ОБОСНОВАНИЕ ИСПОЛЬЗОВАНИЯ БИОМОДИФИЦИРОВАННОЙ СОИ В ПРОИЗВОДСТВЕ ПРОДУКЦИИ НИЗКОГЛИКЕМИЧЕСКОГО ДЕЙСТВИЯ

Abstract

The objective of the study is to substantiate and develop the technology of soybean-mineral concentrate (SMC) and soybean-mineral paste (SMP) based on biomodified soybeans for the use of SMC and SMP in the formulations of low-glycemic products. Objectives: to study the dynamics of accumulation of chelated ions of mineral substances in the process of biomodification of soybeans in a vanadium minera¬lized aqueous medium, to determine the chemical composition of the obtained SMC. The objects of the study are soybean seeds of zoned varieties Oktyabr-70, Lydia, SMC. To determine the chemical composition of the developed SMC, standard methods for studying food products were used, corresponding to the normative and technical documentation valid in the Russian Federation. Determination of mineral substances was carried out by mass spectrometry in inductively coupled argon plasma on an ICP-MS ELAN DRC II device by Perkin Elmer (USA). Construction of mathematical models in the form of second-order regression equations and their analysis were carried out using the Appol program and the Pareto-optimal solution method (KPS program). The paper indicates the features of diabetes mellitus development based on modern research, substantiates the possibility of using chelated vanadium as an ingredient in the production of hypoglycemic food products. A number of literary sources indicating the oxidative and hypoglycemic ability of vanadium compounds are analyzed. The paper presents the results of a study of soybean seed biomodification in a vanadium mineralized aqueous medium and the accumulation of minerals by endoproteinases of germinating soybean seeds. As a result, a two-fold increase in chelated mineral elements is noted: Na1+, Ca2+, K1+, Mg2+, V4+. A technology has been developed for the production of soybean-mineral concentrate (SMC) and soybean-mineral paste (SMP) for the subsequent use of these ingredients in the formulation of low-glycemic products. The chemical composition of the SMC is represent¬ted by proteins 40 %, fats – 20, carbohydrates – 10, water – 6 %.