USING BIOCATALYSIS FOR FOOD INGREDIENTS PRODUCTION BASED ON VARIOUS TYPES OF GRAIN RAW MATERIALS

The purpose of the work is to develop methods for the effective biotechnological transformation of grain types of raw materials to obtain new food ingredients. The chemical composition of various types of grain raw materials for the main polymers, as well as the quantitative content of phytic acid, was studied. Studies have been carried out on the selection of various enzyme systems for the hydrolysis of grain raw materials, taking into account the use of the enzyme lysate as a functional response in food products. In the course of the work, five different variants of enzymatic treatment were investigated, containing enzymes: proteases, alpha- and glucoamylases, lipases and phytases for the bioconversion of various types of grain. It has been established that the maximum degree of hydrolysis is ensured by the use of a complex that exhibits proteolytic, cellulolytic, phytolytic and lipase hydrolytic abilities. In the process of enzymatic treatment, a maximum increase in low-molecular products of hydrolysis of raw materials was revealed: amino acids – by 20–40 %, reducing substances – by 40–60 % and a decrease in phytic substances – by 20–45 % when exposed to the enzyme system (option 5). The use of this enzyme complex will increase the nutritional and biological value of ingredients, reduce anti-nutritional properties by reducing phytic acid and increasing the availability of trace elements for absorption by the body. Based on the experimental data, a block diagram for obtaining ingredients with improved properties has been developed. The ingredients obtained on the basis of the presented technology can be used in the preparation of food products for functional and preventive purposes.