vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2026-2-vguit-3824Research ArticleПищевые системыFood systemsСравнительный анализ (обзор) пенообразующей способности белков растительного и животного происхождения для использования в пищевых системахComparative analysis (review) of foaming ability of vegetable and animal proteins for use in food systemshttps://orcid.org/0009-0009-5349-1855КолодинаЕ. М.KolodinaE. M.

к.т.н., преподаватель, кафедра технологии пищевых продуктов и организации питания, ул. Первомайская, 191, г. Майкоп, Республика Адыгея, 385000, Россия

Cand. Sci. (Engin.), lecturer, food technology and catering department, Pervomaiskaya str., 191, Maykop, Republic of Adygea, 385000, Russia

goodwill_katya@mail.ruhttps://orcid.org/0009-0002-7490-2747СырыхК. Э.SyrykhK. E.

магистрант 2 года обучения, направление подготовки: 19.04.04 Технология продукции и организации общественного питания, ул. Первомайская, 191, г. Майкоп, Республика Адыгея, 385000, Россия

2-year master's student in the field of training: 19.04.04 Technology of products and catering, food technology and catering department, Pervomaiskaya str., 191, Maykop, Republic of Adygea, 385000, Russia

starinabill13@mail.ruhttps://orcid.org/0000-0002-7201-8387МагомедовГ. О.MagomedovG. O.

д.т.н., профессор, кафедра технологии хлебопекарного, кондитерского, макаронного и зерноперерабатывающего производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

Dr. Sci. (Engin.), professor, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia

gazibeck.magomedov@ya.ruhttps://orcid.org/0000-0003-2494-4973МагомедовМ. Г.MagomedovM. G.

д.т.н., профессор, кафедра технологии хлебопекарного, кондитерского, макаронного и зерноперерабатывающего производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

Dr. Sci. (Engin.), professor, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia

mmg@inbox.ruhttps://orcid.org/0000-0001-7097-1345ХаткоЗ. Н.KhatkoZ. N.

д.т.н., профессор, зав. кафедрой технологии пищевых продуктов и организации питания, ул. Первомайская, 191, г. Майкоп, Республика Адыгея, 385000, Россия

Dr. Sci. (Engin.), professor, head of the department, food technology and catering department, Pervomaiskaya str., 191, Maykop, Republic of Adygea, 385000, Russia

znkhatko@mail.ruМайкопский государственный технологический университетMaikop State Technological UniversitВоронежский государственный университет инженерных технологийVoronezh State University of Engineering Technologies202630062026882172186Copyright © Колодина Е.М., Сырых К.Э., Магомедов Г.О., Магомедов М.Г., Хатко З.Н., 20262026Колодина Е.М., Сырых К.Э., Магомедов Г.О., Магомедов М.Г., Хатко З.Н.Kolodina E.M., Syrykh K.E., Magomedov G.O., Magomedov M.G., Khatko Z.N.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/3824

В статье представлен анализ научной литературы, который свидетельствует о значительном потенциале различных видов муки и нетрадиционных источников как белковых пенообразователей для применения в пищевых системах. Наиболее перспективными с точки зрения пенообразования являются ржаная мука, аквафаба, мука из тыквенных семечек после микрофлюидизации и соевый изолят, которые проявляют высокую пенообразующую способность, причем ржаная мука и льняной белковый концентрат также формируют очень стабильные пены. Проведен сравнительный анализ пенообразующих свойств белковых компонентов, входящих в состав муки из традиционных зерновых (пшеница, рожь, кукуруза, овес, рис), бобовых (соя, горох, нут, чечевица), псевдозерновых (гречиха, амарант) культур, а также нетрадиционных источников белка (насекомые, пажитник, вторичные продукты переработки пшеницы). Рассмотрены молекулярные механизмы формирования и стабилизации пищевых пен, определяющая роль водорастворимых фракций (альбуминов) и влияние белково-полисахаридных комплексов. Систематизированы данные о воздействии технологических факторов (pH, температура, концентрация белка) и физико-химической модификации (ферментативный гидролиз, микрофлюидизация, радиочастотный нагрев) на пенообразующую способность и устойчивость пен. Установлено, что наибольший потенциал как эффективные пенообразователи имеют ржаная мука, аквафаба и соевый изолят, сочетающие высокую пенообразующую способность с хорошей стабильностью пен. Особое внимание уделено сравнительной характеристике поведения белков на границах раздела фаз «воздух-вода» и «масло-вода», а также перспективам использования комбинированных белковых систем и экстрактов (аквафабы) для создания продуктов с заданными реологическими свойствами и повышенной пищевой ценностью. Результаты обзора имеют практическое значение для использования в пищевых системах, в частности технологии хлебопечения.

The article presents an analysis of the scientific literature, which indicates the significant potential of various types of flour and non-traditional sources as protein foaming agents for use in food systems. The most promising from the point of view of foaming are rye flour, aquafaba, pumpkin seed flour after microfluidization and soy isolate, which exhibit high foaming ability, and rye flour and flax protein concentrate also form very stable foams. A comparative analysis of the foaming properties of protein components that make up flour from traditional cereals (wheat, rye, corn, oats, rice), legumes (soybeans, peas, chickpeas, lentils), pseudo-grain (buckwheat, amaranth) crops, as well as non-traditional protein sources (insects, fenugreek, secondary wheat products). The molecular mechanisms of formation and stabilization of food foams, the determining role of water-soluble fractions (albumins) and the influence of protein-polysaccharide complexes are considered. The data on the effects of technological factors (pH, temperature, protein concentration) and physico-chemical modification (enzymatic hydrolysis, microfluidization, radiofrequency heating) are systematized the foaming ability and stability of foams. It has been established that rye flour, aquafaba and soy isolate have the greatest potential as effective foaming agents, combining high foaming ability with good foam stability. Special attention is paid to the comparative characteristics of the behavior of proteins at the interface of the "air-water" and "oil-water" phases, as well as the prospects for using combined protein systems and extracts (aquafabs) to create products with specified rheological properties and increased nutritional value. The results of the review are of practical importance for use in food systems, in particular bakery technology.

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