tatpipТехника и технология пищевых производствFood Processing: Techniques and Technology2074-94142313-1748Кемеровский государственный университет10.21603/2074-9414-2024-1-2490LDFMSGtatpip-179Research ArticleСтатьиВлияние на белки глиадина частичной замены пшеничной муки в кексах мукой из киноаGliadin Proteins in Muffins with Quinoa Flourhttps://orcid.org/0000-0003-1118-4565Гойкович ЦветковичВ. С.Gojković CvjetkovićV. S.

Лукавица

Vesna S. Gojković Cvjetković

Lukavica

vesna.gojkovic@tfzv.ues.rs.bahttps://orcid.org/0000-0002-3809-4415ШкулетичД. М.ŠkuletićD. M.

Лукавица

Dragana M. Škuletić

Lukavica

Марьянович-БалабанЖ. Р.Marjanović-BalabanŽ. R.

Баня-Лука

Željka R. Marjanović-Balaban

Banja Luka

https://orcid.org/0000-0002-3809-4415ВуядиновичД. П.VujadinovićD. P.

Лукавица

Dragan P. Vujadinović

Lukavica

https://orcid.org/0000-0002-1169-5755РаичД. З.RajićD. Z.

Лукавица

Danijela Z. Rajić

Lukavica

https://orcid.org/0000-0001-5055-1781ТомовичВ. М.TomovićV. M.

Нови-Сад

Vladimir M. Tomović

Novi Sad

Восточно-Сараевский университетРоссияUniversity of East SarajevoRussian FederationБаня-Лукский университетБосния и ГерцеговинаUniversity of Banja LukaBosnia and HerzegovinaНови-Садский университетСербияUniversity of Novi SadSerbia2024210820265418292Copyright © Гойкович Цветкович В.С., Шкулетич Д.М., Марьянович-Балабан Ж.Р., Вуядинович Д.П., Раич Д.З., Томович В.М., 20262026Гойкович Цветкович В.С., Шкулетич Д.М., Марьянович-Балабан Ж.Р., Вуядинович Д.П., Раич Д.З., Томович В.М.Gojković Cvjetković V.S., Škuletić D.M., Marjanović-Balaban Ž.R., Vujadinović D.P., Rajić D.Z., Tomović V.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fptt.ru/jour/article/view/179

Кексы относятся к мучным кондитерским изделиям, которые имеют длительный срок хранения, что влияет на их популярность. Благодаря вкусовым характеристикам кексы любят дети и пожилые люди. Главным рецептурным компонентом кексов является пшеничная мука. Глютен – основной белок в составе пшеничной муки. Именно его связывают с возникновением заболевания целиакия. Глютен состоит из двух фракций: глиадинов и глютенинов. Цель исследования – изучение возможности замены части пшеничной муки в кексах мукой киноа.

Заменили часть пшеничной муки в традиционных кексах на муку киноа – 25, 50 и 75 %. Образцы хранили в течение 0, 2 и 4 недель. После этого белки глиадина экстрагировали 70 % этанолом. Глиадин отделяли с помощью высокоэффективного жидкостного хроматографа (Agilent Technologies 1260 Infinity, США), чтобы измерить его общее количество белка и количество белков в каждой фракции. Тесты на поглощение проводились при длине волны 210 нм.

Содержание белка глиадина снижалось до соотношения пшеницы и киноа 50:50, поскольку мука киноа не содержит глютена, хотя богата белком. За 0, 2 и 4 недели хранения содержание белка снижалось в образцах, где соотношение муки пшеницы и киноа было 100:0, 75:25 и 50:50. Однако в кексах с 25 % пшеничной муки и 75 % муки киноа наблюдалось увеличение содержания глиадина.

Полученные результаты могут стать точкой для разработки кексов с высоким содержанием клетчатки, без глютена и повышенной питательностью.

Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins.

In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm.

The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content.

The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.

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