Abstract
The main sources of vegetable protein are seeds of legumes and oilseeds, which differ as by total content as by the quality. One of the least expensive and most rapid method of assessing the quality of protein is a chemical method, based on a comparative analysis of its amino acid composition, in particular, essential amino acids (EAA), and "ideal" protein. A widespread indicator of the proximity of the protein to the ideal is the minimum period, which shows how much of it can be used by the body for plastic needs (the main exchange and ensuring of body weight gain). Obviously, the more of this (convertible) protein in the product, the better (but not more than the daily value). One of the methods of obtaining a grain product with an increased convertible protein is blending, i.e. mixing in a certain proportion of different types of protein raw materials. In this case, the content of the converted mixture may be greater than in the components, and the excess less. The article presents a methodology for calculating the proportion of convertible protein in the product, as well as a new approach to the formation of effective mixtures. On the basis of this method, the results of the calculation of such mixtures on the example of a grain product with the use of collapsed white lupine, linseed cake and ginger seeds as components are shown. In all cases, there are rational proportions of the mixture, in which its convertible protein exceeds this figure in the component. The accuracy of the calculations largely depends on the accuracy of the total protein content and EAA.
Highlights
In the process of nutritional chain is lost 60-75 % of the protein in the undigested remnants of food, not recycled in the body amino acids, excreted in the urine in the form of a collapse in the exchange processes and through the skin and skin and hair covers [1]
The accuracy of the calculations largely depends on the accuracy of the total protein content and essential amino acids (EAA)
Large losses of proteins occur due to the cost of their biosynthesis, as animal proteins are significantly different in amino acid composition from plant proteins
Summary
In the process of nutritional (food) chain is lost 60-75 % of the protein in the undigested remnants of food, not recycled in the body amino acids, excreted in the urine in the form of a collapse in the exchange processes (motion, updating the proteins of the tissues, etc.) and through the skin and skin and hair covers [1]. The presence of dietary fiber in the human food product allows to maintain the enzyme, bacterial, immune and other systems of the body. The absence of these components of nutrition violates natural technology processes assimilation food in the gastrointestinal tract, that, in turn, with the passage of time leads to emergence of various pathologies. To justify the daily intake of dietary protein in the United States used its efficiency coefficient – Protein efficiency ratio (PER), determined by the impact of a particular protein on muscle building According to these recommendations, a person should consume proteins with PER better than casein PER, and at lower PER values of the tested protein, its amount should be increased. Net utilization of NPU (net protein utiliseichen) depends on the combination of amino acids in the protein and their digestibility [4]
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