Influence of IR radiation on the biological value of flax seeds
https://doi.org/10.32634/0869-8155-2020-343-11-134-136
Abstract
Relevance. The growing demand for flax seeds as a biologically active food component is explained by the rising interest to the healthy lifestyle. In this regard, the requirements for food safety of biologically active raw materials are increasing. Heat treatment of plant materials is an effective method for the eliminating of factors that reduce nutritional and biological value food components. Thermal treatment of flax seeds with infra-red irradiation (IR) is a promising direction for the stabilizing of seeds component composition. Short-term high-temperature treatment of raw materials under the influence of IR (micronization) increases the microbiological purity of raw materials. However, there is not enough information about how the biological value parameters changing. The aim of this study was to study the effect of the micronization process on the biological value of flax seeds.
Results. Total protein content of tested flax seeds did not changed after applying of IR treatment. The increase in the content of crude oil in micronized flax seeds is explained by the conversion of phospholipids into extractable lipids. A comparative analysis of the protein complex of flax seeds before and after micronization showed a change in the ratio of protein fractions: the content of the water-soluble fraction (albumin) decreased in four-times, the content of glutens, an alkali-soluble fraction, increased significantly, the content of globulins slightly increased. Around 20% of proteins passed into an insoluble residue. The adequacy of the final results of the low temperature cold-pressing and the short-term high-temperature treatment with IR radiation in the ratio of protein fractions in flax seeds was shown. Changes in the ratio of protein fractions occurring during these technological operations are similar. It was concluded that under the influence of shortterm high-temperature IR-treatment the soft denaturation of the proteins is occurred. That effect of micronization on flax seed increases the protein digestibility
About the Authors
Irina E. Minevich
Federal Research Center for Bust Fiber Crops
Russian Federation
Russian Federation
Irina E. Minevich, candidate of technical sciences, leading researcher
17/56, Komsomolsky ave., Tver, 170041
Igor V. Uschapovsky
Federal Research Center for Bust Fiber Crops
Russian Federation
Russian Federation
Igor V. Uschapovsky, candidate of biological sciences, deputy director for research
17/56, Komsomolsky ave., Tver, 170041
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Review
For citations:
Minevich I.E., Uschapovsky I.V. Influence of IR radiation on the biological value of flax seeds. Agrarian science. 2020;(11-12):144-146. (In Russ.) https://doi.org/10.32634/0869-8155-2020-343-11-134-136
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