Peculiarities of enzymatic processing of oilseeds to isolate protein and lipids for use in specialized and baby food products

In this study, the selection of enzyme preparations for the enzymatic hydrolysis of oilseeds was carried out and the effect of technological parameters of enzymatic treatment on the yield of protein and lipid fractions was investigated. The objects of study were ground soybean and sunflower seeds. Standard methods were used to evaluate the physico-chemical parame-ters of raw materials. As a result of the research, enzyme preparations were selected (cellulases of fungal origin from Trichoderma reesei; pectinases of fungal origin Aspergillus niger and Tricoderma longibrachiatu; and proteases of bac-terial origin from Bac. subtilus) and optimal modes of preparation of oilseeds and parameters of enzymatic treatment were established (hydromodule 1:8÷1;9, the enzyme/substrate ratio 0.03÷0.05%; temperature 50–60℃, duration 4–6 hours, active acidity 4.8–6.0, and the degree of grinding of oilseeds 100–180 microns), allowing to achieve the maximum yield of protein and lipid fractions from the studied oilseeds. It is proved that the use of the above-mentioned modes of grinding and enzymatic processing of oilseeds provides a significant increase in the yield of oil and protein.