THE NEW METHOD OF DECREASING ANTINUTRIENT IN BEAN CULTURIES

Authors

  • I. F. Gorlov Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production
  • I. А. Semenova Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production
  • А. А. Mosolov Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production
  • А. В. Slozhenkin Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production
  • P. S. Andreev-Chadaev Volga Region Research Institute of Manufacture and Processing of Meat-And-Milk Production
  • A. L. Alekseev Don State Agrarian University

DOI:

https://doi.org/10.30850/vrsn/2018/3/71-73

Keywords:

chickpea, complex food additive, anti-nutrients, urease, trypsin inhibitors, biological value, amino acids

Abstract

At present, in the food ration of the population the level of proteins of animal origin consumption has decreased. The solution to this problem is the use of the vegetable protein of legumes which proteins are similar to amino acid composition of the animal protein. In the legume seeds are formed anti-nutrients during the process of plant development. This study describes a new method for reducing them. The proposed method includes soaking the chickpea grains in the "Glimalask" food supplement solution, which contains organic acids, for four hours at a pH of 5.0-5.5, a temperature of 30 ± 5 ° C. Cotyledons of legumes make up spare proteins are globulins and water-soluble albumins. Water-soluble fractions of chickpea proteins contain inhibitor proteins, which, having a lower molecular weight, are more hydrated in the acids solution. Then, heat treatment in the microwave current field is necessary with subsequent extrusion in the experimentally established regime. Soaking promotes active hydration of enzymatic substances, and under the influence of heat treatment and extrusion, their further inactivation occurs, and biological value increases, as the concentration of essential chickpea protein acids increases. The method effectiveness was determined from the activity of trypsin inhibitors, which decreased by 3.6 times in the sample. In summary, proposed method makes it possible to obtain a product with high nutritional value, practically free of anti-nutrients.

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Published

2021-07-12

Issue

No. 3 (2018): may-June

Section

SCIENTIFIC STUDIES

How to Cite

Gorlov, I. F., Semenova I. А., Mosolov А. А., Slozhenkin А. В., Andreev-Chadaev, P. S., & Alekseev, A. L. (2021). THE NEW METHOD OF DECREASING ANTINUTRIENT IN BEAN CULTURIES. Vestnik of the Russian Agricultural Science, 3, 71-73. https://doi.org/10.30850/vrsn/2018/3/71-73