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Information × Registration Number 0219U001255, 0118U000178 , R & D reports Title The development of a method for inactivating proteinase-inhibitors in protein-fat for rational nutrition. popup.stage_title Head Belinska Anna, Registration Date 22-01-2019 Organization Ukrainian Research institute oil and fat NAAS popup.description2 The object of the study is the degree of protein digestibility of the protein-fat base from oilseeds, depending on the conditions of its preliminary processing. The subject of the research is the parameters of the technological processing of the protein-fatty base from oil seeds, the amount of ?-amino nitrogen after hydrolysis of the protein-fatty base by the enzyme preparation. The purpose of the work is the substantiation and development of a method for inactivating proteolytic enzymes in a protein-fat basis of increased biological value and increased shelf life can be used in organizing rational nutrition for athletes, heavy physical workers, military personnel and other segments of the population. Research methods. The initial protein content in the protein-fat base was determined using the Kjeldahl method. The initial moisture content of the protein-fat base was corrected with the help of moistening and was determined thermogravimetrically. Pre-processing by microwave radiation was performed with a frequency of 2450 MHz. Dried samples were subjected to enzymatic hydrolysis. The effectiveness of the pretreatment of the protein-fat base by microwave radiation was evaluated by the amount of ?-amino nitrogen after enzymatic hydrolysis, which was determined by the method of formol titration. Mathematical methods were used for experiment planning and data processing using the software packages of Microsoft Office Excel 2003 and Stat Soft Statistica v6.0. The regularities of the influence of the pretreatment time of the protein-fat base by microwave radiation and its initial moisture on the degree of subsequent enzymatic hydrolysis of the protein have been studied. The optimal range of values of the selected factors of preliminary processing for the maximum possible increase in the biological value of the protein-fat base was established. Product Description popup.authors Бєлінська А.П. Бочкарєв С.В. Матвєєва Т.В. Папченко В.Ю. Петік І.П. Федякіна З.П. popup.nrat_date 2020-04-02 Close