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Rambler's Top100

Storage and processing of farm products №11/2017

URGENT PROBLEM OF SCIENCE DEVELOPMENT IN AGROINDUSTRIAL COMPLEX

Labutina N.V., Babin Yu.V., Korbukova N.A.Information Literacy and Additional Professional Programs - the Solution of Employment of the Population in the Sphere of Small Business

P. 5-9 Key words
additional professional programs; self-employment; small business; employment of the population.

Abstract
In the article the authors consider the problems of self-employment, small business development and information literacy (for example, food processing industry, agriculture). The solution to staffing the high-tech sectors of the food industry is possible only Mr. Abaza of the continuity of generations in science creation of new scientific schools, mastering the best world experience. In this case we are talking about the preparation of professional scientific and technological and managerial elite for a developing innovative economy of Russia. The aim of the work the study and development of methodological support for the formation of profiles of professional competence of the teacher implementing additional professional programs in the field of self-employment, small business development and information literacy.In accordance with the purpose of these tasks may be solved only in close cooperation of higher schools, scientific organizations, industrial science, and also industrial companies and holdings. To solve these problems, proposed an empirical method based on practice and observation, and the method of survey of employers. Small business today is the backbone of the economy, which allows it to adapt to difficult financial conditions. That is why the Russian government pays great attention to development of entrepreneurship. Currently, small and medium enterprises employ almost half of the population employed in the economy. Steadily growing number of entrepreneurs. In almost all cities and regions of Russia there are tips and centers of business support, funds to support small business. Throughout the country opened "one window" through which annually holds thousands of investment projects of small and medium businesses. The study authors recommended the need to strengthen the competence of the self-employed, which is dictated by the increasing level of competition for customers in the market. At the Moscow state University of food production formulated modern scientific and methodological approaches to the design of additional professional programs aimed at preparing students and providing continuing education of the adult population.

References
1. Komkov N. I., Kulakin G. K., Mamontova N. G. [Analysis of the state of small enterprises in the Russian Federation and the conditions for their development]. Problemy prognozirovaniya, 2011, no. 2, pp. 124-139. (In Russ.)
2. Kozyrev A. A. [The standard of development of competition as a tool for solving the economic and social problems of the region]. Ekonomika i upravlenie, 2015, no. 11, pp. 44-49. (In Russ.)
3. Makhmudova M. M. [Modern practice of competitive positioning of a medium­sized business entity on the basis of an analysis of the external and internal environment]. Ekonomika i predprinimatel'stvo, 2015, no. 8­1, pp. 999-1004. (In Russ.)
4. Pyatachenko A. M. [Formation of a competitive environment as a prerequisite for the development of small business]. Strategiya predpriyatiya v kontekste povysheniya ego konkurentosposobnosti, 2016, vol. 1, no. 5, pp. 133-135. (In Russ.)
5. Korbukova N. A. et al. "Green economy" as an approach to ensuring integral security and quality of students nutrition. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 2016, vol. 7, no. 4, pp. 2675-2679.
Authors
Labutina Natalia Vasilievna, Doctor of Technical Science, Professor;
Babin Yuri Vladimirovich, Doctor of Chemical Science, Professor;
Korbukova Nelli Alekseevna, Doctor of Technical Science, Professor;
Moscow State University Food Production
11 Volokolamskoye Shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



THEORETICAL ASPECTS OF FARM PRODUCTS STORAGE AND PROCESSING

Ananskikh V.V., Shleina L.D.About a Possibility of Receiving Maltodextrins from Cornmeal

P. 9-13 Key words
glucose equivalent; starch-containing raw materials; cornmeal; maltodextrin; cooking; dilution; carbohydrate-protein fodder product.

Abstract
Starch is the raw material for production of maltodextrin. The article contains the results on researches of receiving maltodextrins from starch-containing raw materials - cornmeal of a fine grinding in which there can be up to 70?% of starch. There can be 15-25?% of the reducing substances (RS) in cornmeal solution. Process of saccharification of starch in cornmeal suspension to maltodextrins is carried out at two stages. The first stage a dilution of cornmeal starch by a heat treatment (90...95 °C) in the presence of enzyme preparation of a bacterial alfa-amylase followed by the treatment at the higher temperature 105 °C. The second stage is a dextrinization of the diluted suspension at 95 °C within 60-120 min. During the dextrinization long molecules of the diluted starch are breaking to short ones - dextrines. In the point of fracture of molecules of starch water molecules join, there is a hydrolysis, i. e. saccharification process. At the production of maltodextrin from native starch by spraying drying of syrup it is received the powdery product having 99.7?% of carbohydrates and about 0.3?% of ash and soluble protein. The starch yields more than 98?% of maltodextrin. Maltodextrin from cornmeal contains 98.6?% of carbohydrates and about 1.4?% of ash and soluble protein. The cornmeal yields 50-60?% of maltodextrin. When processing cornmeal two products are received: they are maltodextrin and carbohydrate-protein fodder product consisting 40-50?% based on dry solids of the processed raw materials. The developed technology of receiving maltodextrins from cornmeal allows to simplify production, to expand the range of sugary starch products and to provide their import substitution.

References
1. Kazakova N. V., Tvorogova A. A. [Nutritional value - higher, calorie content - lower. Studies of physicochemical and organoleptic parameters of fruit ice cream without sugar]. Morozhenoe i zamorozhennye produkty, 2008, no. 11, pp. 34-35. (In Russ.)
2. Gambus Halina, Gibinski Marek, Gambus Florian [Maltodextrin from oats as a substitute for fat in biscuits]. 3 Ogolnopolska konferencja naukowa "Owies - hodowla, uprawa I wykorzystanie", Krynica, 2005, pp. 29-30.
3. Ananskikh V. V., Shleina L. D. [Maltodextrins from starch­containing raw materials]. Khranenie i pererabotka sel'khoz­syr'ya, 2015, no. 11, pp. 31-34. (In Russ.)
4. Kosmodem'yanskii Yu. V. Protsessy i apparaty pishchevykh proizvodstv [Processes and devices of food production]. Moscow, Kolos Publ., 1997.
Authors
Ananskikh Victor Vladimirovich, Candidate of Technical Sciences;
Shleina Lyubov Danilovna
All-Russian Research Institute of Starch Products - a branch of the Federal Scientific Center for Food Systems named after V. I. Gorbatova,
11 Nekrasov St., Kraskovo, Luberetskiy district, Moscow region, 140051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Podgornova N.M., Petrov S.M., Petryanina T.A.Isomaltulose, an Innovative Low-glycemic Carbohydrate Sweetener

P. 14-20 Key words
safety; glycemic index; disaccharide; isomaltulose; non-cariogenicity; use; physicochemical and consumer properties.

Abstract
Isomaltulose is a disaccharide isomer of sucrose, composed of glucose and fructose, but with a low glycemic index, and noncariogenic due to the fact that it has a more stable link between glucose and fructose compared to sucrose. This results in a slow but complete hydrolysis and absorption in the small intestine. Production technology of isomaltulose described in the paper is carried out using enzyme isomaltulose that conducts isomerization of the bond alfa -1,2 of sucrose into the bond alfa-1,6 of isomaltulose. The paper elaborates and systematizes physico-chemical properties and general characteristics of isomaltulose: solubility, stability during processing and storage, as well as organoleptic and physiological properties. The paper also outlines the main consumer characteristics of isomaltulose. Due to its metabolic features isomaltulose can be used in the "healthy foods" segments, in particular by consumers adhering a low-glycemic diet and in sports nutrition, for example, by consumers practicing athletics and looking for a slower glucose-fructose splitting. Isomaltulose could also be leveraged by the confectionery industry in production of "safe for teeth" goods, given the hypoallegenic effect that isomaltulose has on plaque. The paper evaluates potential market size forisomaltulose as 5 to 10?% of the sucrose market.

References
1. Application for the approval of Isomaltulose. Food Standards Agency. Cargill, October 22, 2003. 66 p.
2. GRAS Notification - Exemption Claim for Isomaltulose (PALATINOSETM). S?DZUCKER. PALATINIT. October 26, 2005. 25 p.
3. Korneeva O. S., Bozhko O. Yu. [The use of isomaltulose synthase Erwini rhapontici in order to transform sucrose into isomaltulose]. Vestnik OGU, 2009, no. 4, pp. 130-134. (In Russ.)
4. Sweeteners and Sugar Alternatives in Food Technology. Edited by Helen Mitchell. Blackwell Publishing Ltd, 2006. 413 p.
5. Shterman S. V., Shterman V. S. [Isomaltulose - a new promising carbohydrate]. Sakhar, 2009, no. 5, pp. 10-11. (In Russ.)
6. Kay O'Donnell, Malcolm W. Kearsleym (Ed.). Sweeteners and Sugar Alternatives in Food Technology 2nd ed. Oxford: John Wiley & Sons, Ltd, 2012 (490 Hal.). Pp. 397-416.
7. Podgornova N.M., Petryanina T. A. [The influence of isomaltulose on the physicochemical properties of caramel]. Konditerskoe proizvodstvo, 2011, no. 6, pp. 19-20. (In Russ.)
8. Podgornova N. M., Petrov S. M., Petryanina T. A. [Complex assessment of the quality of the candy caramel based on isomaltulose]. Tovaroved prodovol'stvennykh tovarov, 2014, no. 4, pp. 11-17. (In Russ.)
9. Podgornova N. M., Petryanina T. A., Petrov S. M., Lukomskaya V. M. Sposob polucheniya ledentsovoi karameli [Method for obtaining candy caramel]. Patent No. 2505068.
10. Podgornova N. M., Petryanina T. A., Roslyakova K. V. [The influence of isomaltulose on the physicochemical properties of fondant masses]. Tovaroved prodovol'stvennykh tovarov, 2011, no. 9, pp. 24-26. (In Russ.)
11. Podgornova N. M., Petryanina T. A. [Study of consumer properties of caramel based on isomaltulose]. Tovaroved prodovol'st­vennykh tovarov, 2011, no. 8, pp. 28-30. (In Russ.)
12. Food and Drug Administration. Department of Health and Human Services, 2015. Food labeling: Health claims; dietary noncariogenic carbohydrate sweeteners and dental caries. Code of Federal Regulations, 21 CFR. Part 101.80. Retrieved 26 August 2015.
13. Lina B. A., Jonker D., Kozianowski G. (2002). Isomaltulose (Palatinose): a review of biological and toxicological studies. Food and Chemical Toxicology, 2002, Oct., 40 (10), pp 1375-1381.
14. European Commission Decision, 25 July 2005. Authorising the placing on the market of isomaltulose as a novel food or novel food ingredient under Regulation (EC). No. 258/97 of the European Parliament and of the Council (2005/581/EC).
15. Petrov S. M., Podgornova N. M. [Sugar or sweeteners]. Sakhar, 2013, no. 12, pp. 16-24. (In Russ.)
Authors
Podgornova Nadezhda Mihailovna, Doctor of Technical Sciences, Professor;
Petrov Sergey Mikhailovich, Doctor of Technical Sciences, Professor
Moscow State University of Technology and Management named after K. G. Razumovsky (First Cossack University),
73 Zemlianoy Val, Moscow, 109004, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Petryanina Tatyana Aleksandrovna, Candidate of Technical Sciences
Moscow State University of Food Production,
11 Volokolamskoe shosse, Moscow, 125080, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Lukin N.D., Puchkova T.S., Pichalo D.M. Ion-exchange Purification of Syrups from Corn Starch

P. 21-25 Key words
ion-exchange cleaning; starch syrup, glucose syrup; efficiency of resins; resins; carbohydrate structure; effect of cleaning.

Abstract
A number of the enterprises of the starch and syrup industry of the Russian Federation apply ion-exchange resins for purification of starch syrup, glucose and glucose and fructose syrups from corn starch. For this purpose used there arehigh acidcation-exchange and low-basic anion-exchange resins of the polystyrene type. The home produced high acidcation exchanger of the KU-2-8 chs brandmeets productionof requirements for the glucose and fructose syrup GFS-42, but low-basic anioniteshave far lower quality than import resins. Russiahas no production of anionites meeting the requirements for purification of sugary starch products. In recent years, somestarch syrup enterprises bought technologies of the foreign companies producing sugar starch products of various carbohydrate structure, including GFS-42 where import ion-exchange resinsare used for purification of syrups. In the All-Russian Research Institute of Starch Products there are made laboratory researches on ion-exchange purification of starch and glucose syrups from corn starch with use of resins of the Pyyurolayt company (USA): high acidcation exchanger of the C150S brand and weak-basic anionites of the PPA-100S and A103S Plus brand. It is shown that when carrying out two-stage ion-exchange purification of starch and glucose syrups from corn starch the high effect of demineralization, removal of colorants and proteins is achieved. Efficiency of resins (a volume of the purified syrup by one volume of resinsbeforeits earn working and going to regeneration) is highat purification of syrups: at the 1 st stage not less than 30 volumes; at the 2 nd one not less than 50 volumes. The carried-out proof tests of the Pyyurolayt company (USA) resins approved their meeting the requirements for purification of starch and glucose syrups and ability tobe usedat the enterprises of the starch syrup industry.

References
1. Materials of the company "Coulthor" (Finland). Moscow, 1990.
2. Materials of the company "Rocket Frer". Moscow, 1989.
3. Ladur T. A. Osnovnye napravleniya proizvodstva glyukozno­fruktoznykh siropov v SSSR i za rubezhom [The main directions of production of glucose­fructose syrups in the USSR and abroad]. Moscow, AgroNIITEIPP Publ. Ser. 19, issue 1, 1987. 32 p.
4. Gulyuk N. G., Ladur T. A., Puchkova T. S. Sozdanie ekologicheski bezopasnoi tekhnologii proizvodstva glyukozno­fruktoznogo siropa [Creation of ecologically safe production technology of glucose­fructose syrup]. Moscow, AgroNIITEIPP Publ. Issue 4, 1991. 31 p.
5. Materials of the company Pirolite (USA). Moscow, 2010.
6. Lukin N. D. et al. Tekhnologicheskii kontrol" proizvodstva sakharistykh krakhmaloproduktov (metodicheskoe posobie) [Technological control of production of sugary starch products (methodical manual)]. Moscow, Rossel'khozakademiya Publ., 2007.
Authors
Lukin Nikolai Dmitrievich, Doctor of Technical Sciences;
Puchkova Tatiana Sergeevna, Candidate of Technical Sciences;
Pichalo Daniya Mustafievna
All-Russian Research Institute of Starch Products - a branch of the Federal Scientific Center for Food Systems named after V. I. Gorbatova,
11 Nekrasov St., Kraskovo, Luberetskiy district, Moscow region, 140051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Miroshnik A.S., Gorlov I.F., Stozhenkina M.I.Development of Technology of Functional Chopped Meat Semi-finished Product

P. 26-29 Key words
chopped meat semi-finished products; chickpeas variety "Donskoy"; nutritional supplement "Glimalask"; prescription composition; cardiovascular diseases; functional food products.

Abstract
The article presents materials on problem of technology of create a functional food product, intended for replenishment potassium, iron and magnesium deficiency. Expediency of use of composition of highest category of beef, pork liver, and nutritional supplement "Glimalask" for enrichment of meat products in iron and increase iron digestibility coefficient has been proven. Rationality of inclusion in recipe of semi-finished products of chopped compositions from flour of chickpea sort of chickpea "Donskoy", skimmed milk powder and parsley root, as well as replacement of the third part of salt potassium chloride with potassium chloride has been proven. This decision in preparation of minced meat can enrich semi-finished meat product with potassium and magnesium, as well as improve its organoleptic qualities. The recipe of meat chopped semi-finished products of the therapeutic and prophylactic appointment "Mafichi" has been developed. An organoleptic evaluation of the meat products received was carried out. Expediency of using the ingredients in indicated quantities was confirmed. Parameters characterizing amino acid composition of the protein and nutritional value of the prepared semi-finished chopped stuffs were calculated. Calculations revealed a high degree of balance of the composition of essential amino acids in the protein of meat products "Mafichi", as well as possibility of using their ability to replenish deficiency of potassium, magnesium and iron in human body.

References
1. Sychev M. [Overview of the Russian market of meat semi­finished products]. Mir morozhenogo i bystrozamorozhennykh produktov, 2014, no. 5, pp. 35-36. (In Russ.)
2. Ziad A., Tilman B. Magnesium and cardiovascular complications of chronic kidney disease. Nature Reviews Nephrology, 2015, no. 11, pp. 432-442.
3. Vishnevskii A., Andreev E., Timonin S. [Death rate from diseases of the circulatory system and life expectancy in Russia]. Demograficheskoe obozrenie, 2016, no. 1, pp. 6-34. (In Russ.)
4. Shilov A. M., Knyazeva L. V. [Potassium and magnesium deficiency as a risk factor for cardiovascular diseases]. RMZh, 2013, no. 5, pp. 278-281. (In Russ.)
5. Gorlov I. F. et al. [Improvement of consumer properties of meat products due to biologically active substances]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 5, pp. 32-33. (In Russ.)
6. Gorlov I. F. [Modern aspects of creation of meat products of general and therapeutic and prophylactic purpose]. Myasnaya industriya, 1997, no. 8, pp. 5-6. (In Russ.)
7. GOST 9969-91. Meat products. General conditions for organoleptic evaluation. Enter. 01.01.1993. Moscow, Standartinform, 2010. 46 p. (In Russ.)
8. Tunieva E. K., Dederer I. [The study of the effect of sodium, potassium and calcium salts on the stability of proteins by differential scanning calorimetry]. Teoriya i praktika pererabotki myasa, 2016, no. 1, pp. 19-24. (In Russ.)
9. Gorlov I. F. Biologicheskaya tsennost' osnovnykh pishchevykh produktov zhivotnogo i rastitel'nogo proiskhozhdeniya [Biological value of the main food products of animal and vegetable origin]. Volgograd, Peremena Publ., 2000. 264 p.
10. Gorlov I. F. [New in the production of food of increased biological value]. Khranenie i pererabotka sel'khozsyr'ya, 2005, no. 3, pp. 57-58. (In Russ.)
Authors
Miroshnik Alexey Sergeevich, Graduate Student;
Gorlov Ivan Fedorovich, Academician of RAS, Doctor of Agricultural Sciences, Professor;
Stozhenkina Marina Ivanovna, Doctor of Biological Sciences, Professor
Povolzhsky Research Institute of Production and Processing of Meat and Dairy Products,
6 Marshal Rokossovsky st., Volgograd, 400131, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



RESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTS

Isayev V.A., Simonenko S.V., Prokhorovich E.A.PUFA w-3 in Correction of Disturbances at the Diabetes Mellitus of the II TYPE

P. 30-33 Key words
atherosclerosis; bioregulator; diabetum; dislipidemiya; insulin resistance; normalization; Eykonol.

Abstract
For prevention and correction of body homeostasis disorders, fish and seafood are traditionally used, thanks to the abundance of useful substances in them. For people suffering from diabetes, continuous attention is required not only by the doctor, but also by the patient. Traditional pharmacological correction is carried out with the help of antiplatelet agents, hypolipidemic and vascular agents. However, in recent years, the most widely used medicines containing natural polyunsaturated fatty acids omega-3, which can be used as a means of prevention and correction of atherosclerosis in type II diabetes. One of such agents is the biologically active dietary supplement Eikonol®, produced from hydrobionts and having a balanced combination of fat-soluble vitamins with polyunsaturated eicosapentaenoic and docosahexaenoic fatty acids -3, which have a significant effect on lipid metabolism, platelet hemostasis, capable of causing vasodilation, improve insulin sensitivity. The effect of PUFA omega-3 (Eikonol®) for the correction of dyslipidemia in patients with type II diabetes mellitus was studied. There were 30 patients under observation, of them 21 women and 9 men aged 50-70 years with atherogenic dyslipidemia. Against the backdrop of the use of Eikonol® after 1 month of treatment, there was a significant decrease in the level of immunoreactive insulin on an empty stomach and at the 120th minute of the sample with a nutritional load, an increase in insulin gain from 18.1±0.4 to 26.6±0.3 mcd/In the 60th minute (p < 0,05), the tendency to increase the level of C-peptide to the 60th minute of the test, while on an empty stomach it did not differ from control. Decrease in basal and postprandial levels of immunoreactive insulin simultaneously with a decrease in blood glucose after loading with carbohydrates in the treatment of PUFA omega-3 indicates an increase in the ability to utilize glucose and, indirectly, decrease insulin resistance, improve cerebral circulation.

References
1. Arutyunov G. P. [New directions in the treatment of patients with initially low level of high density lipoproteins]. Klinicheskaya farmakologiya i terapiya, 2000, vol. 9, no. 3, pp. 40-42. (In Russ.)
2. Isaev V. A. Eikonol i ateroskleroz [Eikonal and atherosclerosis]. Moscow, MIR i SOGLASIE Publ., 2008. 350 p.
3. Karabasova M. A. et al. [Influence of the dietary supplement for docanol on coagulation and fibrinolytic blood systems in patients with ischemic heart disease]. Vestnik moskovskogo universiteta. Seriya 16 "Biologiya", 1995, no. 1, pp. 3-7. (In Russ.)
4. Panchenko V. M. [Food additive poseidonol in the treatment of patients with type 2 diabetes mellitus]. Lechashchii vrach, 2000, no. 5-6, pp. 40-42. (In Russ.)
5. Ratnikova L. A. et al. [The relationship between the parameters of hemostasis and the manifestations of the metabolic syndrome in men with mild to moderate hypertension]. Ter. Arkhiv, 2000, vol. 72, no. 9, pp. 13-16. (In Russ.)
6. Shukhov V. S., Lazebnik L. B., Shukhova A. V. et al. [Drug preventive and hyperlipidemic therapy]. In: Klinicheskaya farmakologiya i terapiya, 2000, vol. 9, no. 3, pp. 40-47. (In Russ.)
7. Juhan­VagueI, Thompson S., Jespersen J. ArteriosclerosThromb., 1993, 13, 12, pp. 1865-1873.
8. Marutsuca K., Woodcock­Mitchel1 J., Sacomoto T., Sobel B. E., Fujii S. Coron. Arterj. Dis., 1998, 9, 4, pp. 177-184.
9. Okapsova J., Hrnciarh J. Vnitr. dek. 1997 Jun., 43,6, pp. 373-378.
10. Telejko R., Lonenberg A., Borejszo J., Rinalska J. Pol. Arch. Med. Wewn, 1998 Aug., 100, 2, pp. 133-138.
11. Rosc D. G Drewniak W., Kotsehj M., Graczjkovska­Koczorowska A., Raukus D., Pol. Merkbriusz Lek., 1997 Jan., 2, 7, pp. 24-25.
12. Jugar­Vague J., Allesi M. C., Vague P, Ann. Med., 1996 Aug., 28, 4, pp. 457-462.
13. Wall U., Jern C., Bergbrabt A., Jern S. Hypertension, 1995, 26, pp. 796-800.
Authors
Isayev Vyacheslav Artashesovich, Doctor of Biological Sciences, Professor;
Simonenko Sergey Vladimirovich, Doctor of Technical Sciences
Research Institute of Baby Food - branch FIC Nutrition and Niotechnology,
143500, Moscow region, Istra, ul. Moscow, 48, This email address is being protected from spambots. You need JavaScript enabled to view it.
Prokhorovich Elena Adamovna, Doctor of Medical Sciences, Professor
Medical-Stomatological University named after А. I. Evdokimov,
127473, Moscow, ul. Delegatskaya, 20/1, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ulanova R.V., Kravchenko I.K., Kolpakova V.V., Lukin N.D.New Use of By-products of Alcohol Industry

P. 34-37 Key words
protein supplements; acidifiers; distillers grains; technology of processing; ecology.

Abstract
We have designed a new technology which allowed receiving on the basis of the brewing waste acidulating protein concentrate, intended for use as an acidity regulator; as far as another protein concentrate designed for use as biologically valuable filler. The test samples of the concentrates developed by this method were received on the Yangiyul biochemical plant in Uzbekistan. Organoleptic and chemical characteristics of the concentrates were studied. The both concentrates were looked light yellow or light cream loose powder with a faint yeast smell, pleasant taste, and acidulating protein concentrate had a pronounced acid flavor. Due to the adequate amino acid composition of protein and vitamins availability, the both concentrates were identical and have the high biological value. The glutamic acid was dominated in the protein concentrates, and the most abundant essential amino acids were leucine and tyrosine with phenylalanine. The content of all amino acids was higher than in the scale of FAO/WHO except for methionine with cystine and tryptophan, and the amount of essential amino acids was significantly higher. On the basis of microbiological and hygienic studies, it was established that the new concentrates met the FAO/WHO hygienic standards for safety of raw food materials; medical-toxicological passport and a certificate permitting its use in food production were received. Testing of the new concentrates under industrial conditions was conducted on the confectionery "Urtak", in the production of fondant candies, waffles and marshmallow. It is found that the introduction of concentrates into the confectionery products have improved taste, increased shelf life and nutritional value of experienced products.

References
1. Kaisheva N. Sh., Kaishev A. Sh. Sposob kompleksnogo polucheniya biologicheski aktivnykh veshchestv iz spirtovykh otkhodov [A method for the complex production of biologically active substances from alcohol waste]. Patent RF No. 2 402 242.
2. Ganzhela N. S., Matantsev V. A., Khikhel' V. A. Sposob utilizatsii poslespirtovoi bardy [The method of utilization of the post­alcohol bard]. Patent RF No. 2 435 837.
3. Kuznetsov I. N., Ruchei N. S. [Microbiological processing alcohol bard]. Proizvodstvo spirta i likerovodochnykh izdelii, 2013, no. 3, pp. 7-10. (In Russ.)
4. Kuznetsov I. N., Ruchei N. S. [Complex microbiological processing the post­alcohol bard with obtaining a protein­containing feed­stuff]. Sovremennye problemy nauki i obrazovaniya, 2013, no. 3, p. 27. (In Russ.)
5. Ashirova Yu. A. [Use of post­alcohol bard from Jerusalem artichoke in bread technology]. Khleboprodukty, 2009, no. 10, pp. 46-47. (In Russ.)
6. Osman'yan R. G. [After­alcohol bard of Jerusalem artichoke in the technology of rye ferments (chemical and microbiological composition, nutritional value, impact on the quality of rye bread)]. Pishchevaya i pererabatyvayushchaya promyshlennost'. Referativnyi zhurnal, Moscow, Central Scientific Agricultural Library Publ., 2011, p. 97. (In Russ.)
7. GOST 52610-2006 Food concentrates. Gravimetric method for determining the mass fraction of moisture. Moscow, Standartinform, 2008. (In Russ.)
8. GOST 52416-2005. Concentrates food. Gravimetric method for determining the mass fraction of ash. Moscow, Standartinform, 2007. (In Russ.)
9. Nechaev A. P. et al. Pishchevaya khimiya [Food Chemistry], 6th ed. St. Petersburg, Giord Publ., 2015. 672 p.
10. Compendium of specifications for food chemicals. Provisions of the Federal Act on Food, Medicines and Cosmetics (section 201. 409, 701 GRASP). 3rd ed. FAO / UN, 1981. P. 110.
Authors
Ulanova Ruzalia Vladimirovna, Candidate of Biological Sciences;
Kravchenko Irina Konstantinovna, Candidate of Biological Sciences
Institute of Microbiology named after S. N. Vinogradsky FIC "Fundamentals of Biotechnology",
119071, Moscow, Leninsky Prospect, 33, p. 2, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Kolpakova Valentina Vasilievna, Doctor of Technical Sciences, Professor;
Lukin Nikolai Dmitrievich, Doctor of Technical Sciences
All-Russian Research Institute of Starch Products - a branch of the Federal Scientific Center for Food Systems named after V. I. Gorbatova,
11 Nekrasov st., Kraskovo, Luberetskiy district, Moscow region, 140051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Nikiforova T.A., Vybornova T.V., Коmov V.P., Alekseev K.V.Research Study of Citrate Aynthase Activity of Aspergillus niger - a Citric Acid Producer

P. 38-42 Key words
Aspergillus niger; citric acid; enzyme kinetic performance; fungus mycelium; producer; synthesis; citrate synthase.

Abstract
The formation of citric acid is carried out in the cycle of tricarboxylic acids (CTC), where the most important role in the regulation of its synthesis belongs to citrate synthase. Today, there is no complete understanding of the mechanism of supersynthesis by the microbial cell of citric acid. The development of methods for isolating the key enzyme of the CTC, the study of its role in the rate of reaction and the regulation of the direction of the process are of scientific and practical interest. In the experiments, the industrial citric acid producer VKPM F-171 was used, obtained by directional mutagenesis in combination with UV irradiation. The citric acid product was cultivated in multitron shakers (Switzerland) in a batch process on saccharose-mineral environments. Mycelial fungus was destroyed either by mechanical grinding in liquid nitrogen (? 10 g), or on a ball mill with ice cooling (> 10 g). The main innovations were the introduction into the extraction buffer of agents that inhibit foaming, detergents that improve the biomembrane lysis. With the isolation of citrate synthase, a sonication (no more than 5 minutes) is used to destroy DNA-anglomerates and improve the rheological properties and clarify the solution (by filtration). It has been established that the batch-adsorption method is most effective in isolating citrate synthase from the fungal mycelium. The enzyme in the purified state becomes high-labile. The study of citrate synthase activity in homogenates showed that by the end of the cultivation process, the activity of the enzyme decreases, and the maximum enzyme activity falls on the peak of acidogenesis observed on the third day of cultivation of the producer. The kinetic characteristics of the fungus citrate synthase enzyme were studied in cell-free homogenates at pH 7.5. The Michaelis constant for acetyl-CoA was 29 ?M (at 0.5 mM oxaloacetate, pH 7.5), for oxaloacetate 9 ?M (0.3 mM acetyl-CoA, pH 7.5). These values of Michaelis constants for two substrates of the enzyme are confirmed in the theory of Johansson and Petterson on the sequential mechanism of citrate synthase.

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Authors
Nikiforova Tatiana Alekseevna, Doctor of Technical Sciences, Professor;
Vybornova Tatiana Vladimirovna
All-Russia Scientific Research Institute for Food Additives,
55 Liteyny pr., St. Petersburg, 191014, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Коmov Vadim Petrovich, Doctor of Biological Sciences, Professor;
Alekseev Kamil Vladimirovich, Post-graduate Student
St. Petersburg State Chemical Pharmaceutical Academy,
14 Lit. A Professora Popova str., St. Petersburg, 197022, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



TECHNOLOGICAL PROCESSES, MACHINES AND?EQUIPMENT

Andreev N.R., Kovalyonok V.A., Nosovskay L.P., Adikaeva L.V., Goldstein V.G.The Study of the Process of Air Classification of Pea Flour in a Pilot Plant

P. 43-48 Key words
protein; pea flour; dispenser; classifier; starch; mass fraction; air classification; fraction flour.

Abstract
To conduct research on air classification of pea flour was used that was developed and manufactured in All-Russia Research Institute for Starch Products, the installation, consisting of two-chamber dispenser and a centrifugal classifier. The technology used in the experimental setup, is the process of dispersing flour, which is carried out on grinding machine dismembrator - type disperser, for separation from the starch granules associated components. Grinding machine and cyclone combined pipelines in one setup which allows you to repeatedly perform processing of a portion of the flour. Is fundamentally new solution for thin-layer vortex separation of air and flour mixture in the interscapular channels centrifugal classifier. On the formation of the high-speed field is significantly affected by the design of the device, so the experimental setup was studied the influence of various factors: processing time, the circumferential speeds of the rotor grinding machines (dispenser) and centrifugal classifier, on the following indicators: output "light" (protein) and "heavy" (starch) fractions in percent to the initial mass of flour and mass proportion of starch and protein in each fraction. Based on these results, the maximum mass fraction of protein in the light fraction is achieved at a circumferential speed of the disperser 60 m/s and the classifier 13 m/s with a minimum of time grinding pea flour dispersant (not more than 1 min). These modes allow you to obtain a protein concentrate in the amount of 8.5-9.5?% dry matter pea flour with a mass fraction of protein 60-64?%, starch 5.8 to 11.7?% and the yield of heavy (starch) fraction of 90.5-91.5?% of dry matter pea flour with a mass fraction of starch at 68.5-70.1?% of protein of 16.7-17.1 per cent. Mathematical dependences of the influence of the parameters under study on the mass fraction of protein in the light fraction of flour, the mass fraction of starch in the heavy fraction of the flour, and the yield of each fraction,% to the mass of dry substances of the processed flour, are obtained.

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Authors
Andreev Nikolai Rufeevich, Corresponding Member of RAS, Doctor of Technical Sciences;
Kovalyonok Vladimir Aleksandrovich, Doctor of Technical Sciences, Professor;
Nosovskay Lilia Petrovna;
Adikaeva Larisa Vladimirovna;
Goldstein Vladimir Georgievich, Candidate of Technical Sciences
All-Russian Research Institute of Starch Products - a branch of the Federal Scientific Center for Food Systems named after V. I. Gorbatova,
11 Nekrasov str., Kraskovo, Luberetskiy district, Moscow region, 140051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.