oilseed crops, oilseed cake, deep raw material processing, functional ingredients, regional agricultural production
Abstract
The study examines current development trends in the oilseed sector of the Russian Federation with a focus on the regional dimension. It is shown that oilseed crops occupy approximately 15 million hectares nationwide, while the global production volume exceeds 600 million tons annually. In the structure of Russian oilseed production, sunflower, soybean, and rapeseed play a key role, forming the basis of the domestic vegetable oil market and protein-rich processing products. In the Chelyabinsk region, the total sown area of oilseed crops in 2024 amounted to about 250 thousand hectares. Under the agro-climatic conditions of the Chelyabinsk region, characterized by diverse agro-climatic zones and adaptive farming systems, a stable oilseed crop structure has been formed, including sunflower, oil flax, rapeseed, soybean, and industrial hemp. Considering average yields, the gross harvest of oilseeds ensures the formation of a significant volume of by-product – oilseed cake – whose potential annual output may exceed 170 thousand tons. The
protein content in the cake of major oilseed crops ranges from 30 to 40 %, forming a substantial resource for the production of protein ingredients. A comparative technological characterization of
sunflower, flax, hemp, soybean, and rapeseed cakes is presented. The main processing directions are substantiated, including extraction of protein concentrates (65–70 % protein) and isolates (85–90 %), enzymatic modification, extrusion texturization, and the biorefinery approach. The biochemical mechanisms of protein-polysaccharide interactions underlying the formation of proteinpolysaccharide composites are discussed. It is demonstrated that the development of deep processing technologies for oilseed cake makes it possible to transform it from a by-product of the oil
and fat industry into a source of functional and technological ingredients for food system enrichment and technological problem-solving.
Author Biographies
Irina V. Kalinina, South Ural State University, Chelyabinsk
Doctor of Technical Sciences, Professor, Department of Food Science and Biotechnology
Savely A. Grachev, South Ural State University, Chelyabinsk
Postgraduate Student, Department of Food Science and Biotechnology
Rinat I. Fatkullin, South Ural State University, Chelyabinsk
Candidate of Technical Sciences, Associate Professor, Department of Food Science and Biotechnology
Natalia V. Naumenko, South Ural State University, Chelyabinsk
Doctor of Technical Sciences, Professor, Department of Food Science and Biotechnology
