Розробка підходів до біоконверсії харчових волокон у макусі льону за допомогою целюлолітичних ферментів

The object of the study is the process of enzymatic hydrolysis of dietary fiber in flax meal, aimed at the bioconversion of cellulose into soluble sugars. The work considers the use of cellulolytic enzymes and an antioxidant for the hydrolysis of cellulose in flax meal. This allows to increase the bioavailability of soluble sugars and other nutritional compounds, as well as to preserve polyunsaturated fatty acids (PUFA) of the lipid component of the meal, in particular alpha-linolenic acid (ALA), from oxidative destruction. The rational parameters of the enzymatic hydrolysis process are determined: pH 4.5 and temperature 50 °C, which ensure the maximum yield of soluble sugars (11.4 %) with minimal losses of ALA (9.0 %). The use of an antioxidant – sodium salt of erythorbic acid (E 316) to protect PUFA from oxidative damage during enzymatic hydrolysis is also considered. The most effective concentration of sodium erythorbate was 0.03–0.035 %, which minimizes ALA losses to 1.4 %. The results of the research are important for the development of new technologies for processing flaxseed meal, which will contribute to improving the quality of products and their preservation for a long period. The results obtained are explained by biochemical and chemical interactions between the components of the reaction mixture (enzyme, buffer, antioxidant) and the components of flaxseed meal (dietary fiber, lipid complexes). This leads to an increase in the efficiency of cellulose hydrolysis and the preservation of PUFA from oxidation. The results obtained allow to consider flaxseed meal with hydrolyzed cellulose as a promising product for the food industry and feed production