CHEMICAL COMPOSITION OF BIOLOGICAL PREPARATIONS OBTAINED BY BIOCONVERSION OF PEA AND CHICKPEA SERUM

Abstract

In this work, we studied the chemical composition of preparations obtained by bioconversion of carotenoid yeast Rhodotorula mucilaginosa of pea and chickpea whey, a secondary product of flour processing into food protein concentrate. In the process of growth, yeast assimilate carbohydrate, nitrogenous components and provided the chemical composition of biological products, allowing them to be attributed to the highest group of fodder yeast. The chemical composition of dry biomass from whey: total protein (Nx6.25) – 58.90–61.29%, fat – 1.20–2.31%, ash elements – 3.53–4.53%, soluble and insoluble fibers – 9.33–10.35% and 22.52–26.04%, respectively. The biological effectiveness of lipids based on the study of the fatty acid composition of lipids: the ratio of saturated:monoenoic:polyenoic fatty acids is characterized by the predominance of unsaturated acids – 17 : 62 : 18 in the pea preparation and 18 : 33 : 45 in the chickpea preparation. The pea preparation contains 2.4 times more ω-6 of linoleic acid, the chickpea preparation contains 2.5 times more oleic acid. The biological effectiveness of lipids was also confirmed by chromatographic analysis of the composition of carotenoid components, which is represented by phytoin, torulene, β-carotene, torularodine and phytoin. There is no phytoin in the chickpea biological product, but β-carotene is present in a larger amount (2.8 times). The biological value of biological products with a yield of 0.50–0.54 g/100 cm3 is confirmed by the amount of essential amino acids and their rate (114–278% for pea and 120–242% for chickpea biological products). For both drugs, there is no toxicity in experiments with the ciliate Tetrahymena pyriformis, in the presence of which its active growth is observed. With a pea preparation, the growth factor is 29.1% higher than with distilled water, with a chickpea preparation it is 18.6% higher. In the body of animals, a biologically complete protein with essential amino acids, lipids and carotenoids in the composition of pea and chickpea preparations will actively participate in the metabolism not only as energy materials, but also as biologically active components in the synthesis of hormones, vitamins and other vital compounds.