Technological Features and Prospects of Using Vegetable Proteins in the Food Industry. Part 1. Analysis of the Nutritional and Biological Value of High-protein Vegetable Products

Abstract

The structure of the world's resources of food protein is formed by the principle of separation of human food products into two main groups - plant and animal origin. Animal protein contains all essential amino acids. But when taking high-quality amino acid composition of animal protein together with him in the human body receives saturated fatty acids and cholesterol, which increase the risk of developing diseases of civilization: obesity, diabetes and cardiovascular diseases. Protein products of plant origin contain a much smaller proportion of saturated fats, and polyunsaturated fatty acids contain a larger amount. That is why the diet should be balanced intake of animal and vegetable protein. Analysis of the world situation in recent years indicates insufficient production of animal products: vegetable proteins account for 80 %, and animal protein - about 20 % of the total produced in the world. Currently, there is a fairly full-bodied base of plant protein raw materials for processing into functional and specialized products. Based on the statistical data presented in the article, it is clear that leguminous crops, especially peas, are the most promising source of protein for the Russian population. This culture differs in that it does not cause allergic reactions and can be cultivated without restrictions on soil and climatic conditions. High nutritional value and a fairly balanced amino acid c18andidaomposition allow us to consider peas as a promising basis for the production of functional and specialized food products.