БЕЛОКСОДЕРЖАЩЕЕ РАСТИТЕЛЬНОЕ СЫРЬЕ КАК ОСНОВА КИСЛОМОЛОЧНЫХ ПРОДУКТОВ И НАПИТКОВ. ОБЗОР ПРЕДМЕТНОГО ПОЛЯ:

Valentina Vasilievna Kolpakova; Irina Sergeevna  Gaivoronskaya; Gleb Maksimovich Arbekov

doi:10.14258/jcprm.20250416871

Valentina Vasilievna Kolpakova All-Russian Research Institute of Starch and Processing of Starch-Containing Raw Materials – branch of the A.G. Lorkh Federal Research Center of Potatoes http://orcid.org/0000-0002-7288-8569 Email: Val-kolpakova@rambler.ru
Irina Sergeevna Gaivoronskaya All-Russian Research Institute of Starch and Processing of Starch-Containing Raw Materials – branch of the A.G. Lorkh Federal Research Center of Potatoes Email: irina_ivahnenko@bk.ru
Gleb Maksimovich Arbekov D. Mendeleev University of Chemical Technology of Russia Email: arbekov.gleb@mail.ru

https://doi.org/10.14258/jcprm.20250416871

Keywords: legumes, grain crops, proteins, functional properties, fermentation, nutritional value, biologically active substances

Abstract

Introduction. Dairy products are an essential part of the human diet, as they contain proteins, lipids, vitamins, probiotics and other compounds that ensure the vital functions of the human body. However, there are also an assortment that is intended for vegetarians, vegans and people limiting the consumption of lactose, casein, cholesterol. The production of such kind of products is based on biotechnological processes of plant based materials processing. The purpose of this review is to analyze and summarize the results of studies aimed at studying the properties of protein-containing plant materials, the transformation of their compounds, primarily protein substances, in the production of fermented milk products and drinks to improve the quality of products with biologically active substances.

Material and methods - publications, most of which were published in 2019-2024 and selected from the bibliographic databases eLIBRARY.RU, RSCI, Article, CAS, Crossref, Google Scholar, Scopus, Web of Science, Elsevier, PubMed, Search Report. The data were analyzed using the methods of systematization, generalization, intermediate conclusions and general conclusion.

Results and their discussion. The biochemical features of plant based materials, functional properties of proteins, methods of obtaining fermented milk products and beverages, including their fermentation, and quality indicators are characterized. Microorganisms that cause the accumulation of aromatic and biologically active substances that increase the nutritional, biological value and affect the probiotic properties of products during storage are considered.

Conclusions. Beverages and products with "double" milk and vegetable proteins are increasingly entering the market: fermented milk products, cheese, curd. Limiting factors of production have been identified: technological complexity, poor sensory profile of raw materials, difficulties in adapting microorganisms to raw materials during fermentation, insufficient study of the functional properties of proteins. Factors are directed on towards new and more effective solutions for the production of functional food products.

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Author Biographies

Valentina Vasilievna Kolpakova , All-Russian Research Institute of Starch and Processing of Starch-Containing Raw Materials – branch of the A.G. Lorkh Federal Research Center of Potatoes

Doctor of Technical Sciences, Professor, Chief Researcher, Head of Department

Irina Sergeevna Gaivoronskaya , All-Russian Research Institute of Starch and Processing of Starch-Containing Raw Materials – branch of the A.G. Lorkh Federal Research Center of Potatoes

Postgraduate Student

Gleb Maksimovich Arbekov, D. Mendeleev University of Chemical Technology of Russia

Student

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