Biotechnological aspects of obtaining coagulation structures for functional foods

Abstract

The use of components obtained by the methods of biotechnological transformation of soybeans for the production of innovative products of functional and specialized purpose is an urgent task. Of practical interest is the development and use of technologies that allow the use of traditionally sought-after products, taking into account the principles of safety, functionality and environmental friendliness. The article presents reasonable biotechnological approaches to obtaining coagulation structures containing a complex of valuable nutrients. Biotechnological approaches consist in germinating soybean seeds and coagulating protein substances in soy protein-carbohydrate suspension with special coagulants. The experimental data were processed by methods of mathematical statistics and dependences were obtained to determine the conditions for the formation of coagulation structures - the process of coagulum formation lasts for 2-5 minutes, the coagulation temperature is 72-75 °C, the mass fraction of the introduced coagulant is 30-40% of the mass fraction of soy protein carbohydrate suspension. Compliance with these parameters makes it possible to get coagulates with high organoleptic, physico-chemical and rheological characteristics. The use of the obtained coagulates will allow obtaining foods with a high content of protein, essential amino acids, minerals and vitamins with a functional orientation.