Influence of temperature modes of IR processing on the functional properties of arachis proteins
Abstract
The article is devoted to the study of the influence of temperature regimes of IR treatment on the functional properties of peanut seed proteins. The functional properties of peanut seed proteins do not fully meet the requirements of the baking industry, and their modification processes are not well developed. In this regard, a modification was carried out by IR treatment of peanut seeds of peanut seed proteins by IR treatment in order to give them functional properties. The dependence of the functional properties of the peanut seed proteins on the final temperature of the IR treatment was established. An optimal temperature regime for IR treatment of peanut seeds has been proposed, which makes it possible to obtain protein-peanut mass (BAM) with certain technological properties for further use in the production of bakery products of high nutritional and biological value.
About the Authors
Yu. F. Roslyakov
FGBOU VO “Kuban State Technological University”
Russian Federation
Russian Federation
Roslyakov Yuri F. – Dr. Tech. Science, professor of the department of techniques and bread-making technologies
2, Moskovskaya st., 350072, Krasnodar, Russian Federation
O. L. Vershinina
FGBOU VO “Kuban State Technological University”
Russian Federation
Russian Federation
Vershinina Olga L. – Cand. Tech. Sci., Associate Professor, Associate Professor of the department of techniques and bread-making technologies
2, Moskovskaya st., 350072, Krasnodar, Russian Federation
V. V. Gonchar
FGBOU VO “Kuban State Technological University”
Russian Federation
Russian Federation
Gonchar Viktoria V. – Cand. Tech. Sci., Associate Professor, Associate Professor of the department of techniques and bread-making technologies
2, Moskovskaya st., 350072, Krasnodar, Russian Federation
References
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Review
For citations:
Roslyakov Yu.F., Vershinina O.L., Gonchar V.V. Influence of temperature modes of IR processing on the functional properties of arachis proteins. Food Industry: Science and Technology. 2019;12(4):49-52. (In Russ.)
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