In the technology of traditional and new forms of food, the modification of structure of proteins is carry out in two opposite directions: the hydrolytic destruction of high-molecular polymers and the artificial creation of polymeric structures of high molecular mass. The transglutaminase preparations (protein-glutamine (-glutamyltransferase, EC 2.3.2.13, TG) are used in practical work for realization of the second direction. The main mechanisms of action are polymerization reactions, which lead to a change in the hydrophobicity of protein molecules. The main catalyzed reactions are acyl transfer, binding between glutamine and lysine residues of proteins and deamination. The authors analyzed the approaches to the preparation, properties and studied the joint effect of temperature and pH on the activity of the commercial preparation Revada TG 11 with the application of an enzymatic colorimetric test. The authors studied combined stuffing systems based on beef, pork, poultry mechanical deboning, as well as replacing part of the raw material with protein-carbohydrate compositions with Revada TG 11. The results were used to develop simulated meat systems of biopolymer compositions (SMSBC), approximate in structure and properties to the gels formed by actin and myosin during extraction from myofibrils under the traditional technological processes of meat products production - maturation, salt curing, fine meat grinding. SMSBC includes lupine flour bio-activated by germination, a preparations of dietary fiber as well as a preparation of transglutaminase Revada TG 11. The protein components of the secondary raw materials during the processing of milk such as sodium caseinate, and also whey were used to balance the amino acid composition of the food systems. For practical use, the following options for SMSBC introducing into the composition of minced meat emulsions were recommended by the authors: in the form of hydrated biopolymer dispersion at cutting; in the form of a previously heat-treated gel.

transglutaminase, cultivation, fermentation, transgluta-minase activity, meat-plant systems, bioactivated lupine flour, protein-carbohydrate compositions.

1. Kieliszek M., Misiewicz, A. Microbial transglutaminase and its application in the food industry. A review. Folia Microbiol. 2014. no. 59. pp. 241. Available at: https://doi.org/10.1007/s12223–013–0287x

2. Shleikin A.G., Danilov N.P. Evolutionary-biological peculiarities of transglutaminase. Structure, physiological functions, application. Journal of Evolutionary Biochemistry and Physiology. 2011. vol. 47. no 1. pp. 1–14.

3. Shleikin A.G., Zhilinskaya N.T., Barakova N.V., Danilov N.P. et al. Structure properties of stirred yoghurt made with transglutaminase and amaranth // Carpathian Journal of Food Science and Technology. 2016. vol. 8. no. 2. pp. 71–80.

4. Khalid I. I., Elhardallou S. B., Gobouri A.A. Amino Acid Composition and Physicochemical Properties of Bitter Lupine (Lupinustermis) Seed Flour. Orient. J. Chem. 2016. vol. 32(6). Available at: http://www.orientjchem.org/? p=26069.

5. Bhardwaj H. L., Hamama A.A. Cultivar and Growing Location Effects on Fatty Acids and Minerals in White Lupin Sprouts. ISRN Agronomy. 2012. vol. 2012. pp. 5. doi:10.5402/2012/232349.

6. Pryanishnikov V.V. Proteins and dietary fibers in the technology of meat products. Myasnaya industriya [Meat Industry] 2013. no. 5. pp. 36–37. (in Russian)

7. Motina N.V., Nefedova N.V. Express method for determining the activity of transglutaminase. Materialy konferentsii pamyati P.F. D’yachenko [Materials of Conf., Cons. memory of P.F. Dyachenko] Moscow, MGUPB, 2006. pp. 87–89. (in Russian)

8. Mastitsky S.E. Metodicheskoe posobie po ispol’zovaniyu programmy STATISTICA [Methodical manual on the use of the STATISTICA program in the processing of biological research data] Minsk, RUE "Institute of Fisheries", 2009. 76 p. (in Russian)

9. Derkanosova N.M., Zhuravlev A.A., Sorokina I.A. Modelirovanie I optimizatsiya tekhnologicheskikh protsessov [Modeling and optimization of technological processes in food production] Voronezh, VGTU, 2011. 196 p. (in Russian)

10. GOST 50779. 21 -2004 Statisticheskie metody. Pravila opredeleniya I metody rascheta statisticheskikh kharakteristik [Statistical methods. Rules for the determination and methods of calculating statistical characteristics from the sample data. Part 1. Normal distribution] Moscow, IPK Publishing House of Standards, 2004. 35 p. (in Russian)

11. Suleimanov S.M., Shaposhnikov I.T., Avdeev V.V. et al. Metody morfologicheskikh issledovanii [Methods of morphological studies: method. allowance] Voronezh, VGAU, 2012. 103 p. (in Russian)

12. Dimakopoulou-Papazoglou D., Katsanidis Е. Effect of Maltodextrin, Sodium Chloride, and Liquid Smoke on the Mass Transfer Kinetics and Storage Stability of Osmotically Dehydrated Beef Meat. Food and Bioprocess Technology. 2017. vol. 10(4).

13. Camolezi Gaspar A.L., G?es-Favoni S.P. Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review. Food Chemistry. 2015. vol. 171. pp. 315–322.  Available at: https://doi.org/10.1016/J.FOODCHEM.2014.09.019.

14. Evdokimov I.A., Titov S.A., Polyansky K.K., Saiko D.S. Ultrafiltration concentrating of curd whey after electroflotation treatment. Foods and Raw Materials. 2017. vol. 5. no. 1. pp. 131–136.

15. Gorlov I.F., Khramtsov A.G., Titov S.A., Glotova I.A. Нigh tech of controlled pumping into whole muscle meat food. Modern Applied Science. 2015. vol. 9. no. 10. pp. 27–33.