vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2021-4-197-203vguit-2917Research ArticleПищевая биотехнологияFood biotechnologyИзменение жирнокислотного состава рапсового и рыжикового жмыхов в процессе экструдирования и оценка их биологической эффективностиChanges in the fatty acid composition of rapeseed and camelina oil cakes in the extrusion process and their biological effectiveness evaluationhttps://orcid.org/0000-0002-8709-3822СмольниковаЯ. В.SmolnikovaY. V.

к.т.н., доцент, кафедра технологии консервирования и пищевой биотехнологии, пр-т Мира, 90, г. Красноярск, 660049, Россия

Cand. Sci. (Engin.), associate professor, canning technology and food biotechnology department, Mira Av., 90 Krasnoyarsk, 660049, Russia

ya104@yandex.ruhttps://orcid.org/0000-0003-4262-7015ЯноваМ. А.YanovaM. A.

к.т.н., доцент, кафедра технологии хлебопекарного, кондитерского и макаронного производств, пр-т Мира, 90, г. Красноярск, 660049, Россия

Cand. Sci. (Engin.), associate professor, technologies of bakery, confectionery and pasta production department, Mira Av., 90 Krasnoyarsk, 660049, Russia

yanova.m@mail.ruhttps://orcid.org/0000-0002-1312-7292БоппВ. Л.BoppV. L.

к.б.н., доцент, проректор по науке, пр-т Мира, 90, г. Красноярск, 660049, Россия

Cand. Sci. (Biol.), associate professor, vice-rector for science, Mira Av., 90 Krasnoyarsk, 660049, Russia

vl_kolesnikova@mail.ruhttps://orcid.org/0000-0002-2203-3415КоломейцевА. В.KolomeytsevA. V.

к.б.н., доцент, начальник управления науки и инноваций, пр-т Мира, 90, г. Красноярск, 660049, Россия

Cand. Sci. (Biol.) associate professo, head of the department of science and innovation, Mira Av., 90 Krasnoyarsk, 660049, Russia

avk1978@list.ruhttps://orcid.org/0000-0002-3088-2628ХаниповаВ. А.KhanipovaV. A.

к.б.н., доцент, директор научно-исследовательского испытательного центра, пр-т Мира, 90, г. Красноярск, 660049, Россия

Cand. Sci. (Biol.) associate professor, director of the research and testing center, Mira Av., 90 Krasnoyarsk, 660049, Russia

gasi.vera@yandex.ruКрасноярский государственный аграрный университетРоссияKrasnoyarsk State Agrarian UniversityRussian Federation202124052025834197203Copyright © Смольникова Я.В., Янова М.А., Бопп В.Л., Коломейцев А.В., Ханипова В.А., 20222022Смольникова Я.В., Янова М.А., Бопп В.Л., Коломейцев А.В., Ханипова В.А.Smolnikova Y.V., Yanova M.A., Bopp V.L., Kolomeytsev A.V., Khanipova V.A.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/2917

В статье рассматриваются вопросы влияния процесса экструдирования на жирнокислотный состав продукции, полученной из жмыха крестоцветных масличных культур: рапса, рыжика. Жмыхи этих культур имею широкий спектр применения в кормовых целях, что говорит об их высокой биологической ценности. Целью исследования являлась оценка биологической эффективности жмыхов рапса и рыжика до и после процесса экструдирования, на основании расчета коэффициента рациональности жирнокислотного состава. При проведении исследований после экструзионной обработки выявлено увеличение содержания насыщенных жирных кислот и снижение ненасыщенных. Отмечено снижение количества линоленовой кислоты, ее количество после экструзии снизилось на 2,24% в рапсовом жмыхе и на 2,63% в рыжиковом. Определено, что коэффициент ненасыщенности масел в жмыхах рапса и рыжика снижается после экструзионной обработки на 4 и 3 % для жмыхов рапса и рыжика соответственно. Расчет коэффициентов рациональности жирнокислотного состава показал увеличение биологической эффективности масел в рапсовом и рыжиковом жмыхах после экструзии. Сбалансированность жирнокислотного состава возрастала после экструзии на 0,07 долей единицы в рапсовом жмыхе и на 0,04 доли единицы в рыжиковом. Использование при переработке крестоцветных масличных культур метода экструзии позволяет расширить номенклатуру сырья для комбикормовой промышленности, получать корм, безопасный для скармливания животным и птицы, не снижающий в процессе хранения своего качества и повышающий энергетическую ценность рациона, а также предоставляет возможности для разработки пищевых продуктов, с повышенным содержанием эссенциальных жирных кислот.

The problems of extrusion process influence on the fatty acid composition of products obtained from the cake of cruciferous oilseeds (rapeseed, camelina) were considered in the article. Cakes of these crops have a wide range of uses for fodder purposes, which indicates their high biological value. The aim of this study was to evaluate the biological effectiveness of rape and camelina cakes before and after the extrusion process accorfding to the calculation of the rationality coefficient of the fatty acid composition. An increase in the content of saturated fatty acids and a decrease in unsaturated fatty acids were revealed during studies after extrusion processing. A decrease in the amount of linolenic acid was also noted in the work. Its amount decreased by 2.24% in rapeseed cake and by 2.63% in camelina cake after extrusion. It was determined that the coefficient of unsaturation of oils in rapeseed and camelina cakes decreases after extrusion by 4 and 3% for rapeseed and camelina cakes, respectively. The calculation of the rationality coefficients of the fatty acid composition showed an increase in the biological efficiency of oils in rapeseed and camelina cake after extrusion. The balance of the fatty acid composition increased after extrusion by 0.07 fractions of a unit in rapeseed cake and by 0.04 fractions of a unit in camelina. The use of the extrusion method in the processing of cruciferous oilseeds makes it possible to expand the range of raw materials for the feed industry, obtain feed that is safe for feeding animals and poultry, does not reduce its quality during storage and increases the energy value of the diet, and provides opportunities for the development of food products with increased content of essential fatty acids as well.

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