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Экспресс-методика количественного определения белка и углеводов в продуктах переработки семян амаранта методом ИК-спектроскопиистатья
- Авторы: Офицеров Е.Н., Гультикова М.В., Лентищенко Л.В., Калистратова А.В.
- Журнал: Бутлеровские сообщения
- Том: 78
- Номер: 6
- Год издания: 2024
- Издательство: Бутлер. наследие
- Местоположение издательства: Казань
- Первая страница: 126
- Последняя страница: 135
- DOI: 10.37952/ROI-jbc-01/24-78-6-126/ROI-jbc-C/24-7-2-12
- Аннотация: hich contains up to 10% squalene, phospholipids, and up to 2% phytosterols. As previously established,the dual classification of amaranth as a forage and food crop, on the one hand, and a technical crop, on the otherhand, presents a number of challenges, not only in the technology of target components, but also in thequantitative analysis of these components. This is particularly evident in the case of those containing protein,which are distributed both in the aqueous phase and among insoluble precipitates. This necessitates the use offundamentally different analytical methods and equipment. In the present communication, we present a rapidmethod developed by our research group for the quantitative determination of the difficult-to-separate proteinstarchcomponents of amaranth seeds in a single sample by IR spectroscopy.It has been demonstrated that the baseline correction based on the presence of an overlapping peak ofpure starch in the region of the Amide I band at 1650 cm-1, without zeroing by using the proportionalitycoefficient, yields The highest degree of convergence among the results, and the technique developed by us forthe analysis of the components of amaranth seeds by IR spectroscopy, will permit the analysis to be carried out,including in the field, with the objective of obtaining reproducible and industrially reliable results.It has been demonstrated that amaranth protein exhibits hydrophobicity characteristics that arecomparable to those of soybean and corn proteins, yet differs significantly from the hydrophobicity of cereals,such as wheat. This distinction is a contributing factor to the difficulty in baking quality bread from amaranthflour alone, without the addition of cereal flour.Furthermore, the technique enables semi-quantitative estimation of lipid content in selected fractions ofamaranth seeds by the shoulder at 1720 cm-1.
- Добавил в систему: Калистратова Антонида Владимировна