ТЕХНОЛОГИЯ ПОЛУЧЕНИЯ ВЫСОКОБЕЛКОВОГО КОРМОВОГО ПРОДУКТА ИЗ ЛЮПИНА
DOI 10.12737/2073-0462-2025-20-4-107-118 УДК 636.085.54
Ключевые слова:
люпин, белковый концентрат, мультиферментная композиция, технология, ферментативный гидролиз, микробный кормовой белок, дрожжи, белковый изолят, кормопроизводство.Аннотация
Целью работы являлась разработка технологии получения высокобелкового кормового продукта из люпина белого с последующей оценкой в нем содержания протеина. В работе использовали люпин белый Дега (г. Иваново, Россия, урожай 2024 год). Семена измельчали, подвергали различным режимам предварительной обработки, а затем - ферментативному гидролизу с препаратами ГК «Фермент» (Беларусь) при t = 50°С, 130 мин-1, pH = 4,5-5,0 10 ч. Ферментную композицию, которая позволила получить максимальный выход редуцирующих веществ, определяли экспериментально по полному трехфакторному плану (фактор X1 – дозировка целлюлазного комплекса, 0,005-0,4% от субстрата в сырье, Х2 – дозировка гемицеллюлаз, 0,33-3,0%, Х3 – дозировка липазы, 0,06-0,4%, отклик Y1 – концентрация редуцирующих веществ в % в гидролизатах). На смеси твердых продуктов и гидролизатов культивировали дрожжи Candida tropicalis ВКПМ Y-3 и Saccharomyces cerevisiae ВКПМ Y-1136 при t = 28-35°С, 90 мин-1, pH=4,8-5,0 в течение 24 часов. После сушки итоговый ферментированный продукт измельчали и определяли содержание сырого протеина. Полученный в ходе работы концентрат содержал 47,2 ± 1,12% сырого протеина (при ферментации с участием дрожжей Candida tropicalis) и 44,9 ± 1,33% (с Saccharomyces cerevisiae), что демонстрирует высокую эффективность разработанной технологии по обогащению продукта протеином. Впервые разработана технология двухстадийной биоконверсии семян люпина в жидкой фазе по схеме «ферментативный гидролиз — культивирование дрожжей», обеспечивающая целевой гидролиз полисахаридов с сохранением белковых фракций.
Литература
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1. Pasarin D, Lavric V, Enascuta CE. Optimal enzymatic hydrolysis of sweet lupine protein towards food ingredients. Fermentation. 2023; Vol.9. Issue 3. p. 203. doi: 10.3390/fermentation9030203.
2. Volkova GS, Sokolova EN, Ionov VV. Rationale for the choice of enzyme complex for biocatalytic treatment of black chokeberry cake. [Internet]. Proc. 2023 Intern. Conf. on Agricultural Engineering and Technologies. 2023; 23-25 p. [cited 2025, November 27]. Available from: https://www.cabidigitallibrary.org/doi/full/10.5555/20230213738. doi: 10.52653/PPI.2023.5.5.006.
3. Fedorova ZN. Protein concentrates based on extruded lupine grain, with use of enzymes, in feeding calves and poultry. [Internet]. IOP Conference Series: Earth and Environmental Science. Bristol-UK: IOP Publishing. 2021; Vol.663. No.1. Art.no. 012021. [cited 2025, November 27]. Available from: https://www.elibrary.ru/item.asp?id=44857577. (дата обращения 27.11.2025). doi: 10.1088/1755-1315/663/1/012021.
4. Khorsandi A. The use of solid-state fermentation to improve the protein quality, functionality and flavour of pulse protein isolates. Dissertation. University of Saskatchewan, Canada, 2022.
5. Dominguez-Valencia R, Bermudez R, Pateiro M. Impact of supercritical CO2 treatment on lupin flour and lupin protein isolates. Foods. 2025; Vol.14. Issue 4. p. 675. doi: 10.3390/foods14040675.
6. Du J, Liang J, Gao X. Optimization of an artificial cellulase cocktail for high-solids enzymatic hydrolysis of cellulosic materials with different pretreatment methods. Bioresource Technology. 2020; Vol.295. 122272 p. doi: 10.1016/j.biortech.2019.122272.
7. Kim IJ, Lee H, Kim KH. Pure enzyme cocktails tailored for saccharification of sugarcane bagasse pretreated using different methods. Process Biochemistry. 2017; Vol.57. 167-174 p. doi: 10.1016/j.procbio.2017.04.006.
8. Mironova GF, Skiba EA, Kukhlenko AA. Preparing nutrient media from lignocellulose: optimizing the composition of a multienzyme compound. Catalysis in industry. 2020; Vol.12. 162-168 p. doi: 10.1134/S2070050420020063.
9. Fedorova ZN, Tkachenko YuG, Bliadze VG. Grain of narrow-leaved lupine with inclusion of organic micronutrient complex OMC as an alternative to soybeans in protein concentrates. [Internet]. IOP Conference Series: Earth and Environmental Science. Bristol-UK: IOP Publishing. 2021; Vol.901. No.1. 012022 p. [cited 2025, November 27]. Available from: https://iopscience.iop.org/article/10.1088/1755-1315/901/1/012022/meta. doi: 10.1088/1755-1315/901/1/012022.
10. Dent T, Maleky F. Pulse protein processing: the effect of processing choices and enzymatic hydrolysis on ingredient functionality. Critical reviews in food science and nutrition. 2023; Vol.63. Issue 29. 9914-9925 p. doi: 10.1080/10408398.2022.2070723.
11. Wang M, Ettelaie R, Sarkar A. Enzymatic hydrolysis of legume proteins: Lessons on surface property outcomes. Current opinion in food science. 2025; Vol.62. 101259 p. doi: 10.1016/j.cofs.2024.101259/
12. Opazo-Navarrete M, Burgos-Diaz C, Garrido-Miranda KA. Effect of enzymatic hydrolysis on solubility and emulsifying properties of lupin proteins (Lupinus luteus). Colloids and Interfaces. 2022; Vol.6. Issue 4. 82 p. doi: 10.3390/colloids6040082.
13. Leonid K, Anna D, Sergey T, Production of herbal protein isolates with the enzymatic hydrolysis technology. Int J Pharm Res Allied Sci. 2020; Vol.9. Issue 3. 10-15 p.
14. Kebede YS, Teferra TF. Isoelectric point isolation and characterization of proteins from lupine cultivars as influenced by chemical and theral treatments. Heliyon. 2023; Vol.9. Issue 3. 14027 p. doi: 10.1016/j.heliyon.2023.e14027.
15. Feng X, Ng K, Ajlouni S. Effect of solid-state fermentation on plant-sourced proteins: a review. Food Reviews International. 2024; Vol.40. Issue 9. 2580-2617 p. doi: 10.1080/87559129.2023.2274490.
16. Wang J, Huang Z, Jiang Q. Fungal solid-state fermentation of crops and their by-products to obtain protein resources: the next frontier of food industry. Trends in Food Science & Technology. 2023; Vol.138. 628-644 p. doi: 10.1016/j.tifs.2023.06.020.
17. Bartkiene E, Sakiene V, Bartkevics V. Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with pediococcus pentosaceus strains. International Journal of Food Science and Technology. 2018; Vol.53. Issue 8. 1896-1905 p. doi: 10.1111/ijfs.13775.
18. Schlegel K, Lidzba N, Ueberham E. Fermentation of lupin protein hydrolysates –effects on their functional properties, sensory profile and allergenic potential of major lupin allergen lup an 1. Foods. 2021; Vol.10. Issue 2. 281 p. doi: 10.3390/foods10020281.
19. Prosvirnikov DB, Tuntsev DV, Valeeva RT. [Enzymatic hydrolysis of agricultural plant materials with subsequent cultivation of fodder yeasts Candida tropicalis and Saccharomyces cerevisiae]. Agrarnaya nauka. 2025; Vol.9. 141-150 p. https://doi.org/10.32634/0869-8155-2025-398-09-141-150.
20. Aleixandre A, Gil JV, Sineiro J. Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions. Food Chemistry. 2022; Vol.372. 131231 p. doi: 10.1016/j.foodchem.2021.131231.
21. Yuan Y, Jiang B, Chen H. Recent advances in understanding the effects of lignin structural characteristics on enzymatic hydrolysis. Biotechnology for Biofuels. 2021; Vol.14. 1 p. doi: 10.1186/s13068-021-02054-1
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