АМИНОКИСЛОТНЫЙ СОСТАВ РЖАНО-ПШЕНИЧНОГО ХЛЕБА С ИСПОЛЬЗОВАНИЕМ ЧЕРЕМШИ

Abstract

The aim of research is to study the amino acid composition of the protein of rye-wheat bread using ramson. The object of the study is rye-wheat bread with the addition of dried ramson, rye-wheat bread without the addition of ramson was used as a control. Dried leaves and stems of ramson collected in the Dzhidinsky District of the Republic of Buryatia were used. The studies were carried out in the interdepartmental laboratory of the technological faculty of the Buryat State Agricultural Academy. The concentration of 14 amino acids, including 8 essential and 6 replaceable amino acids, was determined by the method of capillary electrophoresis on the Kapel 105 device with the Multichrome 1.5 software for Windows. The protein content was determined according to GOST 10846-91. The biological value of the protein of bread with ramson was determined by the calculated method of the amino acid score of essential amino acids. As a result, electropherograms of amino acids in bread with ramson were obtained in comparison with the control (bread without ramson). The obtained data showed that with the introduction of dried ramson into the composition of rye-wheat bread in the amount of 3 %, the total amino acid content increases by 3.75 %, including by 7.1 % for essential amino acids, and by 2.8 % for replaceable ones. The highest percentage increase was noted for such amino acids as histidine, aspartic acid, glycine, tryptophan and alanine. All amino acids of bread with wild garlic are limiting. The first limiting essential amino acid in the protein of bread with ramson is tryptophan. A comparative analysis of the amino acid composition of the protein of bread with ramson in comparison with the control showed that the amino acid score of the protein of bread with ramson increased. However, the introduction of ramson into the recipe of rye-wheat bread keeps the proteins incomplete.