Rye is a natural source of albumins and globulins that stimulate immunity

Abstract

This article is a combination of the results of an analytical review of the literature and our own research devoted to the study of the nutritional and biological value of rye grain. It is noted that in the structure of rye grain proteins, albumin and globulins occupy 55%, which is 3 times more than in wheat proteins. They are located in the aleurone layer and in the germ of rye grain, possess unique properties superior to wheat grains. Based on the analysis of scientific research data and statistics on the consumption of rye bread by the population of Russia. It was concluded that rye grain proteins, albumins and globulins, have a close functional relationship with albumins, globulins, human blood proteins. The conducted research confirms the original combination of biological, nutritional and functional properties of rye grain proteins, making them important and irreplaceable food products (including bread) for mass consumption and increasing immunity.