vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2023-2-170-177vguit-3298Research ArticleПищевая биотехнологияFood biotechnologyКонопляный белок: получение и функционально-технологические свойстваHemp protein: obtaining and functional and technological propertieshttps://orcid.org/0000-0002-2863-0771КорнееваО. С.KorneevaO. S.

д.б.н., профессор, кафедра Биохимии и биотехнологии, пр-т Революции, 19, г. Воронеж, 394036, Россия

Dr. Sci. (Biol.), professor, biochemistry and biotechnology department, Revolution Av., 19 Voronezh, 394036, Russia

korneeva-olgas@ya.ruhttps://orcid.org/0000-0003-4038-0549ВасиленкоЛ. И.VasilenkoL. I.

к.т.н., доцент, кафедра биохимии и биотехнологии, пр-т Революции 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), associate professor, biochemistry and biotechnology department, Revolution Av., 19 Voronezh, 394036, Russia

vli2008@ya.ruhttps://orcid.org/0000-0002-7832-8220МещеряковаО. Л.MeshcheryakovaO. L.

к.т.н., доцент, кафедра биохимии и биотехнологии, пр-т Революции 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), associate professor, biochemistry and biotechnology department, Revolution Av., 19 Voronezh, 394036, Russia

gawshina@mail.ruhttps://orcid.org/0000-0003-2255-9414БерестовойА. А.BerestovoyA. A.

к.т.н., доцент, кафедра информаци-онной безопасности, пр-т Революции 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), associate professor, information security department, Revolution Av., 19 Voronezh, 394036, Russia

berestovoy_1991@mail.ruИсуваМ. М.IsuwaM. M.

ординатор, кафедра лечебного дела, ул. Студенческая 10, г. Воронеж, 394036, Россия

resident, General Medicine Department, 10 Studencheskaya street, Voronezh, 394036, Russia

mawysta@mail.ruВоронежский государственный университет инженерных технологийVoronezh State University of Engineering TechnologiesВоронежский государственный медицинский университет им. Н.Н. БурденкоVoronezh State Medical University named after V.I. N.N. Burdenko202326102023852170177Copyright © Корнеева О.С., Василенко Л.И., Мещерякова О.Л., Берестовой А.А., Исува М.М., 20232023Корнеева О.С., Василенко Л.И., Мещерякова О.Л., Берестовой А.А., Исува М.М.Korneeva O.S., Vasilenko L.I., Meshcheryakova O.L., Berestovoy A.A., Isuwa M.M.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/3298

Цель этой работы состояла в том, чтобы определить структурные и функциональные характеристики двух основных белков семян конопли, водорастворимого альбумина и растворимого в соли глобулина и щелочерастворимого глютелина. Экстракт 0.1 М СаCl2 белковой муки семян конопли подвергали последовательному экстрагированию с получением трех фракций: альбумина в водной фазе и глобулина (эдестина) и глютелина в солевой при значении рН-9.0. Данные по аминокислотному составу показали наличие повышенного содержания ароматических и гидрофобных остатков в глобулиновой фракции. Гель-электрофорез показал, что альбуминовая фракция имеет меньше дисульфидных связей и, следовательно, более открытую (гибкую) структуру. Проведен анализ содержания незаменимых аминокислот в изоляте и УФ-концентрате белка и его отдельных фракциях для общего понимания путей их применения. Баланс содержания аминокислот в УФ концетрате близок к «идеальному белку» и в дальнейшем для выделения биоактивных пептидов целесообразно использовать его. Таким образом, полученные результаты свидетельствуют, что процессы механического и химического воздействия на конопляную муку обеспечивают получение сырья с высоким содержанием белка, содержащего все незаменимые аминокислоты и характеризующегося преобладающим содержанием суммы водо и солерастворимых фракций. В связи с выявленными изменениями свойств белка, полученного разными способами по освобождению от антипитательных веществ в дальнейшем, планируется обратить внимание на этот вопрос отдельно.

The aim of this work was to determine the structural and functional characteristics of the two main hemp seed proteins, water-soluble albumin and salt-soluble globulin and alkali-soluble glutelin. The extract of 0.1 M CaCl2 protein meal of hemp seeds was subjected to sequential extraction to obtain three fractions: albumin in the aqueous phase and globulin (edestin) and glutelin in the salt phase at pH-9.0. Data on the amino acid composition showed the presence of an increased content of aromatic and hydrophobic residues in the globulin fraction. Gel electrophoresis showed that the albumin fraction had fewer disulfide bonds and therefore a more open (flexible) structure. The analysis of the content of essential amino acids in protein isolate and UV concentrate and its individual fractions was carried out for a general understanding of the ways of their application. The balance of amino acid content in the UV concentrate is close to the “ideal protein” and in the future it is advisable to use it to isolate bioactive peptides. Thus, the results obtained indicate that the processes of mechanical and chemical action on hemp flour provide raw materials with a high protein content, containing all essential amino acids and characterized by a predominant content of the sum of water and salt-soluble fractions. In connection with the identified changes in the properties of the protein obtained by different methods for release from antinutrients in the future, it is planned to pay attention to this issue separately.

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