文章基本信息

标题：Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors
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作者：Sergiy Bochkarev ; Lidiya Krichkovska ; Iryna Petrova 等
期刊名称：Technology Audit and Production Reserves
电子版ISSN：2706-5448
出版年度：2017
卷号：4
期号：3
页码：27-30
DOI：10.15587/2312-8372.2017.108376
语种：English
出版社：PC Technology Center
摘要：The object of research is the biological value of the protein-fat base for athletes, workers of heavy physical labor, military personnel, depending on the conditions of its preliminary processing. A technological audit, the purpose of which was to determine the change in the content of amino acids after enzymatic hydrolysis in samples of the protein-fat base, that had undergone pretreatment by microwave radiation, was conducted. The effectiveness of the protein-fat base pretreatment by microwave radiation was evaluated on the amount of α-amino nitrogen after enzymatic hydrolysis. Based on the analysis of the obtained data, the optimal conditions of the protein-fat base pretreatment were established: 250–350seconds of microwave treatment time and its hydration to the 12–14% of moisture content. Such processing will increase the biological value of the protein-fat base, namely, increase the degree of digestion and digestibility of proteins in the gastrointestinal tract.
关键词：oil seeds;protease inhibitors;ultrahigh-frequency radiation;enzymatic hydrolysis of protein