, пенообразующая способность выше в 5-6 раз, но стабильность пены у БК из коричневого риса отсутствовала. У БК, полученных из обоих видов риса с добавлением цитрата кальция (БКК) на стадии осаждения белка, функциональные свойства более низкие, чем у немодифицированных БК. У белковых концентратов, гидролизованных с помощью ферментных препаратов (БГК), наоборот, наблюдалась более высокая растворимость, водосвязывающая, пенообразующая способность, тогда как жиросвязывающая способность и жироэмульгирующие свойства, наоборот, были более низкие, чем у БК, не подвергнутых протеолизу. Пенообразующая способность у БГК из белого риса приравнивалась к пенообразующей способности яичного альбумина (300%). Выбирая, таким образом, способ модификации, параметры протеолиза и вид зерна (белый, коричневый рис), можно регулировать функциональные свойства белковых концентратов для выбора направления их использования с целью стабилизации технологических процессов производства и улучшения качества пищевых продуктов.

The aim of the study was a comparative characteristic of the functional properties of protein concentrates (PC) obtained from white and brown rice, modified by the addition of calcium citrate at the stage of protein deposition and proteolysis with a degree of hydrolysis of 3.89-4.16%. Optimal conditions of PC proteolysis with enzyme preparations of endoproteolytic (Protamex, Neutrase 1.5 MG) and combined endoproteolytic and exopeptidase action (Flavourzyme 500 MG) were determined. Substrate concentration was 25%, the concentration of enzyme preparation – 1.0 to 1.5 U/g protein, temperature 50-55 ?, pH 5,0-6,2, length 150-195 min hydrolysis showed that the functional properties higher the PC, derived from white rice than PC brown rice. Thus, the foaming capacity is higher by 5-6 times, but the stability of the foam in PC from brown rice was absent. PC obtained from both rice species with the addition of calcium citrate (PCC) at the protein deposition stage has lower functional properties than unmodified PC. In protein concentrates hydrolyzed by enzyme preparations (PHC), on the contrary, there was a higher solubility, water-binding, foaming ability, while the fat-binding ability and fat-emulsifying properties, on the contrary, were lower than in PC, not subjected to proteolysis. The foaming capacity of white rice PHC was equated to the foaming capacity of egg albumin (300%). Choosing, thus, a method of modification, proteolysis parameters and type of grain (white or brown rice), it is possible to adjust the functional properties of protein concentrates to select the direction of their use in order to stabilize technological processes of production and improve food quality.

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The authors declare that there are no conflicts of interest present.