PREPARATION AND EVALUATION OF THE FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES AND HY-DROLYSATES FROM PLANT RAW MATERIALS

Animal protein plays a key role in the human diet as most balanced amino acid composition; however, its consumption often causes allergic reactions. Plant serves substitute for animal protein. The promising sources of plant are seeds cereals, pulses, oilseeds and cereals. Research aim: selection conditions obtaining isolates enzymatic hydrolysates having desired functional properties from different types vegetable raw materials.Pea, corn oat flour LLC "FavoritT"; linseed NGO "Compass Health". Enzyme preparations: chymotrypsin "Samson-Med"; Protex 40E Genencor; protosubtilin G3x produced by PO "Sibbiofarm" LLC; pancreatin PJSC "Biosintez"; trypsin "Diaem"; beef pepsin OJSC "MHSF". Crude content was determined Kjeldahl method, substances - modified Lowry method. Fat-holding, water-holding, emulsifying foaming capacities, well allergenicity were determined. Conditions extraction flax, corn, pea with yield high-molecular fraction not less than 70 % selected. precipitation to produce preparations containing 85% have been type enzyme preparation hydrolysis It found that order increase water- fat-holding capacity isolate, is possible duration exceeding 15 min, all other undesirable. best foam-forming capacities possessed after 60 90 min hydrolysis, respectively. Enzymatic shown reduce proteins. obtained proteins can be used ingredients products, products reduced allergenicity.