THE EFFECT OF EXTRUSION PROCESSING ON THE PROTEIN COMPLEX OF FLAXSEED CAKE

As objects of research, we used the products processing oil flax seeds varieties August, Isilkulsky, Legur, Sokol and LM-98, grown on experimental field State Agrarian University Northern Trans-Urals, Tyumen (2020). Flaxseed cake is obtained by "cold" pressing pressing, extruded flaxseed passing previously through extruder. The amino acid composition was determined capillary electrophoresis an automatic analyzer KAREL brand.
 14 acids have been identified, which 8 are irreplaceable. total amount essential higher in August (linseed – 18.19 10.48%, linseed 9.92 7.29%, respectively). Of found cake, highest content differs: lysine (from 2.86 to 1.08%), phenylalanine 3.82 1.22%), leucine isoleucine (3.88–1.49%) , valine (4.00–1.13%), threonine (2.30–1.52%) and, accordingly, cake: 1.60 0.72 %), 1.98 up 1.06 (1.96–1.08%), (1.93–0.912%), (1.77–0.81%). results allow us recommend for expanding range bakery flour confectionery products.