Protein-carbohydrate Complexes Research Articles

Changes in the biological and nutritional value of pea and bean grains as a result of their bioactivation

The relevance of the study is due to the need to improve the technology for processing peas and beans of domestic selection into plant-based drinks and their use in technologies for alternative products of complex raw materials for healthy, functional and specialized nutrition of various population groups. The purpose of the work is to study the influence of the developed technological modes of bioactivation on the nutritional and biological value, functional and technological properties of the protein-carbohydrate complex of pea and bean grains. The work examines the results of studies of changes occurring in pea grains bred at the Bashkir Research Institute of Agriculture and beans bred at the Omsk State Agrarian University during their bioactivation using the Smart Sprouter "Rosinka" installation, in particular the biochemical composition and inhibitory activity of grain of the studied varieties, a protein complex and amino acid composition, protein digestibility in vitro, functional and technological properties of the protein-carbohydrate complex of grain. The research has been carried out using generally accepted, modern instrumental methods for analyzing the properties of raw materials and finished products. It has been established that the use of the developed technological parameters of bioactivation leads to modification of the functional and technological properties of the structure-forming nutrients of grain, intensive accumulation of all amino acids, with the exception of threonine, make it possible to increase the protein content in pea grain by 15.32 % and beans by 14.96 %, relative to the initial values increase the degree of compliance of pea and bean grain protein with the FAO/WHO reference protein by 4.48 and 17.53 %, reduce the activity of grain protease inhibitors by 19.76 and 26.12 %, increase the digestibility of grain protein by 7.77 and 5.85 %. The research results prove the feasibility of using bioactivated pea and bean grains for the production of alternative products with a complex raw material composition, including plant-based drinks and products in the "dairy alternatives" segment.

From waste to strength: Tailor-made enzyme activation design transformation of denatured soy meal into high-performance all-biomass adhesive

Given the severe protein denaturation and self-aggregation during the high-temperature desolubilization, denatured soy meal (DSM) is limited by its low reactivity, high viscosity, and poor water solubility. Preparing low-cost and high-performance adhesives with DSM as the key feedstock is still challenging. Herein, this study reveals a double-enzyme co-activation method targeting DSM with the glycosidic bonds in protein-carbohydrate complexes and partial amide bonds in protein, increasing the protein dispersion index from 10.2 % to 75.1 % improves the reactivity of DSM. The green crosslinker transglutaminase (TGase) constructs a robust adhesive isopeptide bond network with high water-resistant bonding strength comparable to chemical crosslinkers. The adhesive has demonstrated high dry/wet shear strength (2.56 and 0.93 MPa) for plywood. After molecular recombination by enzyme strategy, the adhesive had the proper viscosity, high reactivity, and strong water resistance. This research showcases a novel perspective on developing a DSM-based adhesive and blazes new avenues for changes in protein structural function and adhesive performance.

Temporal Transcriptomic Profiling Reveals Dynamic Changes in Gene Expression of Giant Freshwater Prawn upon Acute Saline-Alkaline Stresses.

Bicarbonate and sulfate are among two primary ion constituents of saline-alkaline water, with excessive levels potentially causing metabolic disorders in crustaceans, affecting their molting and interrupting development. As an economically important crustacean species, the molecular adaptive mechanism of giant freshwater prawn Macrobrachium rosenbergii in response to the stress of bicarbonate and sulfate remains unexplored. To investigate the mechanism underlying NaHCO3, Na2SO4, and mixed NaHCO3, Na2SO4 stresses, M. rosenbergii larvae were exposed to the above three stress conditions, followed by total RNA extraction and high-throughput sequencing at eight distinct time points (0, 4, 8, 12, 24, 48, 72, and 96h). Subsequent analysis revealed 13, 16, and 13 consistently identified differentially expressed genes (DEGs) across eight time points under three stress conditions. These consistently identified DEGs were significantly involved in the Gene Ontology (GO) terms of chitin-based cuticle development, protein-carbohydrate complex, structural constituent of cuticle, carnitine biosynthetic process, extracellular matrix, and polysaccharide catabolic process, indicating that alkaline stresses might potentially impact the energy metabolism, growth, and molting of M. rosenbergii larvae. Particularly, the transcriptome data revealed that DEGs associated with energy metabolism, immunity, and amino acid metabolism were enriched across multiple time points under three stress conditions. These DEGs are linked to Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways, including glycolysis/glucogenesis, amino sugar and nucleotide sugar metabolism, and lysine degradation. Consistent enrichment findings across the three stress conditions support conclusions above. Together, these insights are instrumental in enhancing our understanding of the molecular mechanisms underlying the alkaline response in M. rosenbergii larvae. Additionally, they offer valuable perspectives on the regulatory mechanisms of freshwater crustaceans amid saline-alkaline water development.

Biosynthesis and biocompatibility evaluation of zinc oxide nanoparticles prepared using Priestia megaterium bacteria

The current study aimed to find an effective, simple, ecological, and nontoxic method for bacterial green synthesis of zinc oxide nanoparticles (ZnONPs) using the bacterial strain Priestia megaterium BASMA 2022 (OP572246). The biosynthesis was confirmed by the change in color of the cell-free supernatant added to the zinc nitrate from yellow to pale brown. The Priestia megaterium zinc oxide nanoparticles (Pm/ZnONPs) were characterized using UV–Vis spectroscopy, high-resolution transmission electron microscopy (HR-TEM), energy-dispersive X-ray spectroscopy (EDX), Fourier transform infrared spectroscopy (FTIR), and zeta potential. The Pm/ZnONPs characterization showed that they have a size ranging between 5.77 and 13.9 nm with a semi-sphere shape that is coated with a protein-carbohydrate complex. An EDX analysis of the Pm/ZnONPs revealed the presence of the shield matrix, which was composed of carbon, nitrogen, oxygen, chlorine, potassium, sodium, aluminum, sulfur, and zinc. The results of the FTIR analysis showed that the reduction and stabilization of the zinc salt solution were caused by the presence of O–H alcohols and phenols, O=C=O stretching of carbon dioxide, N=C=S stretching of isothiocyanate, and N–H bending of amine functional groups. The produced ZnONPs had good stability with a charge of − 16.2 mV, as evidenced by zeta potential analysis. The MTT assay revealed IC50 values of 8.42% and 200%, respectively, for the human A375 skin melanoma and human bone marrow 2M-302 cell lines. These findings revealed that the obtained Pm/ZnONPs have the biocompatibility to be applied in the pharmaceutical and biomedical sectors.

CarbDisMut: database on neutral and disease-causing mutations in human carbohydrate-binding proteins.

Protein-carbohydrate interactions are involved in several cellular and biological functions. Integrating structure and function of carbohydrate-binding proteins with disease-causing mutations help to understand the molecular basis of diseases. Although databases are available for protein-carbohydrate complexes based on structure, binding affinity and function, no specific database for mutations in human carbohydrate-binding proteins is reported in the literature. We have developed a novel database, CarbDisMut, a comprehensive integrated resource for disease-causing mutations with sequence and structural features. It has 1.17 million disease-associated mutations and 38,636 neutral mutations from 7,187 human carbohydrate-binding proteins. The database is freely available at https://web.iitm.ac.in/bioinfo2/carbdismut. The web-site is implemented using HTML, PHP and JavaScript and supports recent versions of all major browsers, such as Firefox, Chrome and Opera.

Moisture binding ratio forms in formulations of minced meat semifinished products modified using protein-carbohydrate composition

Popular products in the consumer market of the Republic of Kazakhstan are meat semi-finished products. At the same time, according to trends in consumer demand, chopped semifinished products retain priority positions. An effective approach to replace part of meat raw materials in the formulations of chopped semi-finished products is the development of functional analogs of meat raw materials and products on its basis using vegetable raw material sources. An important task is to ensure the hydration characteristics of the food system, are not inferior to the basic recipes of meat semi-finished products of traditional composition. The work aims to investigate the influence of protein-carbohydrate composition (PCC) from soya okara, chickpea flour, and whey protein concentrate WPC-80 on moisture capacity and the ratio of forms of moisture binding in meat minced semi-finished products with the use of actual for the Republic of Kazakhstan types of meat raw materials - beef, mutton, poultry meat. The results allow for comparing temperature intervals of stages of thermal transformation and the quantity of water removed at separate stages of dehydration from the phase of investigated samples. The first stage, corresponding to the removal of physico-mechanically bound moisture, occurs in the temperature range from room temperature to 32-34°C for all samples. The amount of such water in the sample phase does not exceed 2 %. Osmotically bound moisture removed at the second stage is the basis of all water saturating the samples. Its quantity is maximum in the composition of samples № 2 and № 3. At the same time, the widest temperature range of the second stage of dehydration also characterizes samples № 2 and 3: 94 °C and 103 °C, respectively. Removal of adsorption and chemically bound moisture at the third stage of thermal transformation occurs at high temperatures and may be accompanied by thermolysis of sample components. The share of moisture removed at this stage of the process from the phase of the sample does not exceed 16.3 %, which is maximum for PCC and minimum for sample № 4 (13.7 %). The results indicate a higher hydration level of the samples prepared according to the modified formulations with PCC, compared to the control sample. This is due to the influence of protein-carbohydrate complexes containing polysaccharides, simple sugars, and disaccharides on the degree of water molecules binding.

ВЛИЯНИЕ НЕТРАДИЦИОННЫХ РАСТИТЕЛЬНЫХ КОМПОНЕНТОВ НА ХРАНИМОСПОСОБНОСТЬ ЖАРЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ

The article presents the results of studying the possibility of combined use of chickpea extrudate and herbal substances in the recipe for fried sausage: dried lovage and fennel seeds to obtain the preservation and organoleptic qualities of meat products. The prototype for the samples designed was the generally accepted fried sausage "Ukraiskaya" production technology. As part of the work, the obtaining technology was developed and optimal dose of the studied herbal ingredients was determined, which allowed to obtain high organoleptic indicators. The prototypes had a spicy taste, brown color on the cut, elastic consistency, pleasant aroma typical of this type of product. The positive effect of the studied herbal supplements on the dynamics of changes in indicators: total number of mesophilic aerobic and facultative anaerobic microorganisms, acid number of fat and oxidative stability of fat was established. Storing the samples for 15 days at a temperature of (4 ± 2) ° C and relative humidity (75 ± 5)%, revealed that these indicators were within the norm for this type of meat products. Finished product yeild of sample №1 exceeded this indicator in the control sample by 7%, and in the case of samples №2 and №3 – by 6% (78% and 77%, respectively), which can be interpret by the protein-carbohydrate complexes formation when chickpea extrudate is added to the product, reducing the amount of free moisture in the meat system. The developed recipes of fried sausages make it possible to fortify and diversify the diet of consumers. There are no analogues in the modern sausage market, which is an integral advantage in the product sale.

Cycloalkyl Groups as Building Blocks of Artificial Carbohydrate Receptors: Studies with Macrocycles Bearing Flexible Side-Arms.

The cyclopentyl group was expected to act as a building block for artificial carbohydrate receptors and to participate in van der Waals contacts with the carbohydrate substrate in a similar way as observed for the pyrrolidine ring of proline in the crystal structures of protein-carbohydrate complexes. Systematic binding studies with a series of 1,3,5-trisubstituted 2,4,6-triethylbenzenes bearing various cycloalkyl groups as recognition units provided indications of the involvement of these groups in the complexation process and showed the influence of the ring size on the receptor efficiency. Representatives of compounds that exhibit a macrocyclic backbone and flexible side arms were now chosen as further model systems to investigate whether the previously observed effects represent a general trend. Binding studies with these macrocycles towards β-D-glucopyranoside, an all-equatorial substituted carbohydrate substrate, included 1H NMR spectroscopic titrations and microcalorimetric investigations. The performed studies confirmed the previously observed tendency and showed that the compound bearing cyclohexyl groups displays the best binding properties.

Effect of ultrasonic cavitation on the formation of soy protein isolate – rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques

Protein-carbohydrate interactions occur naturally in glycoproteins which are highly stable in nature and are involved in various food complexes and can enhance the quality and functional properties of foods. In the current study, we characterized the protein-carbohydrate complex formed between commercial soy protein isolate and rice starch using different treatments namely heat treatment alone, ultrasound treatment alone, combination of ultrasound and heat treatment and mixing alone. The structural data obtained using circular dichroism indicated that during the complex formation, the α-helix values were reduced by a maximum of 67% compared to soy protein isolate alone. The crystalline nature of the complexes formed by ultrasound treatment preserved the techno-functional properties as compared to complexes formed by heat treatments. The FTIR analysis of the complexes formed indicated the formation of glycosidic bond. Molecular docking analysis revealed the interaction between the complexes occurred due to hydrogen bonds which make the proteins more stable in nature thus enhancing their denaturation temperature. Glutamine, Proline and Arginine present in the D subunit of 7S 3AUP interacts with the starch molecule. The obtained results suggest that sonication combined with heat treatment led to higher interaction between the soy proteins isolate and rice starch.

Molecular genetic studies of microbiocenosis and microstructure of jejunum wall in young rams grown on biofortified feed additives

The research featured the effect of a diet fortified with essential microelements on the ruminal microbiota of young rams. Ruminal microbiota is largely responsible for feed digestibility and body functioning of cattle. The study involved the contents of the rumens and jejuna of seven-month-old rams of the Edilbaev breed, which were subjected to a biofortified diet. The diet included the Russian feed additives Yoddar-Zn and DAFS-25 represent a protein-carbohydrate complex with plant silicon. The microflora of the digestive tract was tested using the molecular genetic method of terminal restriction fragment length polymorphism (T-RFLP) sequestration. The microstructural studies of the jejunum samples exploited light microscopy. The feed additives increased the population of cellulolytic and lactate-fermenting bacteria, as well as the Prevotella sp. microbiome and bifidobacteria in the rumen samples. The data obtained revealed the effect of essential microelements on the taxonomic pattern of microorganisms and the microflora profile. The research revealed the ratio of normal, opportunistic, pathogenic, nonculturable, and transit microflora. The jejunum wall samples obtained from the experimental group that fed on Yoddar-Zn and DAFS-25 had a more distinct micropicture of mucous membrane. Their rumen microflora balance had fewer pathogenic and opportunistic microorganisms, which was also confirmed by the jejunum morphology. The feed additives DAFS-25 and Yoddar-Zn proved beneficial for ram diet and inhibited the negative effect of pathogenic treponemas on the rumen. The additives improved digestion, absorption, and assimilation of food nutrients, as well as increased the livestock yield.

Хозяйственно-биологические характеристики фестулолиума сорта Фест и особенности возделывания

One of the conditions for increasing the efficiency of feed production is the expansion of crops of perennial grasses and the permanent creation of their varieties. Festulolium ( Festulolium F. Aschers. et Graebn.) is a new crop with a complex of economically useful traits, the varieties of which are created by the method of hybridization of species in the system of genera Lolium and Festuca. Due to the use of combinations of different initial combinations of parents to create new varieties of festulolium, varieties of this culture have a number of distinctive features. The Fest variety was obtained as a result of intergenerational hybridization of ryegrass and fescue (Lolium multiflorum Lam.  Festuca arundinacea Schreb.). Tetraploid of the ryegrass morphotype. It was created by the method of experimental polyploidy with the selection of compatible fertile plants and subsequent multiple familial selection of elite plants in the population according to productive longevity, disease resistance, the level of yield of green mass and seeds, the intensity of regrowth and tolerance to repeated mowing. The variety is characterized by high seed productivity, the biological yield of its seeds can reach 1.7 t/ha. Under production conditions, the actual seed collections are usually 0.7–0.9 t/ha, and under favorable conditions and compliance with cultivation technology — up to 1.2 t/ha or more. The variety has high feed advantages, has an improved protein-carbohydrate complex. The content of carbohydrates in the tube exit phase is 22.2%, crude protein — 10.4–11.2%, crude fiber — 26%. The green mass, removed during the exit phase into the tube, is perfectly eaten by animals, since it contains a large amount of sugar in the dry matter. To increase the efficiency of the production use of the variety in different regions, it is necessary to develop zonal technologies for its cultivation for fodder purposes and seeds.

Thermomechanical processing of components of combined feeds by the expansion method

The availability of high-quality combined feed largely determines the level of economic development in animal husbandry and poultry farming since, in the structure of the cost of livestock products, feed costs reach 65 – 70%. At the same time, the authors of this article aim to compare the current situation around the feed industry in the Republic of Kazakhstan with a similar situation in the Russian Federation, as the formation of this industry in our countries has common roots. Thermomechanical processing methods are proposed to implement deep physicochemical changes in the protein-carbohydrate complex of components of combined feeds. As a result, the quality of the combined feeds improves. Starch gelatinization occurs, and starch grains transition into a more digestible form, contributing to its better assimilation. Bacterial contamination decreases, and coliform bacteria, colon bacillus, mould fungi, and salmonella are destroyed.

Production of meat products based on organic rabbit breeding resources with the inclusion of protein-carbohydrate composites of plant origin

The World Health Organization recommends limiting the consumption of processed and red meat products due to the increased risk of developing cancer of the gastrointestinal tract of people and a decrease in immunity with a new coronavirus infection. An alternative to red meat is rabbit meat, rich in polyunsaturated fatty acids, which prevent carcinogenesis, causing apoptosis, control the cell cycle and the production of eicosanoids. For the production of meat products, dietary supplements are traditionally used to improve the consistency and increase the yield of finished products, which in some cases do not meet safety requirements. In this context, the use of rationally selected biopolymer plant complexes in combination with a protein component of animal origin is promising and can be safely used in the production cycle of products of various compositions. To obtain meat products based on rabbit meat using biotechnological approaches, protein-carbohydrate complexes containing sprouted forms of legumes, jerusalem artichoke dietary fibers and composites of animal and vegetable origin have been developed. Protein-carbohydrate complexes contained 17.2 – 23.7% protein, 2.20 – 4.70% fat and 18.2 – 21.8% dietary fiber in their composition. And conducting a biological assessment on a test culture indicates that the developed protein-carbohydrate complexes are physiological for biotest, that is, they have the necessary level of safety, which allows them to be recommended for enriching meat-based food systems and expanding the range of products produced by meat processing enterprises.

The use of ginger rhizome in the production of meat products based on poultry and rabbit meat

The efficiency of the use of protein-carbohydrate compositions in the production of baked meat product is substantiated. The prospects of using vegetable composites of a protein-carbohydrate composition based on flour from sprouted chickpea seeds, jerusalem artichoke and sodium caseinate dietary fibers, a puree–like semi-finished product from ginger rhizome to improve the functional and technological properties of the stuffing system and obtain a meat product with high technological yield and improved quality characteristics are considered. The optimal dosage of the introduction of additives has been established: protein-carbohydrate complex (15%) to the mass of minced meat and mashed ginger rhizome at a dosage of 5.0% to the mass of minced meat. The use of a complex of additives contributed to the expansion of the range of products produced by the meat industry on the basis of the integrated use of raw materials of animal and vegetable origin.

Preparation and characterization of W1 /O/W2 emulsions stabilized by glycated and heat-modified egg white proteins.

Water-in-oil-in-water (W1 /O/W2 ) emulsions stabilized by protein-carbohydrate complexes were prepared from an inner water phase (W1 ), an oil phase (O) and an outer water phase (W2 ). The complexes consisted of heat-induced aggregates (HIAs) of isomalto-oligosaccharide/egg white protein Maillard conjugates. The effects of polyglycerol ester of polyricinoleic acid (PGPR) concentration, HIA concentration, W1 -to-O volume ratio and W1 /O-to-W2 volume ratio on the properties of the W1 /O/W2 emulsions were systematically investigated. At sufficiently high PGPR concentrations (>2%), the emulsions possess a high negative charge (≈-44 mV). The encapsulation efficiency of the emulsions, which was determined by incorporating a hydrophilic yellow dye in the inner water phase prior to homogenization, was relatively high (up to 93%) and did not change significantly during 14-day storage at 4°C. All emulsions were fluids that exhibited shear thinning behavior. Overall, this study shows that nature-derived emulsifiers can be used to create W1 /O/W2 emulsions suitable for application in the food industry. In addition, we provided a viable strategy to encapsulate water-soluble nutrients. © 2022 Society of Chemical Industry.

Stabilization activity of a new protein-carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis.

Sesame protein concentrate is a by-product of sesame processing with great nutritional and functional value. In the present study, sesame protein concentrate and a conjugated form of the protein with maltodextrin were applied to improve stability and texture of sesame paste. The rheological properties of samples were studied using dynamic measurement, controlled rate and controlled stress rheological analysis, and creep analysis to investigate the sesame paste structure and to illustrate the mechanism of their stability against oil separation. Samples containing the conjugate showed good stability, low average droplet size and uniform microstructure. Creep analyses showed as the conjugate was added to sesame paste, μ0 and μ1 values (corresponding dashpot viscosities) were higher than that of G0 and G1 (shear moduli of Maxwell and Kelvin-Voigt springs). Dynamic shear test exhibited increased storage modulus (G') and loss modulus (G″) by the increase in frequency and elastic structure of sesame paste converted to viscose behavior with the contribution of conjugate. Particle interaction in sesame protein concentrate (SPC)-maltodextrin conjugate (SMC), may be overcome by steric repulsion force. Furthermore, impression of a weak network structure can be observed. These phenomenon could resolve the phase separation problem of traditional sesame paste. © 2022 Society of Chemical Industry.

ПРОДУКТИВНОСТЬ ЛАКТИРУЮЩИХ ОВЦЕМАТОК В ЗАВИСИМОСТИ ОТ УРОВНЯ ПРОБИОТИЧЕСКОЙ КОРМОВОЙ ДОБАВКИ «ЭНЕРВИТ»

The article presents the results of the introduction of a new probiotic feed additive “Enervit” into the diet in order to establish its effect on milk productivity, the chemical composition of milk and the increments of Dagestan mountain sheep. Probiotic feed Additive (PKD) “Enervit” is a phytobiotic with a carbohydrate-protein complex, pro- and prebiotics. “Enervit” - affects scar microorganisms by stimulating the digestion of fiber. The presence of available proteins in the composition of the drug significantly improves carbohydrate and protein metabolism, active synthesis of microbial protein. MPC “Enervit” increases the milk content of sheep, fat content and average daily gains in rams.

CSM-carbohydrate: protein-carbohydrate binding affinity prediction and docking scoring function.

Protein-carbohydrate interactions are crucial for many cellular processes but can be challenging to biologically characterise. To improve our understanding and ability to model these molecular interactions, we used a carefully curated set of 370 protein-carbohydrate complexes with experimental structural and biophysical data in order to train and validate a new tool, cutoff scanning matrix (CSM)-carbohydrate, using machine learning algorithms to accurately predict their binding affinity and rank docking poses as a scoring function. Information on both protein and carbohydrate complementarity, in terms of shape and chemistry, was captured using graph-based structural signatures. Across both training and independent test sets, we achieved comparable Pearson's correlations of 0.72 under cross-validation [root mean square error (RMSE) of 1.58 Kcal/mol] and 0.67 on the independent test (RMSE of 1.72 Kcal/mol), providing confidence in the generalisability and robustness of the final model. Similar performance was obtained across mono-, di- and oligosaccharides, further highlighting the applicability of this approach to the study of larger complexes. We show CSM-carbohydrate significantly outperformed previous approaches and have implemented our method and make all data freely available through both a user-friendly web interface and application programming interface, to facilitate programmatic access at http://biosig.unimelb.edu.au/csm_carbohydrate/. We believe CSM-carbohydrate will be an invaluable tool for helping assess docking poses and the effects of mutations on protein-carbohydrate affinity, unravelling important aspects that drive binding recognition.

Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications.

With the ever-increasing demands for functional and sustainable foods from the general public, there is currently a paradigm shift in the food industry toward the production of novel protein-based diet. Food scientists are therefore motivated to search for natural protein sources and innovative technologies to modify their chemical structure for desirable functionality and thus utilization. Deamidation is a viable, efficient, and attractive approach for modifying proteins owing to its ease of operating, specificity, and cost-effective processes. Over the past three decades, the knowledge of protein deamidation for food applications has evolved drastically, including the development of novel approaches for deamidation, such as protein-glutaminase and ion exchange resin, and their practices in new protein substrate. Thanks to deamidation, enhanced functionalities of food proteins from cereals, legumes, milk, oil seeds and others, and thereby their processabilities as food ingredients have been achieved. Moreover, deamidated proteins have been used to fabricate engineered food colloids, including self-assembled protein particles, protein-metallic complexes, and protein-carbohydrate complexes, which have demonstrated tailored physicochemical properties to modulate oral perception, improve gastrointestinal digestion and bioavailability, and protect and/or deliver bioactive nutrients. Novel bioactivity, altered digestibility, and varied allergenicity of deamidated proteins are increasingly recognized. Therefore, deamidated proteins with novel techno-functional and biological properties hold both promise and challenges for future food applications, and a comprehensive review on this area is critically needed to update our knowledge and provide a better understanding on the protein deamidation and its emerging applications.

Creating new varieties of vegetable peas (Pisum sativum L.) using multicomponent crossings

Vegetable peas (Pisum sativum L.) is an important food product containing high balanced combination of protein-carbohydrate complex, biologically active and mineral substances. The need for canned green peas in our country is not satisfied due to our own production. With the increasing competitiveness of varieties, further study and use of the potential for intraspecific hybridization is necessary. To achieve breeding goals to increase the productivity of vegetable peas, to strengthen other traits, it is important to increase the recombination of gametes from several varieties, so complex crosses are becoming increasingly important. The aim of the study is to create the source material of the early and mid-ripening groups of ripening with new economically valuable traits and to produce highly productive canned peas. For the first time, using the method of complex crosses involving geographically distant and morphologically different forms, high-quality pea varieties of canned vegetable peas were created using different ripeness groups, with an optimal combination of productivity elements suitable for mechanized cultivation technologies. The created adaptive varieties of peas of intensive vegetable type with delayed polymerization of sugars and a high content of amylose fraction in starch are competitive with foreign analogues in productivity and taste: Gribovsky jubilee, Maxdon, Corsair, Triumph, Barin.