В статье приводятся анализ основных способов глубокой переработки плодово-ягодного жмыха и теоретическое обоснование подбора ферментных препаратов для гидролиза жмыха черноплодной рябины с целью получения ингредиентов, обогащенных биологически активными веществами сырья. Данное сырье обладает исключительно ценным химическим составом, позволяющим создавать новые виды обогащенной пищевой продукции. Известен ряд способов переработки, в том числе экстракция биологически активных веществ различными экстрагентами, фракционирование жмыха на кожицу ягод и семена и их раздельная переработка, ферментативный гидролиз жмыха. В жмыхе рябины черноплодной содержатся клетчатка, гемицеллюлоза, лигнин, белок, сахара, органические кислоты, а также полифенольные соединения, дубильные и пектиновые вещества, витамины, макро- и микроэлементы. На основании анализа химического состава жмыха рябины черноплодной для биокаталитической деструкции необходимо подобрать комплекс ферментов пектолитического, целлюлолитического, липолитического и протеолитического действия, обеспечивающих эффективную биоконверсию полимеров жмыха с целью наиболее полного извлечения биологически ценных компонентов и сохранения вкусоароматических свойств. Мультиэнзимная композиция должна содержать полигалактуроназу, целлюлазу, липазу и протеазу. Для проведения ферментативного гидролиза предполагается использовать следующие ферментные препараты: Пектиназа Г20Х – препарат, обладающий преимущественно эндо- и экзополигалактуроназной способностью, полученный на основе микромицета Aspergillus foetidus; Целловиридин Г20Х – препарат, обладающий целлюлолитической способностью, полученный на основе штамма Trichoderma viride; Нейтраза Г18Х – препарат, обладающий протеолитической способностью на основе штамма Bacillus subtilis; Липаза Г20Х – препарат, обладающий липазной способностью на основе штамма Aspergillus niger. Дозы ферментных препаратов, вносимых в жмых, зависят от комплексности и активности ферментов, а эффективность их применения обуславливается предварительной обработкой сырья, температурой, pH, длительностью гидролиза. Получение пищевых ингредиентов с использованием биокаталитических методов на основе жмыха рябины черноплодной является перспективным направлением решения задач по разработке технологий из доступного и биологически ценного сырья. The article presents an analysis of the main methods of deep processing of fruit and berry cake and a theoretical justification for the selection of enzyme preparations for hydrolysis of black chokeberry cake in order to obtain ingredients enriched with biologically active substances of raw materials. This raw material has an extremely valuable chemical composition that makes it possible to create new types of enriched food products. A number of ways of processing are known, including extraction of biologically active substances with various extractants, fractionation of cake into skin of berries and seeds and their separate processing, enzymatic hydrolysis of cake. Black chokeberry cake contains cellulose, hemicellulose, lignin, protein, sugars, organic acids, as well as polyphenolic compounds, tannins, pectin substances, vitamins, macro- and microelements. On the basis of the analysis of a chemical composition of rowanberry cake for biocatalytic destruction it is necessary to select the complex of enzymes of pectolytic, cellulolytic, lipolytic and proteolytic action providing effective bioconversion of polymers of cake with the purpose of the most complete extraction of biologically valuable components and preservation of taste and aromatic properties. The multi-enzyme composition should contain polygalacturonase, cellulase, lipase and protease. The following enzymatic preparations are supposed to be used for enzymatic hydrolysis: Pectinase G20X, a preparation with predominantly endo- and exopolygalacturonase ability, derived from the micromycete Aspergillus foetidus; Celloviridin G20X – preparation with cellulolytic ability, based on Trichoderma viride strain, Neutraza G18X – preparation with proteolytic ability based on Bacillus subtilis strain, Lipase G20X – preparation with lipase ability based on Aspergillus niger strain. Doses of enzyme preparations introduced into the cake depend on the complexity and activity of the enzymes, and the efficiency of their use is determined by the pretreatment of raw materials, temperature, pH, duration of hydrolysis. Obtaining food ingredients obtained using biocatalytic methods on the basis of rowanberry cakes is a promising direction in solving problems of developing technologies from available and biologically valuable raw materials.

The purpose of the work is to develop methods for the effective biotechnological transformation of grain types of raw materials to obtain new food ingredients. The chemical composition of various types of grain raw materials for the main polymers, as well as the quantitative content of phytic acid, was studied. Studies have been carried out on the selection of various enzyme systems for the hydrolysis of grain raw materials, taking into account the use of the enzyme lysate as a functional response in food products. In the course of the work, five different variants of enzymatic treatment were investigated, containing enzymes: proteases, alpha- and glucoamylases, lipases and phytases for the bioconversion of various types of grain. It has been established that the maximum degree of hydrolysis is ensured by the use of a complex that exhibits proteolytic, cellulolytic, phytolytic and lipase hydrolytic abilities. In the process of enzymatic treatment, a maximum increase in low-molecular products of hydrolysis of raw materials was revealed: amino acids – by 20–40 %, reducing substances – by 40–60 % and a decrease in phytic substances – by 20–45 % when exposed to the enzyme system (option 5). The use of this enzyme complex will increase the nutritional and biological value of ingredients, reduce anti-nutritional properties by reducing phytic acid and increasing the availability of trace elements for absorption by the body. Based on the experimental data, a block diagram for obtaining ingredients with improved properties has been developed. The ingredients obtained on the basis of the presented technology can be used in the preparation of food products for functional and preventive purposes.

The study aimed to investigate the effect of moisture content during the extrusion of a mixture of rice groats and enzymatic hydrolysate of chokeberry press cake on the process parameters as well as the physicochemical, structural-mechanical, and technological characteristics of the resulting product samples. The relevance of the research stems from the need to make technological processes for processing fruit and berry raw materials more environmentally friendly and to improve the efficiency of utilizing secondary raw material resources. Enzymatic hydrolysates of chokeberry press cake were obtained using a complex of enzymes, including pectinase, cellulase, protease, and lipase. The hydrolysate was dried, added to the rice groats at a concentration of 5

The purpose of research is to study the effect of adding yeast biomass hydrolyzate to extruded wheat flour, used as a model base, on the operating parameters of extrusion – temperature and pressure in the extruder chamber, shear moment, which characterizes the energy consumption for the process of processing mixtures, and physicochemical parameters of extruded products. Promising ingredients, sources of protein, essential amino acids and other essential nutrients are yeast biomass and its processed products. A study was conducted on the effect of adding yeast biomass hydrolyzate on the process of extrusion of wallpaper wheat flour and the physicochemical properties of the resulting extrudates. It has been established that extrusion with a fixed productivity of 28 kg/h of mixtures of flour and dried yeast biomass hydrolyzate in an amount of up to 10 % does not significantly affect the extrusion performance parameters; the specific mechanical energy when processing mixtures with yeast biomass hydrolyzate slightly exceeded the specific mechanical energy of flour extrusion. The effect of adding yeast biomass hydrolyzate on the bulk density of extrudates, expansion coefficient, and structural and mechanical properties was insignificant. Analysis of the texture of the samples showed that the addition of yeast biomass hydrolyzate significantly increased the hardness and reduced the number of microfractures in the extrudates obtained by reducing the moisture content and increasing the extruder productivity, which determine the tightening of the extrusion mode. The effect of adding yeast biomass hydrolyzate on the amino acid composition of extrudates was established. It was shown that the content of bound amino acids increased by 14.2 %, free by 412 %. The maximum increase in the content of free amino acids was noted for alanine (18 times), lysine (15.5 times), glutamic acid (13.7 times). For the same acids in a bound state, the increase was 68 %, 49 % and 20.4 %, respectively.

To expand the range of competitive alcoholic beverages with original organoleptic properties, it is promising to study the use of new types of plant raw materials in grain distillate technologies. The purpose of this work was to establish the influence of the characteristics of the composition of grain wort prepared with the joint use of an alternative raw material source — buck- wheat and corn, which is widely used in alcohol production, on the metabolic processes of the yeast Saccharomyces cerevisiae 985-T and alcoholic fermentation. The objects of the study were buckwheat and corn; enzyme preparations — sources of amylases, xylanases, β-glucanases and proteases; samples of grain wort, mash and mash distillates. The prospects of introducing mixed grain media prepared using non-traditional buckwheat raw materials into the technology of original alcoholic bever- ages are substantiated. It was shown that the use of buckwheat as a source of biocomplete protein, essential amino acids and minerals together with corn containing a high level of starch and a low level of non-starch polysaccharides contributed both to an increase in the yield of alcohol and a change in the quantitative content of secondary metabolites in the composition of volatile impurities. It was found that an increase in the concentration of soluble carbohydrates in the wort and a decrease in its viscosity by 15.5–40.3% occurred due to the inclusion of corn in the composition of the grain mixture, and the enrichment of the wort with nitrogen assimilated by yeast by 19.0–41.8% — as a result adding buckwheat. The optimal ratio of corn and buckwheat in the composition of the grain mixture (7:3) was selected, which made it possible to improve the biochemical and technological parameters of grain must, increase the efficiency of the vital processes of yeast and alcoholic fermentation, ensure an increase in the yield of alcohol by 1.8%, reduce the formation of side metabolites, especially higher alcohols, and change their composition in the direction of increasing the proportion of aldehydes and esters, which can have a positive effect on the organoleptic characteristics of the distillate.

Актуальной проблемой бродильных производств является расширение ассортимента отечественной конкурентоспособной алкогольной продукции на основе принципов рационального использования новых видов зернового сырья и современных биотехнологических процессов его переработки, обеспечивающих эффективное импортозамещение. Цель обзора заключалась в анализе и обобщении результатов исследований, посвященных вопросам подбора перспективных зерновых культур, не уступающих традиционно применяемым в производстве спирта, изучению их свойств и биотехнологических особенностей использования в технологиях спиртных напитков. Объектами исследования являлись актуальные данные оригинальных исследовательских и обзорных статей, опубликованных в научных журналах за последние 10 лет. В результате анализа научных статей по данной проблеме установлено, что исследователи выделяют преимущественно 3 вида растительных культур: тритикале, зерновое сорго и гречиху, как наиболее перспективные для применения в производстве продуктов брожения. Показано, что особенности состава нетрадиционных видов сырья требуют разработки особых подходов и биотехнологических методов их переработки. В обзоре обобщены основные принципы подбора комплексных ферментных систем в зависимости от состава в зерне технологически значимых полимеров. На примерах исследованных видов нетрадиционного сырья, различающегося по составу, проиллюстрировано влияние субстратной специфичности ферментов, входящих в подобранный комплекс, на эффективность гидролиза полимеров до растворимых соединений и возможность получения зернового сусла с хорошими реологическими и биохимическими показателями. Выявлены основные факторы, влияющие на степень микробной конверсии нетрадиционных видов сырья в этанол и сопутствующие летучие метаболиты, синтезируемые дрожжами. Показано, что тритикале и сорго перспективно использовать в качестве альтернативного сырья, не уступающего традиционно применяемым в производстве спирта пшенице, кукурузе и ржи и обеспечивающего высокий выход спирта. В то время как использование гречихи оказывает наибольшее влияние на изменение состава метаболитов в зерновых дистиллятах, что позволит получать спиртные напитки, обладающие своеобразными оттенками и тонами в их аромате и вкусе. An urgent problem of fermentation production is the expansion of the range of domestic competitive alcoholic products based on the principles of rational use of new types of grain raw materials and modern biotechnological processes for their processing, ensuring effective import substitution. The purpose of the review was to analyze and summarize the results of studies devoted to the selection of promising grain crops that are not inferior to those traditionally used in the production of alcohol, to study their properties and biotechnological features of use in alcoholic beverage technologies. The objects of the study were current data from original research and review articles published in scientific journals over the past 10 years. As a result of the analysis of scientific articles on this problem, it was found that researchers identify mainly three types of plant crops: triticale, grain sorghum and buckwheat, as the most promising for use in the production of fermentation products. It is shown that the compositional features of non-traditional raw materials require the development of special approaches and biotechnological methods for their processing. The review summarizes the basic principles for selecting complex enzyme systems depending on the composition of technologically significant polymers in the grain. Using examples of the studied types of non-traditional raw materials that differ in composition, the influence of the substrate specificity of the enzymes included in the selected complex on the efficiency of hydrolysis of polymers to soluble compounds and the possibility of obtaining grain wort with good rheological and biochemical characteristics is illustrated. The main factors influencing the degree of microbial conversion of non-traditional raw materials into ethanol and accompanying volatile metabolites synthesized by yeast have been identified. It has been shown that triticale and sorghum are promising for use as alternative raw materials that are not inferior to wheat, corn and rye traditionally used in the production of alcohol, and provide a high yield of alcohol. While the use of buckwheat has the greatest impact on changing the composition of metabolites in grain distillates, which will make it possible to obtain alcoholic beverages with peculiar shades and tones in their aroma and taste.

Currently, the problem of deficiency of macro- and micronutrients in the diet of the population remains relevant. One of the promising areas for solving this problem is the development of methods for the production of domestic food ingredients with the aim of creating food products fortified with microelements on their basis. The biotechnological method for production of such ingredients is considered one of the most relevant. The most widely used microorganism in the food industry is the Saccharomyces cerevisiae yeast. The aim of the research was to study the possibility of baker’s yeast enrichment with microelements: zinc and chromium. The possibility of yeast fortification during batch fermentation on malt wort with the addition of salt solutions — sources of trace elements (zinc sulfate (ZnSO4×5H2O) and chromium (III) chloride (CrCl3×6H2O)) was confirmed. The optimal dosages of the selected trace element salts for fortification were 250 mg Zn/dm3 and 500 µg Cr/dm3. An increase in the crude protein content by 11.6±0.5% was also observed. When using this combination (250 mg Zn/dm3 + 500 µg Cr/dm3), it was possible to reach optimal results in the process of simultaneous enrichment of the object with two microelements. It makes possible to obtain a sample with a concentration of 263.4±13 mg Zn/100 g of yeast (percentage of incorporation was 58.8%) and 308.2±15 µg Cr/100 g of yeast (percentage of incorporation was 34.4%). An increase in the crude protein content by 30±1.5% was also observed. The possibility of including the produced experimental samples in food products was studied. Bread as a mass consumer product was chosen as a model. Experimental bread samples were produced with a complete replacement of yeast without enrichment with yeast fortified with zinc and chromium. Organoleptic evaluation and study of important parameters such as moisture and acidity demonstrated that the experimental samples can be used in the food industry after passing the necessary safety tests. The values of replenishing the norms of physiological needs in microelements when consuming 100 g of the experimental bread samp

Fruit and berry pomaces are promising sources of biologically active compounds: dietary fibers, phenolic compounds, pectins, carotenoids, and natural antioxidants that have preventive and therapeutic effects in metabolic, cardiovascular, gastrointestinal and neurodegenerative diseases. The active inclusion of pomaces as by-products in the food technologies contributes to the transition to more sustainable industrial processes. The study was conducted to investigate the influence of the moisture content of the mixture during the processing of rice with hydrolysate of lingonberry pomace on the operating parameters of extrusion, technological and physicochemical characteristics of the extrudates. Lingonberry pomace hydrolysate was obtained by an enzymatic method using a complex of biocatalysts, including pectinase, cellulase, protease and lipase. The hydrolysate was dried, added in an amount of 5 % to rice and extruded varying the moisture content in the range of 15–21 %. Control samples were rice extrudates obtained with a moisture content of 15 and 21%. An increase in the moisture of the extruded mixture led to a decrease the extrusion temperature from 160 to 152 °C, the torque from 80 to 52 %, the pressure from 4.0 to 2.4 MPa, and the specific mechanical energy from 0.152 to 0.099 kW h/kg. In terms of structural and mechanical properties, an increase in moisture of mixture with hydrolyzed lingonberry pomace leads to a decrease in the quadratic expansion coefficient from 7.3 to 3.5. The bulk density increases from 89.5 to 243.2 g/dm3 , the hardness of the extrudates – from 7.5 to 39.0 N, the average crushing force – from 3.4 to 16.1 N. The frequency of microfractures during puncture and deformation as a characteristic of porosity decreases from 3.5 to 2.0 mm-1 . The dynamic viscosity of suspensions of extrudates with lingonberry pomace hydrolyzate increases significantly with increasing moisture content during extrusion from 2.0 to 4.0 Pa s. The trends in changes in thermomechanical processing modes determined by the amount of water in the system, technological and structuralmechanical properties for the control and experimental mixtures were identical without significant differences. It was established that the maximum content of phenolic compounds of 679. 6 mg/kg corresponds to extrudates with hydrolyzed lingonberry pomace produced at minimum moisture of 15 %, by moisture of 21 % the content of phenolic compounds is only 223.1 mg/kg

The development of a technological scheme for the production of cereal snacks based on the extrusion process with preliminary enzymatic treatment of wheat flour and the use of hydrolysate as a partial replacement for gluten-free raw materials is an urgent task. The use of gluten-free cereal snacks in the diet opens up new possibilities for dietary therapy in patients suffering from various manifestations of food allergy to gluten, making their diet more diverse and meeting their individual needs. The purpose of the research was to clinically evaluate the tolerance of gluten-free cereal snacks in children with PA to gluten. Material and methods. The study included 21 patients (male and female) aged 3 to 17 years with a diagnosed food allergy, including gluten. All children received gluten-free cereal snacks according to their age: children from 3 to 7 years old (n=11) received 50 g (176 kcal) daily, and children aged 8 to 17 years old (n=10) received 100 g (352 kcal) daily for 14 days, in addition to a non-specific hypoallergenic diet excluding highly allergenic foods. On the first day of the study, the patients or one of their parents evaluated the organoleptic properties of the presented product (taste, color, smell) using a 5-point scale (1 - very bad, 5 - excellent), according to a specially designed questionnaire. The assessment of clinical symptoms over time related to skin, gastrointestinal tract, and nervous system was conducted using a second questionnaire, where parents kept a daily «observation log» reflecting the child's well-being and condition, as well as adverse events associated with taking the product. Clinical safety parameters were assessed based on the dynamics of complete blood count and blood immunological parameters (total IgE, specific IgE, and IgG4 antibodies to the studied allergens) at the beginning and end of the consumption period. Results. Daily examinations and patient questionnaires revealed no adverse reactions to the product. No significant differences in body weight were observed at the end of the study (p>0.05). In the results of clinical and immunological blood analysis before and after consuming gluten-free cereal snacks, no significant deviations were observed in the form of an increase in eosinophil count, total IgE, allergen-specific IgE and IgG4 antibodies in peripheral blood. This suggests a favorable clinical safety profile of the proposed product. Conclusion. The study found that consumption of the new product (gluten-free cereal snacks) was well-tolerated by children aged 3 to 17 years with various manifestations of food allergy: no adverse effects of the product or exacerbations of the underlying disease were observed during the 14-day period of gluten-free cereal snack consumption. Therefore, the studied gluten-free cereal snacks can be recommended for children aged 3 to 17 years with various manifestations of gluten FA, in combination with a gluten free diet.

Технологии хлеба на основе заквасок приобретают все большее распространение на хлебопекарных предприятиях страны, поскольку микроорганизмы заквасок существенно влияют на качество продукции. С це- лью улучшения органолептических свойств и пищевой ценности хлебобулочных изделий исследована возмож- ность включения в состав закваски для хлебопечения новых депонированных штаммов молочнокислых бактерий с подтвержденными антимикробными свойствами. Определено влияние различных штаммов на биотехнологиче- ские свойства комплексной закваски, оценены микробные популяции заквасок различных составов. Объектом ис- следования были штаммы молочнокислых бактерий из коллекции ВНИИПБТ – L. plantarum 314/8, L. casei subsp. rhamnosus L-2 и L. helveticus R0052/6 и штаммы пекарных дрожжей S. cerevisiae Y-3168 и S. cerevisiae 726/5. Вы- бранные штаммы молочнокислых бактерий обладают способностью подавлять постороннюю микрофлору, в том числе B. subtilis, а также образовывать летучие кислоты, формирующие запах и вкус готового хлеба. Установлено, что по содержанию белка и подъемной силе закваски, содержащие штамм S. cerevisiae Y-3168, превосходят заква- ски на штамме S. cerevisiae 726/5. Лучшими технологическими свойствами обладала закваска, в составе которой были штаммы S. cerevisiae Y-3168, L. plantarum 314/8 и L. casei subsp. rhamnosus L-2. Ее биомасса содержала 45,5% белка и имела подъемную силу 44 мин. Микробные культуры в составе комплексной закваски хорошо сочетались вследствие симбиотических отношений и отсутствия явления антагонизма. Это способствовало повышению би- отехнологических свойств комбинированной закваски – подъемной силы, скорости роста и содержания протеина. Sourdough-based bread technologies are becoming increasingly widespread in the country’s bakery enterprises, since the microorganisms of sourdough significantly affect the quality of finished products. In order to improve the organoleptic properties and nutritional value of bakery products, the possibility of including new deposited strains of lactic acid bacteria with confirmed antimicrobial properties in the composition of the sourdough for baking was investigated. The influence of various strains on the biotechnological properties of a complex sourdough was determined, microbial populations of sourdoughs of various compositions were evaluated. The objects of the study were strains from the collection of cultures of microorganisms All-Russian Research Institute of Food Biotechnolog L. plantarum 314/8, L. casei subsp. rhamnosus L-2 and L. helveticus R0052/6 and strains of baking yeast S. cerevisiae Y-3168 and S. cerevisiae 726/5. The selected strains of lactic acid bacteria have the ability to suppress extraneous microflora, including B. subtilis, as well as form volatile acids that form the smell and taste of finished bread. It was found that in terms of protein content and lifting power, the sourdoughs containing the S. cerevisiae Y-3168 strain are superior to those of the S. cerevisiae 726/5 strain. The best technological properties were possessed by the sourdough, which included S. cerevisiae Y-3168, L. plantarum 314/8 and L. casei subsp. rhamnosus L-2 strains. Its biomass contained 45,5% protein and had a lifting force of 44 min. Microbial cultures in the complex sourdough were well combined due to symbiotic relationships and the absence of the phenomenon of antagonism. This contributed to an increase in the biotechnological properties of the combined sourdough – lifting force, growth rate and protein content.

Белки молочной сыворотки являются перспективным сырьем для получения ферментативных гидролизатов, широко применяемых в детском, спортивном питании, при создании продуктов профилактического и терапевтического назначения. Учитывая, что основные белки молочной сыворотки – β-лактоглобулин и α-лактальбумин – обладают сильным иммуногенным потенциалом, для использования их в качестве компонентов функционального и специализированного питания требуется проведение глубокого гидролиза, обеспечивающего расщепление основных белковых фракций до низкомолекулярных пептидов и свободных аминокислот. Цель исследований заключалась в определении эффективности отечественных протеолитических ферментных препаратов (ФП): промышленного препарата Протосубтилина и опытных образцов ФП Протолихетерма и Протооризина LAP в процессе гидролиза сывороточных белков. В качестве основного критерия рассматривали полноту гидролиза белков молочной сыворотки, определяемую по исчезновению белковых полос на ПААГ-электрофореграммах. Также определяли содержание в гидролизатах свободных аминокислот. Установлено, что наиболее эффективным при гидролизе белков молочной сыворотки оказался комплексный препарат Протооризин LAP, который в дозировках 0,5 и 1,0 % ФП к массе субстрата обеспечил устранение α-лактоглобулина. Для полного расщепления всех основных аллергенов молочной сыворотки требовалась предварительная термообработка субстрата. Протосубтилин в дозировке 11,6 ед/г субстрата (3,2 %) полностью прогидролизовал β-лактоглобулин и α-лактальбумин в предобработанном концентрате сывороточных белков. Протолихетерм был менее эффективен при гидролизе сывороточных белков по сравнению с Протооризином LAP и Протосубтилином. Максимальный выход аминокислот обеспечило применение Протооризина LAP, ключевым компонентом которого является лейцинаминопептидаза, и составило 15,5 % от массы субстрата или 19,3 % от содержания белка в концентрате сывороточного белка. Варьируя дозировку Протооризина LAP, можно получать гидролизаты с различным содержанием свободных аминокислот, в зависимости от требований к конечному продукту. Проведенные исследования показали возможность использования отечественного промышленного ФП Протосубтилина и опытного образца ФП Протооризина LAP при получении белковых гидролизатов на основе концентрата белков молочной сыворотки. Whey proteins are promising raw materials for the production of enzymatic hydrolysates, widely used in baby food and sports nutrition, in the obtaining of products for prophylactic and therapeutic purposes. The major whey proteins – β-lactoglobulin and α-lactalbumin – have a strong immunogenic potential. So for using them as components of functional and specialized nutrition, extensive hydrolysis is required to ensure the breakdown of the main protein fractions into low molecular weight peptides and free amino acids. The purpose of the research was to determine the effectiveness of the following domestic proteolytic enzyme preparations (EP): the industrial preparation Protosubtilin; experimental samples of EP Protolichetherm and Protooryzin LAP, in the process of hydrolysis of whey proteins. The main indicator was the completeness of whey proteins hydrolysis, evaluated by the disappearance of protein bands on SDS-PAGE electropherograms. The content of free amino acids in the hydrolysates was also determined. It was found that the most effective in the whey proteins hydrolysis was the complex preparation Protooryzin LAP, which in dosages of 0.5 and 1.0 % to the weight of the substrate ensured the elimination of α-lactoglobulin. To completely break down all the main whey allergens, preliminary heat treatment of the substrate was required. Protosubtilin at a dosage of 11.6 units of proteolytic activity/g substrate (3.2 % of EP to the weight of the substrate) completely hydrolyzed β-lactoglobulin and α-lactalbumin in pretreated whey protein concentrate. Protolichetherm was less effective in hydrolyzing whey proteins compared to Protooryzin LAP and Protosubtilin. Protooryzin LAP, containing leucine aminopeptidase as the key component of proteolytic complex, ensured the maximum amino acids yield amounted to 15.5 % of the substrate weight or 19.3 % of the protein content in whey protein concentrate. By varying the dosage of Protooryzin LAP, it is possible to obtain hydrolysates with different free amino acids contents, depending on the requirements for the final product. The conducted studies showed the feasibility of using the domestic industrial EP Protosubtilin and experimental sample of EP Protooryzin LAP in the production of protein hydrolysates from whey protein concentrate.

Black currant (Ribes nigrum L.) is one of the most popular berries in Russia. Its biochemical properties make it part of a healthy diet. This review describes the role of black currant and its by-products in the food industry and defines its nutritional value, i.e., vitamin C, anthocyanins, and dietary fiber. It covered original Russian and English research articles and reviews published in 2015–2023 and indexed in the Russian Research Citation Index or Pubmed databases. The keywords were black currant in Russian and English. Black currant berries are rich in dietary fiber, polyphenolic compounds, anthocyanins, vitamin C, and potassium. They cover human needs for these nutrients. Added to fermented dairy and grain foods at 5–20%, fresh or processed berries fortify them with dietary fiber, vitamin C, and anthocyanins while reducing energy value. As ingredients with color, taste, and aromatic compounds, black currant berries and their secondary products can be introduced into the formulations of various alcoholic beverages. Berry pomace is a technologically functional ingredient with a moisture-retaining ability that increases the antioxidant capacity of the final product. Juice and aqueous extracts of black currant pomace are used as picklers for fish and meat products to increase their microbiological safety and shelf-life. Complex processing of black currant berries is feasible as they are a valuable source of dietary fiber, vitamin C, and anthocyanins. Products of their processing provide a concentrate of dietary fiber with natural antioxidants. However, functional foods as sources of biologically active substances need to follow special criteria for fortified products. Black currant and its by-products are a potential source of valuable biologically active substances. In small quantities, they can expand the range of food products but fail to satisfy human diet with biologically active substances or reduce the overall energy value.

New types of raw materials can be used for obtaining new types of feed additives, such as grain-fruit bard obtained by joint processing of wheat and blackcurrant cake in the ratio of 1:3. When the bard was digested by the consortium of L. plantarum 314/8 and L. casei subsp. rhamnosus L-2 for 24 hours at 370C after centrifugation, biomass with crude protein content of 42.6% was obtained, which can be the basis of a protein feed additive. At the same time it is shown that addition of cottonseed meal in the amount of 5% to grain-fruit bard during fermentation does not lead to an increase in protein content and is inexpedient.

В современных условиях особую актуальность приобретают вопросы совершенствования технологий многоштаммовых заквасок, способных обеспечить качество хлебопекарной продукции и микробиологическую безопасность. Свойства заквасок различны в зависимости от состава ассоциации молочнокислых бактерий и дрожжей. В статье приводятся результаты исследований биологической ценности и основных потребительских свойств пшеничного и ржано-пшеничного хлеба, изготовленного на закваске, содержащей штаммы Saccharomyces cerevisiae Y-3168, Lactiplantibacillus plantarum 314/8 и L. casei subsp. rhamnosus L-2. Биомассу получали на гидролизованной молочной сыворотке с добавлением дрожжевого автолизата и соли аммония. Пробные выпечки хлеба проводили по стандартной рецептуре с использованием пшеничной муки высшего сорта и смеси пшеничной муки и муки ржаной цельнозерновой в соотношении 1:1. Установлено, что биомасса дрожжей и молочнокислых бактерий характеризуется технологическими и физико-химическими показателями не ниже, чем у традиционно используемого штамма S. cerevisiae Y-3168: содержание белка в биомассе 45,5 %, подъемная сила – не более 50 мин. Результаты показывают, что использование биомассы разработанного консорциума хлебопекарных дрожжей и молочнокислых бактерий не снижает органолептических характеристик пшеничного хлеба, а по показателям «форма», «поверхность и «цвет» опытный образец превосходит контроль. Аминокислотный анализ показал перспективность использования смешанной биомассы для повышения биологической ценности пшеничного и ржано-пшеничного хлеба. Внесение биомассы разработанного консорциума в рецептуру хлебобулочного изделия увеличивает содержание белка в хлебе на 3,3 %, общее количество аминокислот – на 55 %, содержание триптофана – более чем в 2 раза, метионина – в 1,5 раза, лейцина – в 2 раза. Показано, что биологическая ценность пшеничного хлеба увеличивается не только при использовании биомассы, но и при использовании 50 % фильтрата культуральной жидкости при замесе теста. Результаты исследований могут быть использованы мини-пекарнями и предприятиями общественного питания при разработке новых рецептур ржано-пшеничных сортов хлеба с повышенной биологической ценностью. In modern conditions, the issues of improving the technology of multistrain sourdough starter capable of ensuring the quality of bakery products and microbiological safety are of particular relevance. The properties of sourdough starters are different depending on the composition of the association of lactic acid bacteria and yeast. The article presents the results of research of biological value and basic consumer properties of wheat and rye-wheat bread made on sourdough containing strains Saccharomyces cerevisiae Y-3168, Lactiplantibacillus plantarum 314/8 and L. casei subsp. rhamnosus L-2. The biomass was prepared on hydrolysed whey with yeast autolysate and ammonium salt. Bread baking tests were carried out according to the standard recipe using wheat flour of the highest grade and a mixture of wheat flour and wholemeal rye flour in the ratio 1:1. It was found that the biomass of yeast and lactic acid bacteria is characterised by technological and physico-chemical parameters not lower than those of the traditionally used strain S. cerevisiae Y-3168: protein content in the biomass is 45.5 %, lifting power – not more than 50 min. The results show that the use of biomass of the developed consortium of baker's yeast and lactic acid bacteria does not reduce organoleptic characteristics of wheat bread, and in terms of «shape», «surface» and «colour» the experimental sample exceeds the control. Amino acid analysis showed the prospect of using mixed biomass to increase the biological value of wheat and rye-wheat bread. Incorporation of the developed consortium biomass into the recipe of bakery product increases the protein content in bread by 3.3 %, the total amount of amino acids – by 55 %, the content of tryptophan – more than 2 times, methionine – 1.5 times, leucine – 2 times. It is shown that biological value of wheat bread increases not only when biomass is used, but also when 50 % of culture liquid filtrate is used during dough kneading. The research results can be used by mini-bakeries and catering enterprises in the development of new recipes of rye-wheat bread varieties with increased biological value.

Биомасса дрожжей в современной биотехнологии является источником белка, сбалансированного по незаменимым аминокислотам, а также витаминов, липидов и других ценных веществ. Высокое содержание и качество белка дрожжевых микроорганизмов, продукция биоактивных пептидов, β-глюканов, микоцинов и других соединений делают дрожжи перспективным источником биологически активных веществ для пищевых целей. В статье приводятся результаты лабораторных экспериментальных исследований возможности сочетанного обогащения микроэлементами цинком и хромом ферментолизата дрожжевой биомассы штамма Saccharomyces cerevisiae Y-501 для получения пищевого ингредиента. Для деструкции клеточной стенки дрожжей проводили ферментолиз инактивированных дрожжей с применением ферментных препаратов 5 ед. ПС и 300 ед. β-ГлС на 1 г дрожжей, выдержанных в течение 12 ч при температуре 35,0±0,5 °С при периодическом перемешивании. В качестве солей – источников катионов микроэлементов использовали сульфат цинка и хлорид хрома. Обогащение проводили в условиях постоянного перемешивания при 200 об/мин. в течение 30 мин. Культуральную жидкость подвергали центрифугированию в течение 10 мин при 6000 об/мин., полученные твёрдую и жидкую фракции анализировали по содержанию сырого протеина по ГОСТ 13496.4, содержание цинка и хрома определяли методом атомно-абсорбционной спектроскопии по ГОСТ Р 56372, содержание аминокислот в ферментолизатах дрожжей определяли на хроматографе AZURA (Германия) с последующим детектированием компонентов спектрофотометрическим детектором при длине волны λ=570 нм. Показано, что в обогащенном микроэлементами ферментолизате дрожжей содержание сырого протеина ниже, чем в исходном ферментолизате, на 9,3 %. При сочетанном обогащении ферментолизата дрожжей цинком и хромом максимальный процент для цинка 97,2 %; для хрома 89,5 %. Концентрации микроэлементов при этом 144,0 мг Zn/100 г ферментолизата и 265,8 мкг Cr/100 г ферментолизата. В обогащенном цинком и хромом ферментолизате дрожжей содержание каждой отдельной аминокислоты незначительно снизилось, что согласуется с данными по содержанию сырого протеина, но при этом соотношение незаменимых аминокислот к заменимым в исследованных образцах не изменилось по отношению к контролю. Разработана принципиальная схема получения сухого пищевого ингредиента на основе обогащенного цинком и хромом ферментолизата хлебопекарных дрожжей Saccharomyces cerevisiae. Данный пищевой ингредиент может являться как компонентом БАД к пище, так и рецептурным компонентом для обогащения пищевой продукции, предназначенной для восполнения микроэлементной недостаточности. The yeast biomass in modern biotechnology is a source of protein balanced in essential amino acids, as well as vitamins, lipids and other valuable substances. High content and quality of yeast microorganisms protein, production of bioactive peptides, β-glucans, mycocins and other compounds make yeast a promising source of biologically active substances for food purposes. The article presents the results of laboratory experimental studies of the possibility of combined enrichment of trace elements zinc and chromium in fermentolysate of yeast biomass of Saccharomyces cerevisiae Y-501 strain to obtain a food ingredient. For yeast cell wall degradation, fermentolysis of inactivated yeast was carried out using enzyme preparations of 5 units of PS and 300 units of PS. PS and 300 units of β-Glc) per 1 g of yeast, kept for 12 h at 35.0±0.5 °C with periodic stirring. Zinc sulfate and chromium chloride were used as salts – sources of trace element cations. Enrichment was carried out under conditions of constant stirring at 200 rpm for 30 min. The culture liquid was centrifuged for 10 min at 6000 rpm, the obtained solid and liquid fractions were analysed for crude protein content according to GOST 13496.4, zinc and chromium content was determined by atomic absorption spectroscopy according to GOST R 56372, amino acids content in yeast fermentolysates was determined on AZURA chromatograph (Germany) with subsequent detection of components by spectrophotometric detector at wavelength λ=570 nm. It was shown that in the yeast fermentolysate enriched with microelements the crude protein content was 9.3% lower than in the initial fermentolysate. At combined enrichment of yeast fermentolysate with zinc and chromium the maximum percentage is: for zinc 97.2 %; for chromium 89.5 %. The concentrations of trace elements were: 144.0 mg Zn/100 g fermentolysate and 265.8 µg Cr/100 g fermentolysate. In zinc- and chromium-enriched yeast fermentolysate the content of each separate amino acid slightly decreased, which agrees with the data on crude protein content, but at the same time the ratio of essential amino acids to substituted amino acids in the studied samples did not change in relation to the control. The basic scheme of obtaining a dry food ingredient based on zinc and chromium enriched fermentolysate of Saccharomyces cerevisiae baker's yeast has been developed. This food ingredient can be both a component of dietary supplements and a recipe component for enrichment of food products intended for replenishment of microelement deficiency.

The aim of the study is to use modern microbiological approaches to obtain a new strain of baker's yeast. The objects of the study were strains of baker's yeast from the Laboratory of Baker's Yeast Biotechnology of the Institute of Food Biotechnology. Selection and screening of the yeast strain were carried out by clonal plating of the original strain cells on agar media with glucose-asparagine medium (8 % DM) and with malt wort (12 and 18 % DM). The content of crude protein in the yeast biomass was determined by the Kjeldahl method on an automatic BEGER unit (Slovenia). Biomass accumulation was determined by the gravimetric method after cultivation, separating the solid and liquid fractions by centrifugation. Maltase, zymase and proteolytic activities were determined according to known methods. Ergosterol content – spectrophotometric method based on extraction with ethanol and sulfuric acid with triterpene compounds, at a wavelength of λ = 328 nm. The biomass (solid fraction) was separated from the filtrate by centrifugation in a laboratory centrifuge OPM-16 for 15 min at a rotor speed of 6000 rpm. Comparative studies were conducted to select the most productive strain of baker's yeast in terms of biochemical parameters. Comparative characteristics of yeast strains allowed us to select the most promising one – Saccharomyces cerevisiae Y-581, characterized by the ability to a higher level of protein synthesis, maltase, zymase activities, as well as ergosterol and osmosensitivity indicators. A two-stage selection and screening for the above indicators were carried out with the selected strain. As a result of microbiological approaches relative to the original strain S. cerevisiae Y-581, a population of Saccharomyces cerevisiae 581-GA-21c was isolated, characterized by a higher biosynthetic capacity not only in relation to ergosterol and protein, but also to the synthesis of enzymes, especially proteolytic ones. The isolated strain had a higher permeability of the cell membrane, as evidenced by its osmosensitivity indicators. The new strain also had distinctive features in morphological characteristics. This strain will be used in the field of obtaining enriched ingre¬dients for the development of new types of food products.

В последнее время актуальной проблемой производства конкурентоспособных спиртных напитков является привлечение нетрадиционных видов растительного сырья с целью формирования новых физико-химических, органолептических и функциональных свойств отечественной продукции и обеспечения эффективного импортозамещения. Цель данной работы состояла в систематизации и обобщении результатов исследований, посвященных изучению свойств и состава основных полимеров гречихи, для научного обоснования перспективы ее использования в качестве нетрадиционного субстрата в производстве оригинальных зерновых дистиллятов. Анализ литературных данных и результатов собственных исследований показал, что особенностью состава зерна гречихи является высокое содержание клетчатки, по содержанию основных полимеров гречиха практически не уступает таким традиционным зерновым культурам, как пшеница и рожь, но несколько превосходит зерно ржи по белку. Установлено, что белки гречихи обладают наиболее высокой биологической и питательной ценностью. В них присутствуют все незаменимые аминокислоты, особенно повышен аминокислотный скор по триптофану; по содержанию изолейцина, лизина, метионина и цистеина белок гречихи превосходит белки пшеницы и ржи. Результаты исследований позволяют заключить, что гречиха как источник крахмала – полимера, состоящего из глюкозы, конверсируемой дрожжами в этанол, и биологически ценного белка, содержащего все незаменимые аминокислоты, необходимые для жизнедеятельности дрожжей, а также витаминов и микроэлементов, является перспективным сырьем для получения новых оригинальных зерновых дистиллятов. В то же время отмечено, что остаются неизученными вопросы о методах подготовки сырья для получения сусла, о подборе ферментных систем и штаммов дрожжей, обеспечивающих глубокий гидролиз основных полимеров зерна гречихи, эффективную их конверсию в этанол и другие ароматообразующие метаболиты, что делает актуальными дальнейшие исследования в данном аспекте. Recently, an urgent problem of the production of competitive alcoholic beverages is the attraction of non-traditional types of plant raw materials in order to form new physico-chemical, organoleptic and functional properties of domestic products and ensure effective import substitution. The purpose of this work was to systematize and generalize the results of studies devoted to the study of the properties and composition of the main polymers of buckwheat, to scientifically substantiate the prospects of its use as an unconventional substrate in the production of original grain distillates. Analysis of the literature data and the results of our own research has shown that a feature of the composition of buckwheat grain is a high fiber content, in terms of the content of the main polymers, buckwheat is practically not inferior to such traditional grain crops as wheat and rye, but somewhat superior to rye grain in protein. It has been established that buckwheat proteins have the highest biological and nutritional value. They contain all the essential amino acids, especially the amino acid score for tryptophan is increased; in terms of the content of isoleucine, lysine, methionine and cysteine, buckwheat protein surpasses wheat and rye proteins. The results of the research allow us to conclude that buckwheat as a source of starch – a polymer consisting of glucose converted by yeast into ethanol, and biologically valuable protein containing all the essential amino acids necessary for the vital activity of yeast, as well as vitamins and trace elements, is a promising raw material for obtaining new original grain distillates. At the same time, it was noted that questions about the methods of preparing raw materials for wort production, the selection of enzyme systems and yeast strains that provide deep hydrolysis of the main polymers of buckwheat grain, their effective conversion to ethanol and other aroma-forming metabolites remain unexplored, which makes further research relevant in this aspect.

The demand for protein products is increasing due to the demographic growth of the world’s population. As an alternative to traditional sources of protein, waste from plant raw material processing is becoming increasingly popular. An important place in the global economy is occupied by oilseeds, in particular rapeseed, which production volumes are increasing in the Russian Federation every year. Rapeseed ( Brassicaceae napus ) is of great interest due to its high oil content (39.80–46.00%) and rich fatty acid composition, while cake and meal formed in the process of oil production are characterized by a significant content of crude protein (35.00–45.00%) and crude fiber (8.20–17.50%); however, they are used mainly as a feed additive. Recent studies on the processing of rapeseed waste indicate the value of this raw material as a source of dietary protein, which has a balanced amino acid profile and a high degree of digestibility (up to 85%). To obtain protein, rapeseed processing is envisaged: cleaning, grinding, cold pressing at a temperature of ≤ 40 °C, fat extraction with a solvent. At the next stages, the protein is extracted with 0.1–0.5 M NaCl at pH 5.3–12.0 and a temperature of 5–30 °C for 1 hour. The extracted protein is precipitated at the isoelectric point (pH 4.0) with HCl, separated from the mixture and neutralized. The result is a protein isolate with a protein content of 90.0–98.7%. It is possible to increase the quality and yield of the protein product due to the additional stage of processing the defatted cake with cellulolytic enzyme preparations. In this case, additional studies are required to determine the substrate specificity of commercial cellulase enzyme preparations and the optimal hydrolysis conditions. The parameters of extraction and precipitation of the protein in the case of using the stage of enzymatic lysis should also be specified.

В настоящее время переработка выжимок ягод становится все более актуальным направлением развития пищевой промышленности. Выжимки образуются на предприятиях соковой промышленности и представляют собой ценное вторичное сырье. В работе приведен обзор основных технологий получения выжимок, химический состав выжимок брусники и черноплодной рябины, современные направления переработки выжимок ягод в различные пищевые ингредиенты, содержащие биологически активные вещества и пищевые волокна. Современные технологии переработки ягод, отходом которых является жмых, создаются на основе максимального сохранения ценных компонентов сырья и витаминов путем щадящих режимов и комбинирования технологических параметров. Несмотря на большой интерес к переработке ягодного жмыха, основным недостатком существующих технологий является их упрощенность и недостаточное использование биологического потенциала вторичных сырьевых ресурсов. Часть биологически активных соединений ягод переходит в сок при прессовании, однако заметное их количество присутствует в кожице и спрессованной мякоти. Новые исследования данного вопроса направлены в основном на получение экспериментальных данных о составе биологически активных веществ ягодного жмыха, доступных для извлечения из некоторых видов дикорастущего сырья и продуктов его переработки, а также о высокотехнологичных способах переработки жмыха в функциональные пищевые продукты. Современные технологии позволяют получать из жмыха садовых и дикорастущих ягод пищевые добавки, являющиеся богатым источником фенольных веществ, витаминов и микроэлементов. Хорошо отработаны технологии переработки ягодного жмыха с получением натуральных красителей, концентратов полифенольных соединений, пектина, ароматизаторов, структурообразователей и заменителей муки. Одним из наиболее перспективных считается биокаталитический способ обработки жмыха подобранным комплексом ферментных препаратов, при котором максимально экстрагируются биологически активные вещества и может быть получен пищевой ингредиент для современных пищевых технологий. При этом можно получить сухой жмых ягод как источник пищевых волокон и концентрированный экстракт, содержащий высокое содержание флавоноидов. Полученные пищевые ингредиенты могут использоваться в рецептурах зерновых экструзионных продуктов быстрого приготовления. Планируется продолжить работу по подбору оптимальных технологических параметров биокаталитической обработки жмыха брусники и черноплодной рябины. Nowadays the processing of berry pomace is becoming more and more actual direction of development of food industry. The pomace is formed at the enterprises of juice industry and represents a valuable secondary raw material. The paper gives an overview of the main technologies of berry pomace production, chemical composition of lingonberry pomace and blackberry pomace, modern directions of berry pomace processing into various food ingredients containing biologically active substances and dietary fibres. Modern technologies of berry processing, the waste of which is cake, are created on the basis of maximum preservation of valuable components of raw materials and vitamins by means of gentle modes and combination of technological parameters. Despite the great interest in the processing of berry cake, the main drawback of existing technologies is their simplicity and insufficient use of the biological potential of secondary raw materials. Part of the biologically active compounds of berries pass into the juice during pressing, however, a noticeable amount of them is present in the skin and pressed pulp. New studies of this issue are mainly aimed at obtaining experimental data on the composition of biologically active substances of berry cake, available for extraction from some types of wild-growing raw materials and products of its processing, as well as on high-tech methods of cake processing into functional food products. Modern technologies make it possible to obtain food additives from the cake of garden and wild berries, which are a rich source of phenolic substances, vitamins and trace elements. Technologies of berry cake processing to produce natural colouring agents, concentrates of polyphenolic compounds, pectin, flavouring agents, structuring agents and flour substitutes are well developed. One of the most promising is considered to be the biocatalytic method of cake processing with a selected complex of enzyme preparations, which maximally extracts biologically active substances and can be obtained food ingredient for modern food technologies. It is possible to obtain dry berry cake as a source of dietary fibre and concentrated extract containing high content of flavonoids. The obtained food ingredients can be used in the formulations of grain extrusion products of rapid preparation. It is planned to continue the work on selection of optimal technological parameters of biocatalytic processing of cowberry cake and blackcurrant ash cake.