{"title":"利用替代生物有机原料开发乳蛋白生物制品的生物技术方面","authors":"A. Korotkova, E. A. Sergeenko, V. Khramova","doi":"10.31208/2618-7353-2022-19-49-59","DOIUrl":null,"url":null,"abstract":"Purpose. To study the efficiency of using alternative high-protein bioorganic raw materials in the aspect of forming the protein composition of a curd-based bioproduct. Materials and Methods. Determination of organoleptic, physical and chemical and microbiological parameters was carried out using generally accepted standard methods and techniques: titratable acidity – titrimetrically according to GOST 3624-92, fat mass fraction – acid method according to GOST 5867-90, protein – Kjeldahl method according to GOST R 53951-2010, moisture – thermogravimetrically according to GOST 3626-73. The number of viable lactic acid microorganisms was determined according to GOST 33951-2016 by sowing and culturing on nutrient media with visual counting of grown colonies. Results. Scientifically substantiated the results of the study of the effectiveness of alternative high-protein bioorganic raw materials in the aspect of formation of protein composition of curd-based bioproduct. Organoleptic and physico-chemical parameters confirming high consumer properties of the product have been presented. A favorable influence of vegetable raw materials on the formation of the original consumer properties of the bioproducthas been established. Conclusion. A new milk-protein bioproducthas been developed, produced according to the traditional technology of curd by the method of acid-cheese coagulation followed by mixing the curd-casein base of the product with probiotic acidophilus, albumin whey protein mass preliminary isolated by ultrafiltration of return curd whey, and a suspension of green freshwater algae chlorella as a bioorganic source of protein, iodine and zink.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Biotechnological aspects of the development of milk-protein bio-products using alternative bioorganic raw materials\",\"authors\":\"A. Korotkova, E. A. Sergeenko, V. Khramova\",\"doi\":\"10.31208/2618-7353-2022-19-49-59\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Purpose. To study the efficiency of using alternative high-protein bioorganic raw materials in the aspect of forming the protein composition of a curd-based bioproduct. Materials and Methods. Determination of organoleptic, physical and chemical and microbiological parameters was carried out using generally accepted standard methods and techniques: titratable acidity – titrimetrically according to GOST 3624-92, fat mass fraction – acid method according to GOST 5867-90, protein – Kjeldahl method according to GOST R 53951-2010, moisture – thermogravimetrically according to GOST 3626-73. The number of viable lactic acid microorganisms was determined according to GOST 33951-2016 by sowing and culturing on nutrient media with visual counting of grown colonies. Results. Scientifically substantiated the results of the study of the effectiveness of alternative high-protein bioorganic raw materials in the aspect of formation of protein composition of curd-based bioproduct. Organoleptic and physico-chemical parameters confirming high consumer properties of the product have been presented. A favorable influence of vegetable raw materials on the formation of the original consumer properties of the bioproducthas been established. Conclusion. A new milk-protein bioproducthas been developed, produced according to the traditional technology of curd by the method of acid-cheese coagulation followed by mixing the curd-casein base of the product with probiotic acidophilus, albumin whey protein mass preliminary isolated by ultrafiltration of return curd whey, and a suspension of green freshwater algae chlorella as a bioorganic source of protein, iodine and zink.\",\"PeriodicalId\":7676,\"journal\":{\"name\":\"Agrarian-And-Food Innovations\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-05-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Agrarian-And-Food Innovations\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31208/2618-7353-2022-19-49-59\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Agrarian-And-Food Innovations","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31208/2618-7353-2022-19-49-59","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
目的。研究利用高蛋白生物有机原料制备凝乳生物制品的效率。材料与方法。感官、物理、化学和微生物参数的测定采用普遍接受的标准方法和技术:可滴定酸度-滴定法根据GOST 3624-92,脂肪质量分数-酸法根据GOST 5867-90,蛋白质-凯氏定氮法根据GOST R 53951-2010,水分-热重法根据GOST 3626-73。根据GOST 33951-2016,在营养培养基上播种培养,目测菌落计数,确定乳酸微生物的活菌数。结果。科学地证实了替代高蛋白生物有机原料在凝乳生物制品蛋白质组成形成方面的有效性研究结果。感官和物理化学参数证实了产品的高消费性能。植物原料对生物产品原始消费特性的形成有良好的影响。结论。在传统凝乳工艺的基础上,采用酸-奶酪凝固法,将凝乳酪蛋白基础与益生菌嗜酸菌、经返凝乳清超滤初步分离的白蛋白乳清蛋白团、绿色淡水藻类小球藻悬浮液作为蛋白质、碘和锌的生物有机来源混合,研制出一种新型乳蛋白生物制品。
Biotechnological aspects of the development of milk-protein bio-products using alternative bioorganic raw materials
Purpose. To study the efficiency of using alternative high-protein bioorganic raw materials in the aspect of forming the protein composition of a curd-based bioproduct. Materials and Methods. Determination of organoleptic, physical and chemical and microbiological parameters was carried out using generally accepted standard methods and techniques: titratable acidity – titrimetrically according to GOST 3624-92, fat mass fraction – acid method according to GOST 5867-90, protein – Kjeldahl method according to GOST R 53951-2010, moisture – thermogravimetrically according to GOST 3626-73. The number of viable lactic acid microorganisms was determined according to GOST 33951-2016 by sowing and culturing on nutrient media with visual counting of grown colonies. Results. Scientifically substantiated the results of the study of the effectiveness of alternative high-protein bioorganic raw materials in the aspect of formation of protein composition of curd-based bioproduct. Organoleptic and physico-chemical parameters confirming high consumer properties of the product have been presented. A favorable influence of vegetable raw materials on the formation of the original consumer properties of the bioproducthas been established. Conclusion. A new milk-protein bioproducthas been developed, produced according to the traditional technology of curd by the method of acid-cheese coagulation followed by mixing the curd-casein base of the product with probiotic acidophilus, albumin whey protein mass preliminary isolated by ultrafiltration of return curd whey, and a suspension of green freshwater algae chlorella as a bioorganic source of protein, iodine and zink.