vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2022-1-66-72vguit-2972Research ArticleПищевая биотехнологияFood biotechnologyВлияние переработки на белковый комплекс семян коноплиThe impact of processing on hemp seeds protein complexhttps://orcid.org/0000-0003-1620-3323УщаповскийВ. И.UschapovskyV. I.

м.н.с., лаборатория переработки лубяных культур, Комсомольский пр-т, 17/56, г. Тверь, 170041, Россия

junior researcher, laboratory for the processing of bast crops, Komsomolsky prospect, 17/56, Tver, 170041, Russia

v.uschapovsky@fnclk.ruhttps://orcid.org/0000-0001-5977-5669ГончароваА. А.GoncharovaA. A.

м.н.с., лаборатория молекулярно-генетических исследований и клеточной селекции, Комсомольский пр-т, 17/56, г. Тверь, 170041, Россия

junior researcher, laboratory of molecular genetic research and cell selection, Komsomolsky prospect, 17/56, Tver, 170041, Russia

a.goncharova@fnclk.ruhttps://orcid.org/0000-0002-8558-4257МиневичИ. Э.MinevichI. E.

к.т.н., в.н.с., лаборатория переработки лубяных культур, Комсомольский пр-т, 17/56, г. Тверь, 170041, Россия

Cand. Sci. (Engin.), leading researcher, laboratory for the processing of bast crops, Komsomolsky prospect, 17/56, Tver, 170041, Russia

i.minevich@fnclk.ruФедеральный научный центр лубяных культурРоссияThe Federal State Budget Research Institution Federal Research Center for Bust Fiber CropsRussian Federation2022170120228416672Copyright © Ущаповский В.И., Гончарова А.А., Миневич И.Э., 20222022Ущаповский В.И., Гончарова А.А., Миневич И.Э.Uschapovsky V.I., Goncharova A.A., Minevich I.E.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/2972

В последнее время промышленные семена конопли, Cannabis sativa L., стали вызывать немалый интерес в научных исследованиях, в области питания и промышленности ввиду их высокой пищевой ценности и хорошей усвояемости. Семена конопли становятся новым источником растительного белка и необходимых компонентов для поддержания здоровья благодаря богатому содержанию белковых соединений, витаминов, ненасыщенных жирных кислот. В текущем исследовании было изучено влияние переработки на белковый комплекс семян конопли посевной с низким содержанием тетрагидроканнабиола. В работе применяли стандартные методы анализа (определение белка, жира, влаги) и специальные методы: определение соотношения белковых фракций семян конопли и продуктов их переработки. Объектом исследования служили семена конопли, сорт Сурская, и продукты их обезжиривания механическим и химическим методами. Было выявлено преобладание глобулиновой фракции в исходных семенах конопли (69,44%) и в продукте, полученном при обезжиривании семян конопли гексаном (мелкодисперсная фракция шрота, 80,94%). В муке из семян конопли, которая была получена холодным прессованием, преобладала глютелиновая фракция (38,98%). После процессов переработки семян конопли (прессование, экстракция) соотношение белковых фракций (альбуминовой, глобулиновой и глютелиновой) в полученных продуктах изменилось: шрот (1:3,2:3,2), мелкодисперсная фракция (0,1:4,7:1) и мука (1,1:1:1,4), в сравнении с исходным сырьём (1:2,5:0,1). При всех методах обработки наблюдается значительное увеличение глютелиновой фракции: с 2,78 до 43,10 и 38,98%, механическим и химическим методами, соответственно, и снижение суммы водо- и солерастворимых фракций. Исследования по изучению соотношения белковых фракций масличных культур имеют практическое значение для повышения качества продуктов здорового питания.

Recently, commercial hemp seeds, Cannabis sativa L., have attracted considerable interest in nutritional and industrial research due to their high nutritional value and good digestibility. Hemp seeds are becoming a new source of vegetable protein and the necessary components for maintaining health due to the rich content of protein compounds, vitamins, and unsaturated fatty acids. The effect of processing on the protein complex of low THC hemp seeds was studied in the current study. Standard methods of analysis (determination of protein, fat, moisture) and special methods (determination of the ratio of protein fractions of hemp seeds and products of their processing) were applied in the work. The objects of study were hemp seeds (Surskaya variety) and products of their de-oiling by mechanical and chemical methods. The globulin fraction predominance in the original hemp seeds (69.44%) and in the product obtained by hemp seeds de-oiling with hexane (fine fraction of meal, 80.94%) was revealed. Glutelin fraction (38.98%) prevailed in hemp seed flour obtained by cold pressing. After the hemp seeds processing (pressing, extraction), the ratio of protein fractions (albumin, globulin and glutelin) in the resulting products changed: meal (1:3.2:3.2), fine fraction (0.1:4.7:1) and flour (1.1:1:1.4), in comparison with the initial raw material (1:2.5:0.1). A significant increase in the glutelin fraction: from 2.78 to 43.10 and 38.98%, by mechanical and chemical methods, respectively, and a decrease in the amount of water- and salt-soluble fractions were observed with all processing methods. Researches of the study of the ratio of oilseeds protein fractions are of practical importance for improving healthy foods quality.

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