Rationale for obtaining protein concentrate of industrial hemp seeds of Cannabis sativa L. of modern selection based on mathematical modeling and its application in food production

A. V. Petrenko, E. S. Tarasov, O. N. Kaminir, E. N. Guba, E. A. Kalinyuk
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Abstract

In recent decades interest in hemp seed concentrates, which are characterized by a valuable amino acid composition and high nutritional value, has increased. Hemp seeds are sources of vegetable protein and essential components for maintaining health due to the rich content of protein compounds, vitamins, and unsaturated fatty acids. So, production of protein concentrates from oilseeds is becoming relevant. Taking this into account, it is relevant to conduct research aimed at developing and improving the technology for obtaining protein products from the seeds of industrial hemp Cannabis Sativa L of modern selection, as well as expanding the possibility of their use as a part of a different range of food products. The seeds of industrial hemp Cannabis Sativa L of modern selection were used as objects of the research. The studies used both generally accepted and special chemical, physicochemical and physical methods for studying the quality of raw materials and finished products. The research was carried out to improve the technology for obtaining protein concentrate from the seeds of industrial hemp Cannabis Sativa L. based on mathematical modeling of the process, which showed the greatest efficiency in extracting protein concentrate using a 20% alcohol solution as an extractant. Analysis of the composition of the resulting protein concentrate showed a predominant content of globulins. At the same time, the composition of globulin fractions, in comparison with albumin, indicates a great potential for the use of globulin in the formulations of functional food products, as well as a component of targeted technological action. In general, the studies have shown the feasibility of using protein concentrates from industrial hemp seeds of Cannabis Sativa L of modern selection in food products as a functional and technological ingredient.
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基于数学建模的现代精选大麻工业大麻籽浓缩蛋白的获取原理及其在食品生产中的应用
近几十年来,人们对具有珍贵氨基酸成分和高营养价值的大麻籽浓缩物的兴趣与日俱增。由于含有丰富的蛋白质化合物、维生素和不饱和脂肪酸,大麻籽是植物蛋白的来源,也是维持健康的重要成分。因此,从油籽中生产浓缩蛋白质正变得越来越重要。有鉴于此,有必要开展研究,旨在开发和改进从现代精选的工业大麻籽中获取蛋白质产品的技术,并扩大其作为不同食品的一部分的可能性。研究对象是现代选育的工业大麻籽。研究使用了公认的和特殊的化学、物理化学和物理方法来研究原材料和成品的质量。研究以数学模型为基础,对从工业大麻籽中提取浓缩蛋白质的技术进行了改进,结果表明,使用 20% 的酒精溶液作为提取剂提取浓缩蛋白质的效率最高。对所得浓缩蛋白成分的分析表明,球蛋白含量占主导地位。同时,与白蛋白相比,球蛋白馏分的成分表明,球蛋白在功能性食品配方中的应用潜力巨大,也是一种有针对性的技术成分。总之,研究表明,在食品中使用现代精选大麻工业大麻籽的蛋白质浓缩物作为功能和技术成分是可行的。
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