kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2025-4(20)-38kaz44-2164Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ФИЗИКО-ХИМИЧЕСКИЕ СВОЙСТВА БЕЛКОВЫХ ИЗОЛЯТОВ, ПОЛУЧЕННЫХ ИЗ БОБОВЫХ И ЗЕРНОВЫХ КУЛЬТУР, И ИХ ПРИМЕНЕНИЕ В ПРОИЗВОДСТВЕ МЯСНЫХ АНАЛОГОВPHYSICOCHEMICAL PROPERTIES OF PROTEIN ISOLATES FROM LEGUME AND CEREAL CROPS AND THEIR APPLICATION IN MEAT ANALOGUE PRODUCTIONhttps://orcid.org/0000-0001-5684-0621МуратЛ. А.MuratL.

Линара Азаматқызы Мурат – докторант кафедры «Технологии пищевых и перерабатывающих производств»

010000, Республика Казахстан, г. Астана, проспект Женис, 62

Linara Murat – Doctoral student at the Department of «Food and Processing Production Technologies»

010000, Republic of Kazakhstan, Astana, Zhenis Avenue, 62

linaraazamatkyzy@mail.ruhttps://orcid.org/0000-0002-6043-4658ШайменоваБ. С.ShaimenovaB.

Бахыт Сайлауовна Шайменова – докторант кафедры «Технологии пищевых и перерабатывающих производств»

010000, Республика Казахстан, г. Астана, проспект Женис, 62

Bakhyt Shaimenova – Doctoral student at the Department of «Food and Processing Production Technologies»

010000, Republic of Kazakhstan, Astana, Zhenis Avenue, 62

bulashevag@mail.ruhttps://orcid.org/0000-0002-8178-3080АйтмухамбетовД. К.AitmuhambetovD.

Даулет Какижанович Айтмухамбетов – кандидат сельскохозяйственных наук

010000, Республика Казахстан, г. Астана, проспект Женис, 62

Daulet Aitmuhambetov – Candidate of Agricultural Sciences

010000, Republic of Kazakhstan, Astana, Zhenis Avenue, 62

daulet-kerei@mail.ruhttps://orcid.org/0000-0001-5472-036XОспанкуловаГ. Х.OspankulovaG.

Гульназым Хамитовна Оспанкулова – кандидат биологических наук, и.о. ассоциированного профессора кафедры «Технологии пищевых и перерабатывающих производств»

010000, Республика Казахстан, г. Астана, проспект Женис, 62

Gulnazym Ospankulova – Candidate of Biological Sciences, Acting Associate Professor at the Department of «Food and  Processing Production Technologies»

010000, Republic of Kazakhstan, Astana, Zhenis Avenue, 62

bshaymenova@mail.ruКазахский агротехнический исследовательский университет им. С. СейфуллинаКазахстанS. Seifullin Kazakh Agrotechnical Research UniversityKazakhstan20252501202614(20)314321Copyright © Мурат Л.А., Шайменова Б.С., Айтмухамбетов Д.К., Оспанкулова Г.Х., 20262026Мурат Л.А., Шайменова Б.С., Айтмухамбетов Д.К., Оспанкулова Г.Х.Murat L., Shaimenova B., Aitmuhambetov D., Ospankulova G.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/2164

В данной статье проведено комплексное исследование белковых изолятов, полученных из гороха, сои, пшеницы и кукурузы: определены их выход, химический состав, физико-химические и колориметрические характеристики (CIE Lab*), а также аминокислотный профиль. Выделение белков осуществляли методом щёлочной экстракции (0,1 М NaOH, pH 9, 30 °C, 60 мин). Эффективность экстракции во всех образцах была высокой и варьировала в пределах 83,25-85,21%; наибольший выход зафиксирован у сои (31,1%) и гороха (21,23%). Массовая доля белка в изолятах составляла 69,37–79,36%; содержание жира было минимальным у сои (0,12%), тогда как доля углеводов была повышенной в пшеничном изоляте (19,2%). Показатели плотности продемонстрировали для пшеничного изолята более высокие значения насыпной (0,52 г/мл) и уплотнённой (0,73 г/мл) плотности, что благоприятствует формированию волокнистой, «мясоподобной» текстуры. Цветовой анализ подтвердил высокую светлоту всех изолятов (L* = 80,15-85,47). По аминокислотному профилю изоляты гороха и сои отличались более сбалансированным составом (повышенное содержание лизина и аргинина), тогда как для кукурузы (зеин) и пшеницы лимитирующим фактором выступал лизин. Полученные результаты обосновывают использование белков сои и гороха в качестве базовых компонентов при производстве растительных мясозаменителей, а пшеницы (глютен/клейковина) и кукурузы – как функциональных структурообразующих добавок.

This article presents a comprehensive evaluation of protein isolates derived from pea, soy, wheat, and corn, including their yield, chemical composition, physicochemical and colorimetric characteristics (CIE Lab*), and amino acid profiles. Proteins were obtained via alkaline extraction (0.1 M NaOH, pH 9, 30°C, 60 min). Extraction efficiency was high across all samples (83.25-85.21%); the highest yields were recorded for soy (31.1%) and pea (21.23%). The protein mass fraction in the isolates ranged from 69.37% to 79.36%; fat content was lowest in soy (0.12%), whereas the carbohydrate fraction was elevated in the wheat isolate (19.2%). Bulk and tapped densities for the wheat isolate (0.52 g/mL and 0.73 g/mL, respectively) indicate a favorable potential for forming a fibrous, meat-like texture. Color analysis confirmed high lightness across all isolates (L* = 80.15-85.47). Based on amino acid profiles, pea and soy isolates exhibited more balanced compositions (higher lysine and arginine), whereas lysine was limiting in corn (zein) and wheat. These findings substantiate the use of soy and pea proteins as base components for plant-based meat analogues, with wheat (gluten) and corn serving as functional structure-forming additives.

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