Storage and processing of farm products №1/2013
Summaries
THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING
Kukin M.Yu. Studying of solubility of food additive glucono-delta-lactone
| Tags: glucono-delta-lactone, gluconic acid, solubility. Summaries: Research results on studying of equilibrium concentrations glucono-delta-lactone at dissolution and crystallisation are presented. |
Rozhkova A.M., Zorov I.N., Kondrat’yeva Ye.G., Tsurikova N.V., Nemashkalov V.A., Koshelev A.V., Achil’diev Ye.R., Sinitsyn A.P.Optimization of fermentation medium for the cultivation of high-level recombinant strains of the fungus Penicillium verruculosum
| Tags: enzymatic activities, fermentation, enzymatic preparation. Summaries: Found that the introduction of additives softwood de-resined chopped wood (DHOS) together with the ICC in a 1:1 ratio can increase the production of cellulase enzyme complex. Partial replacement DHOS at MCC to stimulate the biosynthesis of cellulolytic enzymes, which will positively affect the overall dynamics of the production of the enzyme complex filamentous fungus also considerably reduces the process of use of the en-zyme complex secreted by the strain of P. verruculosum B221A. |
PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING
Zelenina L.S., Zyuzina O.V., Strashnov N.M.Modeling methodology qualimetric dairy plant systems
| Tags: qualimetrical modeling, lacto-vegetable pasta, formation of functional properties and nutritional value. Summaries: A developed qualimetric model of evaluation of dairy-plant systems, using a hierarchical method, is presented in the article. The results of designing dairy-plant masses with the new organoleptic properties and functionality are perfomed. |
RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSIBNESS PRODUCTS
Molchanova Ye.N., Suslyanok G.M.Evaluation of the quality and value of food proteins
| Tags: quality proteins, classification of amino acids, coefficient of absorption of protein, rates of consumption of amino acids, nutritional value. Summaries: New data about the consumption of amino acids and proteins as food. Presented modern classification of amino acids, the criteria for classification as a fungible, indispensable and conditionally indispensable. Considered a relatively new method of assessing protein - protein digestion rate, adjusted for amino acid composition. |
Martirosyan V.V., Malkina V.D., Kozlov S.S., Genkina N.K., Sotchenko Ye.F. The main characteristics of starches and extrudates promising hybrids of corn
| Tags: amylose, amylopectin, hydrolysis, gelatinization, starch, swelling, properties, structure, extrusion. Summaries: Studied the properties of native starches extracted from corn and extrudates promising hybrids based on them. Extrusion processing of grains of different corn hybrids modifies the physical and chemical properties of the starches change in the internal structure, which specifies the use of corn extrudates in food production functionality. |
Rodionova N.S., Kuznetsova I.V., L.E.Glagoleva, Zatsepilina N.P.Researching the influence of a moisture in fish-liver minces on the basis of various vegetative raw materials
| Tags: moisture, Hercules, buckwheat, differential thermal analysis, liver, fish, minced fish-liver-vegetable. Summaries: The influence of rolled oats and buckwheat on the state of water in the fish-liver-vegetable mince differential-thermal method, studied the presence of water of varying degrees of connectedness: free, physical, physical-mechanical and physical-chemical, defined ranges of the state of water in its various connection with the material. |
Yevdokimov V.V., Matrosova I.V. Hybridization of the sea urchin genus Strongylocentrotus
| Tags: gametes, hybrids, crushing, the cultivation, metamorphosis, sea urchins, fertilization, embryogenesis. Summaries: Under controlled conditions, obtain a hybrid kind of sea urchins Strongylocentrotus. This study contribute to the taxonomy of sea urchins clarity about the ecological niche occupied by these animals. It is assumed that hybrid urchins may become more effective for the reproduction of the marine farms than the original form. |
Naumkin V.A., Ogannisyan V.G., Tamazyan G.A., Tishin V.B.The impact of methods of aeration on the growth rate of yeast cells in the beer wort fermentation
| Tags: aeration, yeast, oxygen, mathematical model, wort, the Gauss equation. Summaries: Describes the results of the comparative analysis of the impact of different aeration conditions and initial pitching of pure yeast cultures on kinetics of cell development. Equations of a mathematical model of the pro-cess under study were derived based on experimental observations. |
Bessonova O.V., Babich O.O., Borisova G.V., Dragunov I.Ye.Features of the enzymatic hydrolysis of milk protein concentrate endo- and exopeptidase
| Tags: protein, hydrolysis, hydrolyzate, histidine, temperature, enzyme. Summaries: The studies of protein hydrolysates chosen rational parameters of the hydrolysis reaction, to ensure maximum removal of histidine from the polypeptide chain of the protein molecule. The parameters of hydrolysis, which reduce or eliminate the allergenic properties of milk protein. |
Kuz’menkova N.M., Krikunova L.N., Vitol I.S.Especially from the point of com starch ethanol production
| Tags: hydrolysis, starch, corn, ethanol. Summaries: From the standpoint of the alcohol industry of great interest is the process of gelatinization. In this work, experiments to identify the influence of lipid content in samples of com starch, for accessibility to enzymatic hydrolysis by bacterial a - amylase. These studies make it possible to justify the prospect of processing com for alcohol companies. |
CONTROL OVER QUALITY AND SAFETY OF AGRIBUSINESS PRODUCTS
Kal’nitskaya O.I., Karelina Ye.A., Semenov G.V., Babin Yu.V., Tagirov A.M., Mikhailov I.V.Evaluation of the quality and safety of protein hydrolysate as the basis for obtaining extruded products
| Tags: allergenicity, hydrolyzate, immunoglobulin, mink, dogs, functional feather keratin (FFK). Summaries: The article describes the biological properties of the functional feather keratin (FFK), received from fluff-feather raw material. Noted the relevance and the prospects of the use of protein hydrolysates in the creation of functional food. |
DESIGNING AND MODELLING THE NEW GENERATION FOODS
Zhuravleva S.V., Prokopets Zh.G., Tekut’yeva L.A., Mukhortov S.A., Alekseev N.N.Perspectives for the use of sea buckthorn fruit puree for dessert
| Tags: soft ice cream, products of sea buckthorn, forming quality. Summaries: The data on the chemical composition and biological value of different varieties of sea buckthorn fruit, native to Altay region. The technology of production puree-like desserts based on buckthorn, are recipes, physicochemical and microbiological quality of the developed products. |
Golubeva L.V., Dolmatova O.I., Vasilenko L.I., Smol'skiy G.M., Igdisamova R.I.The technology of the «Nutty» spread is carried out
| Tags: vegetable oils, spreads, technology. Summaries: The technology of the "Nutty" spread with the functional direction is developed. The fat acid composition and the properties of vegetable-butter spread are examined. |
Shichkina Ye.S., Bolotov V.M.Effect of enzyme preparations on yield dyes in obtaining natural dyes
| Tags: activity, hemicellulase, integrated processing, xantofillcontent dye, enzyme preparation, extraction. Summaries: The possibility of using fruit pomace (black currant) and waste processing vegetables (carrots) after enzymatic treatment of the drug of hemicelluloses activity Visco Star 150 L as a raw material for the production of natural dyes. Raw materials for the carotenoid was found to increase the regularity of coloring substances in the extract with increasing dosage of the enzyme for anthocyanins raw pattern worn reversed. |
USING SECONDARY RESOURCES AND NEW TYPES OF RAW MATERIALS
Zueva N.V., Agafonov G.V.Complex technology of liquid phase of distillery stillage
| Tags: сeramic membranes, distillery bard, ultrafiltration mount, utilization. Summaries: The paper presents a comprehensive non-waste technology of membrane separation of ethanol from the li-quid phase at the distillery stillage concentrate and permeate. A block diagram and hardware-flow diagram for ethanol and ultrafiltration separation of the liquid phase distillery stillage. |
Petrova L.D., Bogdanov V.D.Structural mince composition from deep sea fishes
| Tags: deep sea fish, minced structured composition, functional and technological properties. Summaries: Technologies of structural mince composition from deep sea fishes have been developed and studied their functional-technological properties. Employment of soya in composition with mince systems addition from deep sea fishes improves their functional-technological properties and affords to produce high products. |
Sidyakin M.E., Krikunova L.N.Ethanol technology from returnable waste products of breadmaking (Part 2: Fermentation wort)
| Tags: return waste, ethanol production, white bread, fermentation, distillers yeast, dry distillers yeast. Summaries: The article contains the research of fermentation of saccharinefiedmash from breadmaking returnable waste products with the use of usual and dry distillers yeast. The influence of various factors (yeast strain, pH value, yeast application rate, dosage of saccharifying enzyme and dosage of proteolytic enzyme) on fermentation process was considered. |