Abstract
Goal. To develop using mathematical modeling methods several food systems with improved amino acid composition based on wheat flour and oil-containing raw materials, including soybean meal and flax. To determine the biological value of proteins of simulated food systems. Methods. The mass fraction of protein in oilseed meal and wheat flour was determined by the Kjeldahl titrimetric method. Amino acid composition of flax and soybean meal proteins was determined by the method of ion-exchange column chromatography. Indicators of the biological value of oilseed meal and wheat flour were determined by comparing the content of each essential amino acid of their proteins with the content of the same amino acid of the so-called “ideal” reference protein amino acid scale of the FAO/WHO Committee. Modeling of the amino acid composition of meal composition and food systems was performed using mathematical methods. Results. Soybean meal protein, in contrast to wheat flour and flaxseed meal, contains sufficient quantities of all (except for the amount of sulfur-containing methionine and cystine) essential amino acids necessary for full human life. You can compensate for the lack of such essential acids in soybean meals by adding flaxseed meals. To obtain the amino acid composition of the protein, which will be as close as possible to the reference, the ratio of components in the composition of oilseed meal, namely — flaxseed meal: soybean meal = 68:32. It was found that the addition of 10 to 20% of this composition to the flour makes it possible to obtain a food system with an amino acid composition as close as possible to the formula of the protein taken as a standard. Conclusions. It is established that the food system containing 20% of meal composition and 80% of wheat flour has the greatest biological value in comparison with wheat flour. The developed food systems have the consistency of flour, so they can be recommended for use in the technology of flour products with high biological value.
Highlights
Each country has unique traditions and food culture, but bread and bakery products are included in the daily diet of a significant part of the world's population
Taking into account the above, the solution to the problems of modeling balanced amino acid composition of food systems based on wheat flour and oilseed meal, for using in flour products technologies aimed at preserving the health of the nation, remains relevant at the present time
It should be noted that the technological features of wheat flour, according to [3 - 10], make it impossible to increase the content of the oilseed meal composition in food systems to further increase their biological value
Summary
Analysis of the amino acid composition of wheat flour protein (Table 1) indicates a lack of certain amino acids in it, especially lysine (2.10 g / 100g) and sulfur-containing amino acids - methionine + cystine (1.5 g / 100g). 1, lysine is the limited amino acid of flaxseed meal protein (SCORE is 81.64%), the sum of sulfur-containing amino acids (methionine and cystine) is limited for soybean meal protein (SCORE is 79.71%). The problem of modeling the composition of soybean and flaxseed meal with an improved amino acid composition can be solved using the data on the content of these amino acids in the proteins of flaxseed meal, soybean and reference protein (Table 1), according to equation (2), using a system of two equations: CLys 4,49 csf C Met Cys 3,5 csf. Having solved the system of equations (4), we determine the mass fraction of flaxseed and soybean meal proteins in the meal composition with improved amino acid composition, close to the amino acid composition of the reference protein by increasing the content of lysine, methionine + cystine. Amino acid composition and biological value of the protein of the composition of flaxseed and soybean meal
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