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2018, Vol. 16, Special Issue 2

Selle kollektsiooni püsiv URIhttp://hdl.handle.net/10492/5381

Sirvi

Sirvi 2018, Vol. 16, Special Issue 2 Autor "Barakova, N.V." järgi

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  • Pisipilt
    Kirje
    Effect of impact-activating-disintegration treatment on grain protein fraction of autumn rye
    (2018) Sabirov, А.А.; Barakova, N.V.; Samodelkin, Е.А.
    This paper studies the distribution of rye protein fractions according to their mass and amino acid composition while milling by machines with different work tools. The research was conducted on the autumn rye of harvest year 2017 with kernel moisture con tent of 8%. Cereals were milled in the machine of an impact - activating - disintegrating type DEZI - 15 with three - row and five - row rotors which rotate at 120 s - 1 , and in the laboratory mill with a knife - rotor work tool. The milling grain size was determined by a diffraction - type grain analyser Malvern Mastersizer 2000. The average grain size obtained from three - row disintegrating rotor was 167 μm , from the five - row rotor 158.1 μm , and from the laboratory knife - rotor mill 384 μm , respectively. The free amino aci ds composition in flour samples was investigated using the size exclusion chromatography method (SEC - method). The polypeptide composition of total grain protein has been determined by One - dimensional SDS - acrylamide gel electrophoresis. According to the ele ctropherogram results obtained from all the the content of high - protein fraction of 200 kDa . The glutelin fraction with molecular weight of 116.25 kDa is definitely observed in the sample obtained from the three - row disintegrating rotor. Whereby the lowest glutelin content has been detected in the flour sample obtained from the five - row disintegrating rotor. Fractions with molecular weight of 60 – 75 kDa – globulin fractions – come up frequently in the sample obtained from the three - row disintegrating rotor. Prolamine fractions of 45 – 47 kDa are clearly observed in the flour sample obtained from the laboratory knife - rotor mill. The albumin fraction with molecular weight of 17 – 28 kDa are mostly observed in the samples obtained by three - row and five - row disintegr ating rotors. Few LMW fractions (from 6.5 to 15 kDa ) are found in samples obtained using the impact - activating - disintegrating technique, mostly in the sample milled in the laboratory knife - rotor mill. Based on the data of free amino acid content in sample investigated it can be concluded that the impact - activating - disintegrating techniques does not cause reduction in protein biological value. The albumin rich flour milled in the disintegrator can be used for production of functional food. Due to the low con tent of glutelin protein fraction the flour obtained from the five - row disintegrating rotor offers the greatest promise for production of gluten - free foods.
  • Pisipilt
    Kirje
    The effect of sapropel extracts on microflora and physicochemical parameters of Dried Distillers’ Grain
    (2018) Nsengumuremyi, D.; Barakova, N.V.; Romanov, V.A.; Mityukov, A.S.; Guzeva, A.V.
    This article is devoted to the effect of ultradispersed humate sapropel extracts, obtained from air - dry samples of sapropel, from Seryodka deposit (Pskov region, Russia) by alkaline extraction under the action of ultrasonic radiation, on microbial and phys icochemical parameters of Distillers’ grain (DG) during storage. At the end of the distillation , wet DG was divided and treated with sapropel extract. The untreated sample served as a control. Both (treated and untreated ) were then dried to 10% moisture content . Microbial and physicochemical parameters (moisture content, pH, titrable acidity (TA), acid value (AV) of fats) were assessed before storage of dried DG. A similar experiment was repeated after one week of storage but on microbial load. The microb ial counts ranged from 2.3 × 10 4 CFU g ­1 (untreated) to 1.77 × 10 4 CFU g - 1 (treated) before storage while 2.5 × 10 4 CFU g - 1 to 2.18 × 10 4 CFU g - 1 accounted for after a week of storage. The pH had increased from 4.5 ± 0.1 to 6.1 ± 0.1 before and after treatm ent respectively. TA likewise decreased from 3.2 ± 0.4 to 2.03 ± 0.06%. The results showed that sapropel extracts had effects on microflora and physicochemical parameters of DDG.
  • Pisipilt
    Kirje
    Production and investigations of antioxidant rich beverage: utilizing Monascus purpureus IHEM LY2014 - 0696 and various malts
    (2018) Adadi, P.; Kovaleva, E.G.; Glukhareva, T.V.; Barakova, N.V.
    Antioxidant evokes numerous health benefits to the consumer as well as stabilisation of the beverages flavours. Therefore, this paper provides detailed information on the application of Monascus purpureus IHEM LY2014 - 0696 in combination with vario us malts in brewing antioxidant rich beverage (ARB). Starter culture Angkak was prepared by solid state bioprocessing (SSB). Single infusion method of mashing was used. Physicochemical parameters, volatile compounds, DPPH (2, 2 - diphenyl - 1 - picrylhydrazyl) r adical scavenging activity and fermentability of the wort were evaluated. Distillation procedure based on pycnometry technique was use to quantify the alcohol content (%ABV). Fermentability of the wort was found to be 97.6 ± 0.46% whilst %ABV was equal to 5.42 ± 0.03 . It was observed that ARB showed a strong DPPH radical scavenging activity of 1.00 × 10 – 4 mol × equ (R 2 = 0.91) whereas 3.43 × 10 - 5 mol × equ (R 2 = 0.81) for wort. The strong antioxidant activity (AOA) is thought to be caused by pigments produced by M. purpureus IHEM LY2014 - 0696 and other compounds originated from the malts and hops utilised in brewing ARB. A total of 4 volatile compounds were identified in the present study. Incidence of microbial load ranged from 2.14 ± 0.04 × 10 7 and 0.8 ± 0.1 × 10 5 for M. purpureus IHEM LY2014 - 0696 and bacterial respectively was observed in the ARB. This study contradicts some previous ones, as the ARB brewed did not take the red pigment produced by the M. purpureus . Panellists generally ex pressed their acceptance for the ARB as they assessed it as a new product, moreover, taking account its health benefits.