I. N. Tret’yakova, S. L. Tikhonov, N. V. Tikhonova
Ural state University of Economics, ul. 8 Marta / Narodnoi Voli, 62/45, Ekaterinburg, 620144, Russian Federation
Abstract. The studies aimed at the development of a formulation and assessment of the quality of a paste with antioxidant properties containing a protein preparation from lupine seeds. The protein preparation was obtained from seeds germinated in a 0.04% solution of sodium selenite in distilled water. We formed two seed lots of 300 pieces: the first lot was the control, it included the seeds germinated without light; the second lot included the seeds irradiated for 8 hours daily with red light with a wavelength of 660 nm and a light flux area of 35 uW/cm2 during germination. The duration of the experiment was 3 days. After 3 days, the selenium content in the seeds from the second lot was (1036±11) ug/kg, which was higher than in the control by 27.6%; antioxidant activity increased to (2.34±0.04) mol-eq./dm3 or by 90.2%. During the manufacture of the protein preparation, we used alpha-amylase and trypsin enzymes; the preparation was sterilized in an autoclave, centrifuged, and dried to a moisture content of 38%. It was not added to the control samples of the paste from the meat of broiler chickens; 14% of its weight was added to the experimental preparation when cutting meat raw materials. The studies were repeated 5 times. The protein content in the developed paste was 19.4 g/100 g, or higher by 33.8% than in the control; the selenium content was 16.7 ug/100 g or 100% more than in the control; antioxidant activity was 3.9 mol-eq./dm3, or 2.8 times higher; the amount of fat was 11.2 g/100 g or less by 7.4%. The content of selenium and flavonoids in the developed paste at a consumption rate of 100 g of product per day provided 15% and 10% of the adult norm, respectively. The shelf life of sterilized vegetable and meat pastes was 18 months at a temperature from 0 C to 20 С and relative humidity not more than 75%.
Keywords: paste; lupine; flavonoids; protein preparation; selenium; enzymatic hydrolysis; antioxidants.
Author Details: I. N. Tret’yakova, post graduate student; S. L. Tikhonov, D. Sc. (Tech.), prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); N. V. Tikhonova, D. Sc. (Tech.), assoc. prof.
For citation: Tret’yakova IN, Tikhonov SL, Tikhonova NV. [Development of a functional paste with the addition of a vegetable protein preparation]. Dostizheniya nauki i tekhniki APK. 2020;34(3):79-82. Russian. doi: 10.24411/0235-2451-2020-10316.