INVESTIGATION OF THE SYNERGISTIC EFFECT OF CALCIUM LACTATE, PROTEASE AND CELLULASE IN THE TECHNOLOGY OF OBTAINING PROTEIN HYDROLYSATE FROM SUNFLOWER MEAL

Abstract

The Russian Federation has significant volumes of a secondary high–protein sunflower seed processing product, sunflower meal. The purpose of this work is to scientifically substantiate an effective technology for producing high-quality protein hydrolysate from sunflower meal using a combination of calcium lactate, protease and cellulase. It has been shown that com-plex enzymatic hydrolysis is aimed at increasing the yield, functional properties and nutritional value of the hydrolysate due to the synergistic destruction of cell walls and protein matrix, as well as modification of phenolic compounds. It was determined that protease catalyzes the hydrolysis of peptide bonds; calcium lactate prevents the oxidation of polyphenols; the cellulase complex hydrolyzes β-1,4-glycoside bonds in cellulose, which leads to the destruction of cell walls, facilitates the access of water and proteolytic enzymes to proteins enclosed inside cells. A variable techno-logical scheme of enzymatic hydrolysis of sunflower meal is presented. Data on the effect of the degree of hydrolysis on the organoleptic parameters of protein hydrolysates and their sensory pro-files are presented. It was found that with an increase in the degree of hydrolysis from 8.53 % to 12.0 %, there was a decrease in the total yield of the resulting hydrolysate from 28.4 to 22.3 g and an increase in the mass fraction of protein to 68.9 %. The physico-chemical parameters of protein hydrolysates of sunflower meal are presented. The proposed approach makes it possible to over-come the key technological limitations associated with the processing of sunflower meal. Further research should focus on optimizing hydrolysis modes.