Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 100502 10.21603/2074-9414-2025-2-2578 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Protein with High Water-Binding Capacity from Sunflower Meal Получение белкового ингредиента с повышенной водоудерживающей способностью из подсолнечного шрота https://orcid.org/0000-0002-0132-2189 Крылова Ирина Владимировна Krylova Irina V. irinakrylova1987@gmail.com https://orcid.org/0000-0003-4230-8372 Доморощенкова Мария Львовна Domoroshchenkova Maria L. https://orcid.org/0000-0002-4220-7224 Демьяненко Татьяна Федоровна Demianenko Tatiana F. https://orcid.org/0000-0003-0030-3848 Федоров Александр Валентинович Fedorov Aleksandr V. ВНИИЖиров Санкт-Петербург Россия All-Russian Research Institute of Fats VNIIZhirov St. Petersburg Russian Federation Национальный исследовательский университет ИТМО Санкт-Петербург Россия ITMO University St. Petersburg Russian Federation ВНИИЖиров Санкт-Петербург Россия VNIIZhirov St. Petersburg Russian Federation ВНИИЖиров Санкт-Петербург Россия VNIIZhirov St. Petersburg Russian Federation ВНИИЖиров Санкт-Петербург Россия VNIIZhirov St. Petersburg Russian Federation Университет ИТМО Санкт-Петербург Россия ITMO University St. Petersburg Russian Federation 23 06 2025 23 06 2025 55 2 352 363 18 06 2024 01 04 2025 https://fptt.ru/en/issues/23587/23641/

Подсолнечный шрот, характеризующийся ценным химическим составом, используется в основном в кормовой промышленности. Однако его применение в пищевых целях может быть более эффективным и полезным, но этому главным образом препятствует высокое содержание клетчатки. Одним из способов снижения содержания клетчатки является механическое фракционирование, применение которого также способствует повышению функционально-технологических свойств. Цель данного исследования – получить белковые продукты с повышенными функционально-технологическими свойствами из шрота подсолнечника для включения в рецептуры мучных изделий. Объектами исследования были выбраны два образца подсолнечного шрота разных российских производителей, а также мука двух видов – пшеничная и амарантовая. Механическое фракционирование образцов проводили тремя различными методами с использованием дезинтегратора, роторно-ножевой и кулачковой мельниц. Для определения химического состава и функционально-технологических свойств образцов применяли стандартные и общепринятые методики. Готовые мучные кондитерские изделия изучали с точки зрения их органолептических характеристик. Для анализа органолептических свойств мучных изделий проводили дегустацию, в ходе которой оценивали внешний вид, вкус, аромат и текстуру по 5-ти балльной шкале. Результаты исследования свидетельствуют о том, что количество белка в мелкой фракции подсолнечного шрота зависело от его содержания в исходном сырье. Массовая доля фракции и массовый выход сырого протеина зависели от способа измельчения шрота. Это привело к перераспределению белка и клетчатки по фракциям, отличавшимся размерами частиц. В ходе работы выявлены повышенные водо- и жироудерживающая способности полученных фракций. В образцах мучных смесей с заменой части муки на фракцию подсолнечного шрота отмечено увеличение водоудерживающей способности. Для приготовления мучных изделий была выбрана фракция подсолнечного шрота с лучшими характеристиками: повышенное содержание белка (44 %), пониженное содержание клетчатки (13 %), высокая водоудерживающая способность (455 %). Размер частиц данной фракции (менее 250 мкм) соответствовал размеру частиц пшеничной муки. У готовых мучных изделий отмечено увеличение высоты и повышенное содержание белка. Оптимальная дозировка внесения полученной фракции подсолнечного шрота в мучные изделия составила 5 % от массы мучной смеси. Таким образом, возможно использование механического фракционирования для переработки подсолнечного шрота в белковые ингредиенты пищевого назначения, а также применения этих ингредиентов для обогащения белком мучных изделий.

Sunflower meal with its valuable chemical composition is a popular animal feed ingredient. However, it is also high on fiber. Mechanical fractionation can reduce the fiber content and improve the functional and technological properties of sunflower meal. This research introduces a new sunflower meal protein with improved functional and technological properties to be used in functional foods. The study involved two samples of Russian sunflower meal and two types of flour, i.e., wheat and amaranth. The mechanical fractionation was conducted by three different methods: with a disintegrator, a rotor-knife, and a cam mill. A set of standard methods made it possible to determine the chemical, functional, and technological profiles of the samples. The sensory assessment (5-point scale) of the final confectionery products (cupcakes) included the appearance, taste, aroma, and texture. The amount of protein in the fine fraction of the sunflower meal depended on its content in the original raw material. The mass fraction and the mass yield of crude protein depended on the grinding method. As a result, protein and fiber were distributed across fractions in different particle sizes. The fractions obtained demonstrated high water-binding and fat-retaining properties. The flour mixes with sunflower meal showed a greater water-binding capacity. The optimal fraction of sunflower meal was rich in protein (44%) but had a low fiber content (13%) and an admirable water-binding capacity (455%). The particle size of this fraction (≤ 250 μm) was the same as that of wheat flour. The finished flour products had a greater volume and increased protein content. The optimal dose for the cupcake formulation was 5% of the flour mix weight. The method of mechanical fractionation made it possible to convert sunflower meal into protein to fortify functional flour products.

 Подсолнечный шрот механическое фракционирование сырой протеин сырая клетчатка водоудерживающая способность жироудерживающая способность мучные изделия обогащение протеином Sunflower meal mechanical fractionation crude protein crude fiber water-binding capacity fat-retaining capacity flour products fortified food

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