Investigation Of Technological Properties Of Powder Of Eggplants

The aim of the article is to study and to generalize technological properties of eggplant powder, produced by infrared drying at temperatures 50-60 ºС. The results of the conducted complex of studies reflect main technological and consumption properties of the received puree that plays an important role at creating new culinary products.So, for studying technological properties of food eggplant powder, there was considered the complex of base functional-technological properties of powder, produced by infrared drying.For finding optimal conditions of rehydration of eggplant powders, there was studied the influence of such technological factors as: swelling ability; liquid; powder ratio; influence of the solvent temperature on renovation; renovation duration; degree of comminution of powders.Main parameters that influence the renovation ability of dried eggplants are investigated and studied in the article. The results of the studies of technological properties of eggplant powders prove their high rehydration properties. It gives a possibility to use powders at producing different culinary products not only for enriching them with functional ingredients, but also for giving them new technological properties.Based on the obtained results, there was elaborated and presented the new technological scheme of using renewed powders in food compositions

NEW MID-SEASON SPRING BARLEY CULTIVAR OMSKY 101

Background. The primary task of plant breeding is to develop and introduce into production two-row mid-season barley cultivars for feed and food purposes, capable of generating a high and high-quality grain yield. The purpose of the study is to characterize the new two-row fodder spring barley cultivar ‘Omsky 101’ (bred at Omsk Agrarian Scientific Center) according to its grain quality, yield and resistance to a set of diseases.Materials and methods. The experimental part of the work was carried out from 2013 through 2018 on the experimental fields of Omsk Agrarian Scientific Center, located in the southern forest-steppe and steppe zones. The area of the plot was 10 m2; there were 4 replications. The seeding rate was 4 million viable seeds per 1 ha. Agricultural practice in the experiment was conventional for the West Siberian region. Mathematical data processing complied with B. A. Dospekhov’s guidelines.Results. In terms of productivity, the new promising cv. ‘Omsky 101’ is a high-yielding variety; on average, over the period of research, its yield significantly exceeded the level of the reference cv. ‘Omsky 95’ both in the southern forest-steppe zone (+0.55 t/ha) and in the steppe zone (+0.38 t/ha). The increase over cv. ‘Omsky 100’ was 0.29 and 0.59 t/ha when sown over autumn plowing and fallow, respectively. When compared with the reference ‘Omsky 95’, ‘Omsky 101’ showed a gain in the weight of 1000 grains (+5.3 g), grain unit weight (+44.0 g/l), and grain uniformity (+12.4%). Also, when compared with both the reference and ‘Omsky 100’, there was an increased content of protein (+1.0 and +0.9%, respectively) and starch (+1.3 and +1.5%, respectively) in grain. During the period of study, according to the maximum damage scores with various smut species, ‘Omsky 101’ showed low rates of susceptibility to false loose smut (3.5% on average) and covered smut (5.0%), which is lower than the reference and level with cv. ‘Omsky 100’. Loose smut virulence rate was medium (23.1%), which is level with the reference but exceeds ‘Omsky 100’. Conclusion. The new promising cultivar ‘Omsky 101’ is high-yielding, of high quality, and resistant to smut species. The cultivar has been submitted to State Variety Trials in the Ural (9), West Siberian (10) and East Siberian (11) regions

Production of subtilisin proteases in bacteria and yeast

In this review, we discuss the progress in the study and modif ication of subtilisin proteases. Despite longstanding applications of microbial proteases and a large number of research papers, the search for new protease genes, the construction of producer strains, and the development of methods for their practical application are still relevant and important, judging by the number of citations of the research articles on proteases and their microbial producers. This enzyme class represents the largest share of the industrial production of proteins worldwide. This situation can explain the high level of interest in these enzymes and points to the high importance of designing domestic technologies for their manufacture. The review covers subtilisin classif ication, the history of their discovery, and subsequent research on the optimization of their properties. An overview of the classes of subtilisin proteases and related enzymes is provided too. There is a discussion about the problems with the search for (and selection of) subtilases from natural strains of various microorganisms, approaches to (and specifics of) their modif ication, as well as the relevant genetic engineering techniques. Details are provided on the methods for expression optimization of industrial subtilases of various strains: the details of the most important parameters of cultivation, i. e., composition of the media, culture duration, and the inf luence of temperature and pH. Also presented are the results of the latest studies on cultivation techniques: submerged and solid-state fermentation. From the literature data reviewed, we can conclude that native enzymes (i. e., those obtained from natural sources) currently hardly have any practical applications because of the decisive advantages of the enzymes modified by genetic engineering and having better properties: e. g., thermal stability, general resistance to detergents and specif ic resistance to various oxidants, high activity in various temperature ranges, independence from metal ions, and stability in the absence of calcium. The vast majority of subtilisin proteases are expressed in producer strains belonging to different species of the genus Bacillus. Meanwhile, there is an effort to adapt the expression of these enzymes to other microbes, in particular species of the yeast Pichia pastoris