IPAK CHIQINDILARIDAN (SERITSIN QOLDIQLARI) OZIQ-OVQAT QO'SHIMCHALARI VA BIRLAMCHI PROTEIN MANBALARINI AJRATIB OLISH TEXNOLOGIYASI
Abstract
Ushbu tadqiqotida ipak mahsulotidan olingan seritsin joylashuvini aniqlash texnologiyasi va uni oziq-ovqat sanoatida qo‘llash natijalari tahlil qilingan. Seritsin 18 xil aminokislotadan, original, aspartik kislota, glitsin va serin kabilardan tashkil topgan bo‘lib, bularning 90% i organizmida hazm bo‘ladi. Jahonda yiliga 20 000 tonna seritsin ishlab chiqarilishi mumkin, ammo bu resursning tarkibini utilizatsiya qilish muammosi ham bor. Zamonaviy ekstraktsiya usullari orasida issiq suvli (70-100°C), etanol bilan cho‘ktirish (75% v/v), mikroto‘lqinli va ultrafiltratsiya (MWCO 6000-30000 Da) usullari eng samarali hisoblanadi. Seritsinning Maillard reaktsiyasi orqali glikatsiyalanishi uning suvda eriuvchanligini 2-3 barobarga, antioksidantligini esa 3,5-5,5 barobarga oshiradi. O‘zbekiston yiliga 6,5-7,5 ming tonna quruq pilla ishlab chiqarish hajmiga ega bo‘lsa, 1,3-2,2 ming tonna seritsin olish mumkin. Maqolada seritsinni qayta ishlash texnologiyalari, biologik jihatdan va oziq-ovqat mahsulotlarida amaliy qo‘llanish yo‘nalishlari ilmiy asoslar bilan yoritilgan.
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