Papers by Irina Gaivoronskaya
Protein Compositions on the Base of Plant Based Proteins with Balanced Amino Acid Composition
Mathematical Models for the Synthesis of Plant-Based Compositions with Improved Amino Acid Composition
The aim of the work was to optimize the process of obtaining multicomponent protein compositions ... more The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.
Optimization Process of Obtaining Compositions on the Base of Plant Based Proteins with the Use of Transglutaminaze
International Multidisciplinary Scientific GeoConference SGEM .., Jun 20, 2019
Food systems
Всероссийский научно-исследовательский институт крахмалопродуктов-филиал Федерального научного це... more Всероссийский научно-исследовательский институт крахмалопродуктов-филиал Федерального научного центра пищевых систем им. В.М. Горбатова, РАН, Красково, Московская область, Россия 2 Московский государственный университет пищевых производств, Москва, Россия Ключевые слова: амарант, продукты переработки, белковый концентрат, амарантовое масло, кисломолочный продукт. А Н НОтА ц И Я В связи с тем, что в пожилом и старческом возрасте возникает опасность недостающего поступления в организм полноценного белка, биологически эффективного жира и минеральных веществ, целью данных исследований явилось разработка кисломолочного напитка на основе компонентов фракционирования амарантовой муки. теоретически обосновано использование белкового концентрата как функционального ингредиента для эмульгирования амарантового масла, содержащего сбалансированное соотношение ненасыщенные: насыщенные жирные кислоты, фосфолипиды, сквален в составе эмульсии для приготовления йогурта из обезжиренного молока. Кисломолочный напиток содержал повышенное количество белка (на 75 %), биологически эффективный жир и на 30 % больше минеральных веществ (кальций, калий, железо), по сравнению с известным йогуртом. Органолептические, физико-химические и микробиологические показатели удовлетворяли стандартным требованиям.
Optimization of Enzymatic Process of Synthesis of Proten Compositions from Plant Based Proteins with the Use of Transglutaminase
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings
Protein Compositions on the Base of Plant Based Proteins with Balanced Amino Acid Composition
GEOLINKS 2019 Conference Proceedings, 2019
Technological solutions and prospects for obtaining protein preparations and composites from legumes
IOP Conference Series: Earth and Environmental Science, 2021
To eliminate the deficit of proteins in the diet of humans and animals, as an alternative to poly... more To eliminate the deficit of proteins in the diet of humans and animals, as an alternative to polymers of animal origin, modern methods and technological solutions for isolating preparations from various types of plant materials with modern physicochemical and biotechnological techniques are being developed. The most effective are the methods and processes with enzyme preparations, eliminating the destruction of the structure and composition of protein fractions of raw materials, in contrast to solutions of acids and alkalis. Protein preparations from peas and chickpeas, having a high biological value, along with polypeptides, also contain useful biologically active substances (fiber, minerals, vitamins, antioxidants, etc.), the presence of which benefits human body and animals. The analysis of the state of production of leguminous crops in the country indicates that, on the existing domestic raw material base, the production of food and feed protein concentrates from pea and chickpe...
Global Wheat Production, 2018
The results of studies of the correlation relationship between the functional properties of dry w... more The results of studies of the correlation relationship between the functional properties of dry wheat gluten, protein concentrates from wheat bran and their granulometric fractions with the features of the chemical composition, and the physicochemical properties of their proteins are presented. Granulometric fractions of bran were obtained from grinding process systems with different particle sizes. The correlation interrelation between the functional properties of protein products (solubility, water binding capacity, fat-binding capacity, and foaming capacity) with a mass fraction of components, fractional amino acid composition, the number of thiol metabolism groups (-S-Sand -SH) and the aggregation capacity of whole gluten proteins, its fractions (gliadin, glutenin) and products from wheat bran. The obtained information is expedient for using when modifying the properties of wheat protein products with the purpose of expanding the directions of their use.
Bioconversion of Cereal Serum - a Secondary Product for Producing Protein Concentrates from Pea and Chick Peas
GEOLINKS Conference proceedings, Book 1 Volume 2, 2020
Studies on the bioconversion of whey water formed from chickpea and pea grains in the preparation... more Studies on the bioconversion of whey water formed from chickpea and pea grains in the preparation of protein concentrates have been performed. The serum remaining after precipitation of the main part of the protein was subjected to a symbiotic transformation of Saccharomyces cerevisiae 121 and Geotrichum candidum 977 yeast cultures with the formation of protein-containing products with a mass fraction of protein (52.27-57.90% of DS) and a complementary amino acid composition. A microbial-plant concentrate was used as an additive in the feeding of Wistar laboratory rats. After 25 days of feeding, there was no negative effect on the physiological parameters and behavior of animals, which indicates the high quality of the protein product and the prospects of its inclusion in the composition of animal feed and diets.
Protein plant-based composites synthesized with transglutaminase
IOP Conference Series: Earth and Environmental Science, 2021
The aim of the work was the optimization of parameters for the synthesis of protein composites wi... more The aim of the work was the optimization of parameters for the synthesis of protein composites with an increased biological value from dry wheat gluten and pea, rice, amaranth, potato, oat concentrates with the enzyme transglutaminase. Using the program developed on the base of Monte Carlo counting method, taking into the amino acid composition of the concentrates, were determined ratios and amino acid score for the protein-protein composites: dry wheat gluten (DWG), concentrates: pea (PEC), potato (POC), oat (OC), rice (RC), amaranth (AMC). Composites of composition DWG / PEC, DWG / POC, DWG / AMC, POC / OC, PEC / RC, PEC / POC was enriched with deficient amino acids. Using the method of formol titration, was determined the influence duration, concentration of enzyme and hydromodule on the amount of amine nitrogen. Were used methods for planning and processing data in the Matematika and table Curve 3D programs, were obtained equations and optimal values were identified at which the...
Psychology and Law, 2020
This article addresses extremism and terrorism as forms of violent actions, intense recruitment o... more This article addresses extremism and terrorism as forms of violent actions, intense recruitment of individuals into the rank-and-file membership of organized formations and using those individuals as direct perpetrators of unlawful acts, as well as most common psychological traps for engaging into international terrorist organizations. It has been noted that extremism and terrorism have become a serious challenge for the modern world, increasingly threatening the security of many countries. A mechanism is outlined for drawing individuals into international terrorist organizations using social networks. The article describes in detail that most vulnerable to suggestions are teenagers, young people who haven't found their place in life and who have psychological problems, young girls who haven't been successful in their personal lives and of those who use the internet for games. Additionally, the article raises the issue of fighting against the modern-day terrorism which makes...
Mathematical Models for the Synthesis of Plant-Based Compositions with Improved Amino Acid Composition
GEOLINKS Conference Proceedings, 2021
The aim of the work was to optimize the process of obtaining multicomponent protein compositions ... more The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction wit...
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Papers by Irina Gaivoronskaya