N.R. Andreev, V.G. Goldstein, L.P. Nosovskaya, L.V. Adikaeva, V.A. Degtyarev
All-Russian Research Institute of Starch Products, branch of the Gorbatov Federal Science Center of Food Systems, Russian Academy of Sciences, ul. Nekrasova, 11, pos. Kraskovo, Lyuberetskii r-n, Moskovskaya obl., 140051, Russian Federation
Abstract. Deep processing of grain can be considered a promising direction in the Russian agro-industrial sector. Its intensive development is due to several factors. The first factor is dependence on similar imported products with high added value. The second factor is the possibility of entering international markets with the proper level of production development and meeting the domestic demand for these products. The third factor is stimulating domestic demand for grain and expanding the channels for its use. The fourth factor is the intensification of livestock development by increasing the nutritional value of diets using amino acids, availability of reserves for expanding the raw material base for grain production in the form of unused arable land. The fifth factor is the surplus of grain products in some Russian regions. Maltodextrins, modified starches, glucose-fructose syrups with different mass fractions of glucose, crystalline glucose for the food and pharmaceutical industries, glucose syrup for further processing into feed amino acids and vitamin preparations or green chemicals are in demand in the Russian market. The development of technologies for deep processing of grain provides for modern methods of separating its structure by physicochemical and biotechnological exposure for the subsequent transformation and enrichment of end products with high consumer value. New technologies for modifying the structure and functional properties of gluten open up opportunities for competition with soybean and milk proteins in the food industry. In recent years, food manufacturers have been paying increased attention to pea starch, which is characterized by a slower digestion rate and an increased content of the resistant form of this compound, compared to cereal starch (up to 75% versus 27–35%). The use of modern proteolytic enzymes to break down gluten into peptides and amino acids is a promising direction in the production of easily digestible protein products. The resulting peptides are more soluble than unbroken gluten. Their ability to form foam, as well as to maintain its stability, is applied not only in food production but also in the production of packaging biodegradable foams.
Keywords: deep processing; starch; by-products; biotechnology; grain market.
Author Details: N.R. Andreev, D. Sc. (Tech.), chief research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); V.G. Goldstein, Cand. Sc. (Tech.), head of division; L.P. Nosovskaya, senior research fellow; L.V. Adikaeva, research fellow; V.A. Degtyarev, senior research fellow.
For citation: Andreev NR, Goldstein VG, Nosovskaya LP, at al. [Prospects for the development of deep grain processing] // Dostizheniya nauki i tekhniki APK. 2020; 34(11):98-103. Russian. doi: 10.24411/0235-2451-2020-11115.