kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2024-3(15)-18kaz44-1513Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ОЦЕНКА КАЧЕСТВА ЦЕЛЬНОЗЕРНОВЫХ И БОБОВЫХ КУЛЬТУРEVALUATION OF THE QUALITY OF WHOLE GRAINS AND LEGUMEShttps://orcid.org/0000-0001-9595-0559ТоймбаеваД. Б.ToimbayevaD. B.

Дана Болатовна Тоймбаева – магистр техники и технологии,

020000, Шортандинский р., п. Научный, ул. А. Бараева 15

Dana Bolatovna Toimbayeva – Master of Engineering and Technology,

020000, Shortandynskiy p., c.Nauchniy, Barayev street 15

bio.dana@mail.ruhttps://orcid.org/0000-0002-9717-3236ТемироваИ. Ж.TemirovaI. J.

Индира Жанатовна Темирова – магистр технических наук,

020000, Шортандинский р., п. Научный, ул. А. Бараева 15

Indira Zhanatovna Temirova – Master of Technical Sciences,

020000, Shortandynskiy p., c.Nauchniy, Barayev street 15

indira_t85@mail.ruhttps://orcid.org/0000-0003-1078-928XАльдиеваА. Б.AldievaA. B.

Акмарал Беимбетовна Альдиева – бакалавр химии,

020000, Шортандинский р., п. Научный, ул. А. Бараева 15

Akmaral Beimbetovna Aldiyeva – Bachelor of Chemistry,

020000, Shortandynskiy p., c.Nauchniy, Barayev street 15

Akylinaakmaral@mail.ruhttps://orcid.org/0009-0001-9265-8496ХамитоваД. Д.KhamitovaD. D.

Дина Дауреновна Хамитова,

020000, Шортандинский р., п. Научный, ул. А. Бараева 15

Dina Daurenovna Khamitova,

020000, Shortandynskiy p., c.Nauchniy, Barayev street 15

dina.khamitova@nu.edu.kzhttps://orcid.org/0000-0002-6043-4658ОспакуловаГ. Х.OspankulovaG. H.

Гульназым Хамитовна Оспанкулова – кандидат биологических наук,

010000, г. Астана, пр. Женис, 62

Gulnazym Khamitovna Ospankulova – Candidate of Biological Sciences,

010000, Astana, Zhenis av. 62

bulashevag@mail.ruНаучно-производственный центр зернового хозяйства им. А.И. БараеваРоссияA.I. Barayev research and production centre for grain farmingRussian FederationКазахский агротехнический исследовательский университет им. С.СейфуллинаРоссияKazakh Agrotechnical research university named after S.SeifullinRussian Federation20240411202403(15)127133Copyright © Тоймбаева Д.Б., Темирова И.Ж., Альдиева А.Б., Хамитова Д.Д., Оспакулова Г.Х., 20242024Тоймбаева Д.Б., Темирова И.Ж., Альдиева А.Б., Хамитова Д.Д., Оспакулова Г.Х.Toimbayeva D.B., Temirova I.J., Aldieva A.B., Khamitova D.D., Ospankulova G.H.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/1513

Зерновые продукты являются основным элементом обеспечения продовольственной безопасности населения. В последние годы спрос на цельнозерновые продукты значительно возрос. Цельнозерновые продукты обладают высокой питательностью благодаря сбалансированному содержанию аминокислот и других макро- и микроэлементов. Целью настоящего исследования является изучение химического и аминокислотного состава цельнозернового сырья, таких как зерно тритикале сорта «Даурен», зерно гречихи сорта «Дикуль», зерно чечевицы сортов «Сакура», «Шырайлы».

В результате проведения химического исследования установлено, что бобовые культуры отличаются высоким содержанием белка, которое примерно в два раза выше, чем в цельнозерновых, их содержание составило 28,75% и 24,67%. Анализ проведенных исследований показал, что аминокислотный состав белка цельнозерновых и бобовых культур характеризуется высоким содержанием незаменимых аминокислот. В бобовых культурах преобладает содержание аргинина и лизина по сравнению с цельнозерновыми культурами. Бобовые культуры обладают большим содержанием белка, чем цельнозерновые, что делает их важными для увеличения пищевой ценности продуктов питания при их смешивании. Дополнительно исследовались различные методы обработки и их влияние на сохранение питательных свойств.

Grain products are a fundamental element in ensuring food security for the population. In recent years, the demand for whole grain products has significantly increased. Whole grain products are highly nutritious due to their balanced content of amino acids and other macro- and microelements. The aim of this study is to investigate the chemical and amino acid composition of whole grain raw materials such as triticale grain of the «Dauren» variety, buckwheat grain of the «Dikul» variety, and lentil grains of the «Sakura» and «Shyrayly» varieties. The chemical research revealed that whole leguminous crops have a high protein content, which is approximately twice as high as that of whole grains, with protein content values of 28,75% and 24,67%, respectively. The analysis of the conducted studies showed that the amino acid composition of the proteins in whole grains and whole leguminous crops is characterized by a high content of essential amino acids. Leguminous crops have a higher content of arginine and lysine compared to whole grains. Whole leguminous crops have a higher protein content than whole grains, making them important for increasing the nutritional value of food products when mixed. Additionally, various processing methods and their effects on preserving nutritional properties were studied.

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The authors declare that there are no conflicts of interest present.