Study the possibility of use of extracts of the mushroom Boletus edulis in the production of functional dairy products
https://doi.org/10.20914/2310-1202-2016-2-131-139
Abstract
Fruiting bodies of mushrooms are rich in proteins. The most rich in proteins is Boletus edulis (white mushroom), and total protein contains all the essential amino acids. The low bioavailability of proteins Boletus edulis stimulates the search for ways to improve. One way to improve the bioavailability of nutrients of Boletus edulis is an extraction. This article presents the results of studies of extracts of white mushroom (Boletus edulis), obtained using different methods of processing the chopped dry fruiting body. The effect of physical and biotechnological parameters on the efficiency of the extraction of proteins was studied. The spectral characteristics and protein content of the obtained extracts were determined. It is shown that the ultrasonic extraction activation leads to the most efficient protein extraction(an increase of 9.5%). It is also significantly affected by the duration of extraction. The use of the enzyme preparation in the investigated ratios do not have a positive impact, however, enzymatic treatment in conjunction with ultrasound treatment increased the efficiency of 13.5%, showing the complex diffusion processes in the fruiting bodies of mushrooms. Increasing the length of the extraction, despite the high content of protein in the extract, is impractical because of the risk of bacterial contamination of high-nutritive extract. Increasing the temperature of the process has no significant effect on the protein content, but it reduces the value of the extract, due to the destruction of heat-labile components, which include vitamins and secondary metabolites. The extract application rate for curd product was determined. For the test samples organoleptic characteristics and titratable acidity were determined. The most appropriate dose of the extract in the manufacture of making curd product is 15% by weight of the finished product.
About the Authors
L. I. Aleksandrova
ITMO University
Russian Federation
Russian Federation
master student, chemistry and molecular biology department,
Lomonosova str., 9, Saint-Petersburg, 191002
L. A. Zabodalova
ITMO University
D. t. sc., head of department, applied biotechnology department,
Lomonosova str., 9, Saint-Petersburg, 191002
N. N. Skvortsova
ITMO University
Ph. D., doctoral, chemistry and molecular biology department,
Lomonosova str., 9, Saint-Petersburg, 191002
References
1. Dudka I.A., Vasser S.P. Spravochnik mikologa i gribnika [Mushrooms. Directory mycologist and mushroom picker]. Kiev, Nau-kova dumka, 1987. (in Russian)
2. Skurikhin I.M., Volgarev M.N. Khimicheskii sostav pishchevykh produktov [Chemical composition of food products]. Moscow, Ripol Klassik, 1987. (in Russian)
3. Sostav gribov [The composition of mushrooms]. Available at: http://gribnik.net/other /103-sostav-gribov.html (in Russian)
4. Shirshova T.I. Extraction as a method of isolating biologically active compounds: an overview. Vestnik institute biologii Komi NTs UrO RAN [Bulletin of the Institute of Biology Komi SC UB RAS] 2002, no 57, pp. 41–42. (in Russian)
5. Zakharova L.M., Pushmina I.N., Dyatlov A.V. Study of the chemical composition and content of extractives and polysaccharide in tubers and leaves of stahis. Tekhnika i tekhnologiya pishchevykh proizvodstv [Engineering and technology of food production] 2013, no. 3 (30), pp.76–79. (in Russian)
6. Khmelev V.N. et al. Primineneie ul’trazvuka vysokoi intensivnosti v promyshlennosti [The use of high-intensity ultrasound in the industry] Biisk, 2010. 203 p. (in Russian)
7. Bychkov A.L., Berezin S.S., Lomovskii A.I. Sposob izvlecheniya biologicheski aktivnykh veshchestv iz biomassy odnokletochnoi vodorosli roda Chlorella [The method of extraction of biologically active substances from the biomass of unicellular alga genus chlorella] Patent RF, no. 2460771, 2011 (in Russian)
8. Zabodalova L.A., Domoroshchenkova M.L., Demyanenko T.F., Kuznetsova L.M. The use of the complex of hydrolytic enzymes in the preparation of lupine protein concentrate. Nauchnyi zhurnal NIU ITMO [Scientific Journal ITMO. Processes and devices of food manufactures] 2013, no. 1 (17), pp. 56. (in Russian)
9. Al’khamova G.K. Prospects of development of the market of curd products with functional properties. Sovremennye problem nauki i obrazovaniya [Modern problems of science and education] 2011, no. 5, p. 60. (in Russian)
10. Shilov O.A., Shilov A.I. New curd product with high nutritional and biological value.Vestnik Orlovsokogo gosudarstvennogo agrarnogo universiteta [Proceedings of Orel State Agrarian University] 2012, no. 1. (in Russian)
11. Pavlov J.P., Parfenov T., Grechkina U. Alternative sources of raw materials in the production of curd products. Vestnik TGEU [Proceedings of TSUE] 2006, no. 3, pp. 72. (in Russian)
12. Ivanova T.N. New types of cheese pudding with enhanced nutritional value. Molochnaya promyshlennost’[Dairy Industry] 2011, no. 10, pp. 57. (in Russian)
13. Rebezov M.B. Environment offers enriched dairy products on the example of Chelyabinsk Molochnaya promyshlennost’ [Dairy Industry] 2011, no. 8, pp. 38–39. (in Russian)
14. Soloviev M.S., Zabodalova L.A. Curd rheological performance of the product based on dry components. Izvestiya SPbGUNiPT [Proceedings of the SaintPetersburg State University of Refrigeration and Food Technologies] 2008, no. 4, pp. 31–33. (in Russian)
15. Solov’ev M.S., Zabodalova L.A. Unconventional grain raw materials in the production of curd product. Sovremennye naukoemkie tekhnologii [Modern high technologies] 2009, no. 10, pp. 78–79. (in Russian)
16. Kondratiev A.V., Glotova I.A., Zaburunov S.S. Designing recipes combined curd products using canola protein isolate. Sovremennye naukoemkie tekhnologii [Modern high technologies] 2010, no. 3, pp. 63. (in Russian)
17. Evstigneeva T.N., Mikhailova A.V., Yakovleva R.V. The influence of the mass fraction of green tea extract on the organoleptic characteristics of the curd product. Nauchnyi zhurnal NIU ITMO [Scientific Journal ITMO. Processes and devices of food manufactures] 2014, no. 4, pp. 69–75. (in Russian)
18. A’ltshuler B.U., Rakov S.S., Tkachev G.A. Methodological aspects of laboratory determination of low concentrations of protein in biological fluids (experience in the application of mathematical analysis). Voprosy meditsinskoi khimii [Problems of medical chemistry] 2001, vol. 47, no. 4, pp. 426–438 (in Russian)
19. Tsarahova E.N., Kasyanov D.G., Odinets N.A. Intensification of technological processes using ultrasound. Izvestiya vuzov. Pishchevaya tekhnologiya [Proceedings of the universities. Food technology] 2010, no. 2–3, pp. 122–123. (in Russian)
Review
For citations:
Aleksandrova L.I., Zabodalova L.A., Skvortsova N.N. Study the possibility of use of extracts of the mushroom Boletus edulis in the production of functional dairy products. Proceedings of the Voronezh State University of Engineering Technologies. 2016;(2):131-139. (In Russ.) https://doi.org/10.20914/2310-1202-2016-2-131-139
Views:
914
Email this article 
Post a Comment 
