Reduced Allergenicity of Foods of Plant Nature by the Method of Enzymatic Hydrolysis

The protein, amino acid composition of crops used in the production of bakery products has been thoroughly studied. The protein content amounted in wheat (21%), rye (18,2%), corn (13.1 %). Higher biological value proteins differed rye that 46.7% of the essential amino acids. The range for solubility of proteins of wheat, rye and corn was set. The highest albumin content was noted in the composition of proteins of corn flour (15,5%); globulins rye flour (24,5%), glutelins in wheat (38.6 %). Fractional composition of proteins in cereals are represented by fractions in the range from 10 to 97 kDa. Wheat raw materials were marked by a high content of high molecular weight proteins to 97 kDa, as well as glyadenovo and glutaminova fractions in the range from 35 to 44 kDa. It is typical of corn to have the polypeptides of a molecular weight of 50 kDa, and as for rye to 60 kDa . The processing of grain raw materials complexes of proteases, endo and ecstasty was carried out. Enzymes were selected by culturing the filamentous fungi Aspergillus niger (enzyme system 1) and Aspergillus oryzae (enzyme system -2). The use of enzymes -2 ( 4 units PS/g) was provided by the accumulation of amine nitrogen in the grain fermentalistic 116,1-130.6 signatures mg%. The formation of free amino acids in slurries of rye amounted to 10% of the total. When using the enzyme system -2 there was a significant decrease in the molecular weight of the polypeptides of 35-40 kDa in all samples of grain crops. In fermentalistic wheat, rye and corn got a reduced content of allergenic proteins,which ensures the production of the modified products of cereal crops with reduced sensitizing activity. keywords: Enzymatic hydrolysis, Proteins of cereals, Allergenicity, Protease, Products with reduced allergenic activity.