Funksional ovqatlanish mahsulotlari ishlab chiqarishda o'simlik xomashyolaridan foydalanish istiqbollari ; Prospects for the use of plant raw materials in the production of functional foods

Mazkur maqolada an'anaviy va funktsional ovqatlarning tarkibiy qismlari sifatida biomodifikatsiyalangan oqsil va polisaxarid mahsulotlari konsentratlarini olish texnologiyalarini takomillashtirish masalalari atroflicha o‘rganildi. Oziq-ovqat oqsillarini ishlab chiqarish uchun ishlatilgan, o‘zining proteolitik fermentlari majmuasi bilan biomodifikatsiyalangan moyli oʻsimliklarning urugʻlari – kungaboqar, va zigʻir urug‘larning biomodifikatsiyasi natijasida asl urug‘larga nisbatan funktsional xususiyatli oqsilli mahsulotlar olish texnologiyasi asoslab berildi. ; The article examines in detail the issues of improving the technologies for obtaining concentrates of biomodified protein-polysaccharide products as components of traditional and functional foods. The technology for obtaining protein products with functional properties compared to the original seeds as a result of biomodification of oilseeds - sunflower and flax - biomodified with their own complex of proteolytic enzymes used to obtain food proteins is substantiated