Особенности производства и усвоения белков растительного и животного происхождения: обзор предметного поля

Введение: Ключевым аспектом обеспечения качественного питания является оптимальное соотношение и количественное содержание нутриентов. Белок занимает центральное место в суточном рационе человека. Анализ текущего состояния и перспектив комплексной переработки высокобелкового растительного сырья с целью повышения его биологической ценности представляет собой важную научную и общественную задачу. 

Цель: Критическое осмысление, систематизация и обобщение особенностей существующей переработки растительного белка для повышения его биологической ценности. 

Материалы и методы: Для анализа текущего состояния производства сырья животного и растительного происхождения был проведен обзор научных публикаций и электронных ресурсов. Исследование охватывает период с 1996 по 2023 годы. Поиск релевантной литературы осуществлялся через научные базы данных, такие как Scopus, Web of Science и РИНЦ, а также с использованием системы Google Scholar. Исследование включало работы, опубликованные на русском и английском языках. Для систематизации обзора литературы использовался протокол PRISMA.

Результаты: Производство белка животного происхождения оказывает заметное экологическое воздействие из-за значительных негативных последствий для окружающей среды. Несмотря на высокие качественные характеристики животного белка, мировое сообщество стремится к минимизации его потребления путём частичной замены на растительные источники белка. Разработка пищевых продуктов на основе растительного белка связана с рядом проблем, в частности, с биосинтезом белка в организме и спецификой пищевых привычек населения. Растительный белок, в сравнении с животным, уступает по аминокислотному профилю и имеет более низкую биодоступность из-за содержания антипитательных веществ. Для улучшения его характеристик применяются различные методы обработки растительного сырья, направленные на нейтрализацию негативного влияния сопутствующих компонентов, включая химические и физические методы воздействия, концентрирование и изоляцию белков. Перед научным сообществом стоит задача разработки оптимальных методов переработки растительного сырья для повышения эффективности усвоения белков, с учетом особенностей пищевой базы и механизмов усвоения белка в организме человека.

Выводы: Применение различных способов обработки высокобелкового растительного сырья позволяют повысить доступность белковых компонентов в пищеварительной системе человека. Биологическую ценность растительного белка можно регулировать комбинированием сырья с разным аминокислотным составом. Многообразие факторов, влияющих на усвоения белковой пищи, диктуют мировому обществу использование комплексного подхода к производству новых высокобелковых продуктов питания. 

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