Особенности биотехнологических способов конверсии соевого сырья в ферментированные продукты

Abstract

Abstract-The preparation of fermented sauces by the conversion of soy raw materials under the action of the A. oryzae RCAM 01134 fungus or endogenous enzymes is described. The technologies differed at the first stage of fermentation: the fungus development lasted for 4 days, and the hydrolysis of soy polymers under the action of a selected enzyme complex continued for 24 h. An algorithm was developed for the process of biocatalytic conversion of soy polymers using enzymes of various mechanisms of action and origin. Soy proteins were hydrolyzed most effectively by a complex enzyme preparation containing proteinases, peptidases, xylanases and α-amylases. It provided the level of formation of amine nitrogen and free amino acids in the enzymatic hydrolysate by 3.6-3.8 times higher than the autolytic conversion. The specific influence of biotechnological methods on the composition of the obtained fermented soy sauces was revealed. Microbial conversion contributed to an increase in the content of essential amino acids in the products (by 1.72 times) and a decrease in the level of carbohydrates (by 1.7 times), while enzymatic hydrolysis was characterized by a higher release of amino acids from the bound state (53.8 %). Key words: soybeans, bioconversion, Aspergillus oryzae, enzymes, proteases, xylanase, α-amylase, fermented sauce, protein, amino acids The work was carried out at the expense of subsidies for the implementation of a state task (topic no. 0529-2019-0066).