The effect of proteolytic enzymes on the amino acid composition of the filtrate and the grain mash obtained from the shock activator disintegrating treated rye
https://doi.org/10.20914/2310-1202-2019-1-99-104
Abstract
About the Authors
A. A. SabirovRussian Federation
graduate student, food biotechnology and engineering department, Lomonosov str., 9, St. Petersburg, 191002, Russia
N. V. Barakova
Cand. Sci. (Engin.), associate professor, food biotechnology and engineering department, Lomonosov str., 9, St. Petersburg, 191002, Russia
E. A. Samodelkin
lead engineer, ,, Shpalernaya str., 49, St. Petersburg, 191015, Russia
References
1. Gutterman Y. Survival strategies of annual desert plants: Adaptations of desert organisms. Berlin; New York, 2002. pp. 1–36.
2. Verbruggen N., Hermans C. Proline Accumulation in Plants: A Review. Amino acids. 2008. vol. 35. pp. 753–759.
3. Szabados L., Savoure A. Proline: a multifunctional amino acid. Trends Plant Sci. 2010. vol. 15. pp. 89–97.
4. Lehmann S., Funck D., Szabados L., Rentsch D. Proline metabolism and transport in plant development. Amino acids. 2010. vol. 39. pp. 949–962.
5. Novoselov A.G., Gulyaeva Yu.N., Malakhov Yu.L., Smirnov A.A. et al. Reo – and hydrodynamics of grain suspensions. Scientific justification of the choice of research method and the development of an experimental stand. Nauchnyy zhurnal NIU ITMO. Seriya: Protsessy i apparaty pishchevykh proizvodstv [Scientific journal NRU ITMO. Series: Processes and equipment for food production]. 2017. no. 2. pp. 40–49. (in Russian).
6. Sobolev O.M., Kondratenko E.P., Vityaz S.N. The influence of the electromagnetic field on the amino acid composition of the biological value of the grain of a new winter crop. Vestnik Altayskogo gosudarstvennogo agrarnogo universiteta [Bulletin of the Altai State Agrarian University]. 2015. no. 11 (133). pp. 58–64. (in Russian).
7. Borodin A.N. Parameters of extrusion technologies of food products based on thermal vacuum effect. Innovatsionnaya tekhnika i tekhnologi [Innovative equipment and technologists]. 2016. no. 2 (7) pp. 61–66. (in Russian).
8. Sabirov A.A., Barakova N.V., Samodelkin E.A. Influence of shock-activator disintegrator processing on the technological parameters of hydrolyzate from rye. Nauchnyy zhurnal NIU ITMO. Seriya: Protsessy i apparaty pishchevykh proizvodstv [Scientific journal NRU ITMO. Series: Processes and equipment for food production]. 2017. no. 3. pp. 43–52. (in Russian).
9. Sabirov A.A., Barakova N.V, Samodelkin E.A. Effect of impact-activating-disintegration treatment on grain protein fraction of autumn rye. Agronomy Research. 2018. vol. 16. no. 2. pp. 1466–1474.
10. Polyakov V.A. Stepanov V.I., Ivanov V.V., Sharikov A.Yu. et al. Thermomechanical and biochemical processes of joint processing of grain raw materials and spirit bards in the technology of producing feed additives. Perspektivnyye biotekhnologicheskiye protsessy v tekhnologiyakh produktov pitaniya i kormov [In the collection: Perspective biotechnological processes in technologies of food and food. VII International scientific and practical symposium]. 2014. pp. 230–236. (in Russian).
Review
For citations:
Sabirov A.A., Barakova N.V., Samodelkin E.A. The effect of proteolytic enzymes on the amino acid composition of the filtrate and the grain mash obtained from the shock activator disintegrating treated rye. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(1):99-104. (In Russ.) https://doi.org/10.20914/2310-1202-2019-1-99-104