{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,29]],"date-time":"2025-12-29T11:08:57Z","timestamp":1767006537084},"reference-count":21,"publisher":"Kemerovo State University","issue":"2","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2019,8,8]]},"abstract":"<jats:p>The present paper features processes of serum biotransformation. The serum was obtained from triticale extract and pea flour after protein concentrates of increased biological value had been extracted. The research objective was to obtain microbial and vegetable feed concentrates by using a composition of Saccharomyces cerevisiae121 yeast and the yeast-like fungus Geotrichumcandidum 977. The mass fraction of protein in the two-component composites was 75\u201380% of the dry matter. The score of the first and the second limiting amino acids (lysine and threonine) equaled 103\u2013113%, and that of the third acid (sulfur- containing) was 71\u201372%. The chemical composition of the composites corresponded to the \u2018Concentrates\u2019 group; the values of their functional and technological properties were typical of concentrates from other types of grain crops. The study revealed some cultures that are able to actively develop in serum, which is a secondary product of processing the extract after protein isolation. A symbiotic ferment was prepared from the fungus Geotrichumcandidum 977 and the yeast Saccharomyces cerevisiae 121, which ensures the growth of biomass in a carbohydrate- and nitrogen-containing medium. Proteins were isolated under the action of amylase, glucoamylase, cellulose, and xylanase. The amount of high-molecular compounds (dextrins) and trioses (raffinose) released from the interaction with protein and non-starch polysaccharides decreased 2\u20134 times in the solution. The amount of glucose, disaccharides, xylose, and galactose increased 2\u201310 times, compared with the original extracts. The serum remaining after the removal of the main mass of the protein was enriched with low molecular weight mono- and oligosaccharides, which positively affected the growth of microorganisms. The mass fraction of proteins in the microbial-vegetable composite obtained from the extract with the triticale proteins and pea flour ratio of 1:5 was 15% higher than at the ratio of 1:3. Microbial and vegetable concentrates with a mass fraction of protein of 55.8\u201375.1% of dry matter can be used in fodder production as a protein-carbohydrate additive. Protein composites made of protein triticale and peas with a complementary amino acid composition can improve the biological value and performance of food products.<\/jats:p>","DOI":"10.21603\/2074-9414-2019-2-301-311","type":"journal-article","created":{"date-parts":[[2019,8,13]],"date-time":"2019-08-13T03:00:11Z","timestamp":1565665211000},"page":"301-311","source":"Crossref","is-referenced-by-count":11,"title":["Grain Composites with a Complementary Amino Acid Composition in Food and Fodder"],"prefix":"10.21603","volume":"49","author":[{"given":"\u0412\u0430\u043b\u0435\u043d\u0442\u0438\u043d\u0430","family":"\u041a\u043e\u043b\u043f\u0430\u043a\u043e\u0432\u0430","sequence":"first","affiliation":[{"name":"\u0412\u0441\u0435\u0440\u043e\u0441\u0441\u0438\u0439\u0441\u043a\u0438\u0439\t\u043d\u0430\u0443\u0447\u043d\u043e-\u0438\u0441\u0441\u043b\u0435\u0434\u043e\u0432\u0430\u0442\u0435\u043b\u044c\u0441\u043a\u0438\u0439\t\u0438\u043d\u0441\u0442\u0438\u0442\u0443\u0442 \u043a\u0440\u0430\u0445\u043c\u0430\u043b\u043e\u043f\u0440\u043e\u0434\u0443\u043a\u0442\u043e\u0432   \u2013   \u0444\u0438\u043b\u0438\u0430\u043b   \u0424\u0413\u0411\u041d\u0423   \u00ab\u0424\u041d\u0426   \u043f\u0438\u0449\u0435\u0432\u044b\u0445 \u0441\u0438\u0441\u0442\u0435\u043c   \u0438\u043c.   \u0412.   \u041c.   \u0413\u043e\u0440\u0431\u0430\u0442\u043e\u0432\u0430   \u0420\u0410\u041d"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Valentina","family":"Kolpakova","sequence":"first","affiliation":[{"name":"All-Russian Scientific Research Institute of Starch Products \u2013 a branch of the V.M. 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Fiziologiya pitaniya [Physiology of nutrition]. Moscow: Academia; 2013. 236 p. (In Russ.)."},{"key":"ref2","unstructured":"\u0411\u0435\u043b\u043a\u043e\u0432\u044b\u0435 \u0438\u0437\u043e\u043b\u044f\u0442\u044b \u0438\u0437 \u0440\u0430\u0441\u0442\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0433\u043e \u0441\u044b\u0440\u044c\u044f: \u043e\u0431\u0437\u043e\u0440 \u0441\u043e\u0432\u0440\u0435\u043c\u0435\u043d\u043d\u043e\u0433\u043e \u0441\u043e\u0441\u0442\u043e\u044f\u043d\u0438\u044f \u0438 \u0430\u043d\u0430\u043b\u0438\u0437 \u043f\u0435\u0440\u0441\u043f\u0435\u043a\u0442\u0438\u0432 \u0440\u0430\u0437\u0432\u0438\u0442\u0438\u044f \u0442\u0435\u0445\u043d\u043e\u043b\u043e- \u0433\u0438\u0438 \u043f\u043e\u043b\u0443\u0447\u0435\u043d\u0438\u044f \u0431\u0435\u043b\u043a\u043e\u0432\u044b\u0445 \u0438\u0437\u043e\u043b\u044f\u0442\u043e\u0432 \u0438\u0437 \u0440\u0430\u0441\u0442\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0433\u043e \u0441\u044b\u0440\u044c\u044f \/ \u0414. \u0412. \u041a\u043e\u043c\u043f\u0430\u043d\u0446\u0435\u0432, \u0410. \u0412. \u041f\u043e\u043f\u043e\u0432, \u0418. \u041c. \u041f\u0440\u0438\u0432\u0430\u043b\u043e\u0432 [\u0438 \u0434\u0440.] \/\/ \u0421\u043e\u0432\u0440\u0435- \u043c\u0435\u043d\u043d\u044b\u0435 \u043f\u0440\u043e\u0431\u043b\u0435\u043c\u044b \u043d\u0430\u0443\u043a\u0438 \u0438 \u043e\u0431\u0440\u0430\u0437\u043e\u0432\u0430\u043d\u0438\u044f. \u2013 2016. \u2013 \u2116 1. \u2013 \u0421. 58., Kompantsev DV, Popov AV, Privalov IM, Stepanova EF. Protein isolates from vegetable raw materials: An overview of the current state and prospects of development of analysis technology of protein isolates from vegetable raw materials. Modern problems of science and education. 2016;(1):58. (In Russ.)."},{"key":"ref3","unstructured":"\u041f\u0440\u043e\u0442\u0435\u0438\u043d\u044b: \u043d\u043e\u0432\u043e\u0435 \u0432 \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u0438 \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432\u0430 \u0438 \u0432\u043e\u0437\u043c\u043e\u0436\u043d\u043e\u0441\u0442\u0438 \u0438\u0441\u043f\u043e\u043b\u044c\u0437\u043e\u0432\u0430\u043d\u0438\u044f \/\/ \u041a\u043e\u043c\u0431\u0438\u043a\u043e\u0440\u043c\u0430. \u2013 2017. \u2013 \u2116 10. \u2013 \u0421. 59\u201362., Proteins: new in production technology and possibility of use. Compound feeds. 2017;(10):59\u201362. (In Russ.)."},{"key":"ref4","unstructured":"\u041a\u0443\u0434\u0438\u043d\u043e\u0432, \u041f. \u0418. \u0421\u043e\u0432\u0440\u0435\u043c\u0435\u043d\u043d\u043e\u0435 \u0441\u043e\u0441\u0442\u043e\u044f\u043d\u0438\u0435 \u0438 \u0441\u0442\u0440\u0443\u043a\u0442\u0443\u0440\u0430 \u043c\u0438\u0440\u043e\u0432\u044b\u0445 \u0440\u0435\u0441\u0443\u0440\u0441\u043e\u0432 \u0440\u0430\u0441\u0442\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0433\u043e \u0431\u0435\u043b\u043a\u0430 \/ \u041f. \u0418. \u041a\u0443\u0434\u0438\u043d\u043e\u0432, \u0422. \u0412. \u0429\u0435\u043a\u043e\u043b\u0434\u0438\u043d\u0430, \u0410. \u0421. \u0421\u043b\u0438\u0437\u044c\u043a\u0430\u044f \/\/ \u0418\u0437\u0432\u0435\u0441\u0442\u0438\u044f \u0432\u044b\u0441\u0448\u0438\u0445 \u0443\u0447\u0435\u0431\u043d\u044b\u0445 \u0437\u0430\u0432\u0435\u0434\u0435\u043d\u0438\u0439. \u041f\u0438\u0449\u0435\u0432\u0430\u044f \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u044f. \u2013 2012. \u2013 \u0422. 329\u2013330, \u2116 5\u20136. \u2013 \u0421. 7\u201310., Kudinov PI, Schekoldina TV, Slizkaya AS. Current status and structure of vegetable protein world resources. News institutes of higher Education. Food technology. 2012;329\u2013330(5\u20136):7\u201310. (In Russ.)."},{"key":"ref5","unstructured":"\u0414\u043e\u043c\u043e\u0440\u043e\u0449\u0435\u043d\u043a\u043e\u0432\u0430, \u041c. \u041b. \u041d\u0435\u043a\u043e\u0442\u043e\u0440\u044b\u0435 \u0430\u0441\u043f\u0435\u043a\u0442\u044b \u043f\u0440\u043e\u0438\u0437\u0432\u043e\u0434\u0441\u0442\u0432\u0430 \u0438 \u0444\u043e\u0440\u043c\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f \u0440\u044b\u043d\u043a\u0430 \u0441\u043e\u0435\u0432\u044b\u0445 \u0431\u0435\u043b\u043a\u043e\u0432 \u043d\u0430 \u0441\u043e\u0432\u0440\u0435\u043c\u0435\u043d\u043d\u043e\u043c \u044d\u0442\u0430\u043f\u0435 \/ \u041c. \u041b. \u0414\u043e\u043c\u043e\u0440\u043e\u0449\u0435\u043d\u043a\u043e\u0432\u0430, \u041b. \u041d. \u041b\u0438\u0448\u0430\u0435\u0432\u0430 \/\/ \u041f\u0438\u0449\u0435\u0432\u0430\u044f \u043f\u0440\u043e\u043c\u044b\u0448\u043b\u0435\u043d\u043d\u043e\u0441\u0442\u044c. \u2013 2010. \u2013 \u2116 2. \u2013 \u0421. 32\u201339., Domoroshchenkova ML, Lishaeva LN. Some aspects of manufacture and formation of the market of soy fibers at the present stage. Food industry. 2010;(2):32\u201339. (In Russ.)."},{"key":"ref6","unstructured":"\u0410\u043d\u0434\u0440\u0435\u0435\u0432, \u041d. \u0420. \u041a \u0432\u043e\u043f\u0440\u043e\u0441\u0443 \u0433\u043b\u0443\u0431\u043e\u043a\u043e\u0439 \u043f\u0435\u0440\u0435\u0440\u0430\u0431\u043e\u0442\u043a\u0438 \u0437\u0435\u0440\u043d\u0430 \u0442\u0440\u0438\u0442\u0438\u043a\u0430\u043b\u0435 \/ \u041d. \u0420. \u0410\u043d\u0434\u0440\u0435\u0435\u0432, \u0412. \u0412. \u041a\u043e\u043b\u043f\u0430\u043a\u043e\u0432\u0430, \u0412. \u0413. \u0413\u043e\u043b\u044c\u0434- \u0448\u0442\u0435\u0439\u043d \/\/ \u041f\u0438\u0449\u0435\u0432\u0430\u044f \u043f\u0440\u043e\u043c\u044b\u0448\u043b\u0435\u043d\u043d\u043e\u0441\u0442\u044c. \u2013 2018. \u2013 \u2116 9. \u2013 \u0421. 30\u201333., Andreev NR, Kolpakova VV, Goldstein VG. To the question of profound triticale grain processing. Food industry. 2018;(9):30\u201333. (In Russ.)."},{"key":"ref7","unstructured":"\u0418\u0441\u0441\u043b\u0435\u0434\u043e\u0432\u0430\u043d\u0438\u0435 \u043f\u0440\u043e\u0446\u0435\u0441\u0441\u043e\u0432 \u0440\u043e\u0441\u0442\u0430 \u0441\u043f\u0438\u0440\u0442\u043e\u0432\u044b\u0445 \u0438 \u043a\u043e\u0440\u043c\u043e\u0432\u044b\u0445 \u0434\u0440\u043e\u0436\u0436\u0435\u0439 \u043d\u0430 \u0441\u0435\u0440\u043d\u043e\u043a\u0438\u0441\u043b\u043e\u0442\u043d\u044b\u0445 \u0433\u0438\u0434\u0440\u043e\u043b\u0438\u0437\u0430\u0442\u0430\u0445 \u0440\u0430\u0441\u0442\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0433\u043e \u0441\u044b\u0440\u044c\u044f. \u0427\u0430\u0441\u0442\u044c 2. \u0418\u0441\u0441\u043b\u0435\u0434\u043e\u0432\u0430\u043d\u0438\u0435 \u043f\u0440\u043e\u0446\u0435\u0441\u0441\u043e\u0432 \u0440\u043e\u0441\u0442\u0430 \u043a\u043e\u0440\u043c\u043e\u0432\u044b\u0445 \u0434\u0440\u043e\u0436\u0436\u0435\u0439 \u043d\u0430 \u0441\u0435\u0440\u043d\u0438\u0441\u0442\u043e\u043a\u0438\u0441\u043b\u043e\u0442\u043d\u044b\u0445 \u0433\u0438\u0434\u0440\u043e\u043b\u0438\u0437\u0430\u0442\u0430\u0445 \u0441\u043c\u0435\u0441\u0438 \u043f\u0448\u0435\u043d\u0438\u0447\u043d\u043e\u0439 \u0441\u043e\u043b\u043e\u043c\u044b \u0438 \u043e\u0442\u0440\u0443\u0431\u0435\u0439 \/ \u0420. \u0422. \u0412\u0430\u043b\u0435\u0435\u0432\u0430, \u0421. \u0413. \u041c\u0443\u0445\u0430\u0447\u0435\u0432, \u042d. \u0418. \u041d\u0443\u0440\u0435\u0442\u0434\u0438\u043d\u043e\u0432\u0430 [\u0438 \u0434\u0440.] \/\/ \u0412\u0435\u0441\u0442\u043d\u0438\u043a \u041a\u0430\u0437\u0430\u043d\u0441\u043a\u043e\u0433\u043e \u0442\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0438\u0447\u0435\u0441\u043a\u043e\u0433\u043e \u0443\u043d\u0438\u0432\u0435\u0440- \u0441\u0438\u0442\u0435\u0442\u0430. \u2013 2014. \u2013 \u0422. 17, \u2116 20. \u2013 \u0421. 156\u2013158., Valeeva RT, Mukhachev SG, Nuretdinova EhI, Shurbina MYu, Kashapova AI. Issledovanie protsessov rosta spirtovykh i kormovykh drozhzhey na sernokislotnykh gidrolizatakh rastitel\u02b9nogo syr\u02b9ya. Chast\u02b9 2. Issledovanie protsessov rosta kormovykh drozhzhey na sernistokislotnykh gidrolizatakh smesi pshenichnoy solomy i otrubey [Growth processes of alcoholic and fodder yeasts in sulfuric acid hydrolysates of plant raw materials. Part 2. Growth processes of fodder yeasts on sulfurous acid hydrolysates of wheat straw and bran mixture]. Bulletin of the Technological University. 2014;17(20):156\u2013158. (In Russ.)."},{"key":"ref8","unstructured":"\u0425\u0440\u0430\u043f\u043e\u0432\u0430, \u0410. \u0412. \u0421\u043a\u0440\u0438\u043d\u0438\u043d\u0433 \u043d\u043e\u0432\u044b\u0445 \u0448\u0442\u0430\u043c\u043c\u043e\u0432 \u0434\u0440\u043e\u0436\u0436\u0435\u0439 \u0434\u043b\u044f \u043f\u043e\u043b\u0443\u0447\u0435\u043d\u0438\u044f \u043a\u043e\u0440\u043c\u043e\u0432\u043e\u0433\u043e \u0431\u0435\u043b\u043a\u0430 \/ \u0410. \u0412. \u0425\u0440\u0430\u043f\u043e\u0432\u0430, \u041e. \u0411. \u0421\u043e\u043f\u0440\u0443\u043d\u043e- \u0432\u0430 \/\/ \u0418\u0437\u0432\u0435\u0441\u0442\u0438\u044f \u0421\u0430\u043c\u0430\u0440\u0441\u043a\u043e\u0433\u043e \u043d\u0430\u0443\u0447\u043d\u043e\u0433\u043e \u0446\u0435\u043d\u0442\u0440\u0430 \u0420\u043e\u0441\u0441\u0438\u0439\u0441\u043a\u043e\u0439 \u0430\u043a\u0430\u0434\u0435\u043c\u0438\u0438 \u043d\u0430\u0443\u043a. \u2013 2011. \u2013 \u0422. 13, \u2116 5\u20133. \u2013 \u0421. 210\u2013214., Hrapova AV, Soprunova OB. 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