Nosenko T. Scientific principles of resource-saving technologies of oil seed processing

The thesis is devoted to the development of scientific principles of oil seed processing technologies which support production of protein supplements and food products with them as well as using of sustainaible methods of raw material preparing to oil recovery. The reasonable parameters of protein extraction from oil seed meal - sunflower, soy and rape - and also their precipitation from solutions have been shown. Experimental data about intensification of protein extraction from meal under influence of electric stream were obtained. It was proved that adding of proteolitic enzymes to meal suspension resulted in increase of protein extraction effectiveness. The partial hydrolysis of polypeptides was going on under these conditions. The mathematic dependence between sunflower protein concentration in extracts and hydrolysis degree as well as parameters of mathematic model, describing hydrolysis kinetic in dependence of ionic strength of solution, enzyme:substrat ratio and pH, were obtained. The physicochemical, technological properties and biological values of partly hydrolyzed sunflower proteins were investigated. The role of secondary metabolites in meal protein recovery technologies was determined. It was proved that using of previous microwave treatment of oil material caused increase of press oil yield (sunflower, rape, soy, pumpkin, walnut), extraction rate of oil from sunflower ground seed and inactivation rate of enzymes - urease, tripsin inhibitors and mirosenase. It was detected that previous treatment of oil material by microwave field (frequency 2450 MH) inhibited oil oxidation and increased biological value of oil. Food products (mayonnaise, bread from whole ground wheat grain and rape flour, dessert of high biological value) with obtained vegetable proteins were developed and investigated.