The change of amino acid composition during the flour storage

The research objective was studying amino acid structure of the flour of wheat of various varieties and rye at various periods of storage. The research problems were to define amino acid structure of the samples of the flour of wheat of various varieties and rye; to carry out the analysis of the content of amino acids in the studied flour samples; to investigate the changes of the content of amino acids in the analyzed samples of the flour of wheat of various varieties and the rye in the course of storage. The objects of the research were the flour of various crops (wheat, rye) selected at the JSC ‘Zernoprodukt’ enterprise of Minusinsk district of Krasnoyarsk Region. The sampling was made from 6 parties of different varieties of the flour made during different calendar periods, and after 3-9 months’ shelf life of the studied samples. The amino acid structure of the samples of the flour of wheat and rye was defined. It was found that the rye flour had high level of amino acids in the protein composition after 3 months’ storage period. At a small period of storage (3 months) wheat flour of the first variety in general surpassed the premium wheat flour that confirmed the influence of the technology of receiving flour raw materials in the content of irreplaceable amino acids. With the increase in the shelf life from 6 to 9 months the decrease of almost all irreplaceable amino acids of the premium wheat flour was observed, the decrease was also characteristic for the rye flour at the increase in the period of storage from 3 to 6 months. At the increase in the period of storage in the flour the change of amino acid structure was not essential that testified to slow course of the processes of the change of amino acid structure, and also about the lack of the process of irreversible denaturation of protein which could be initiated by the effect of reagents or high heating. Considering the obtained data, it is possible to conclude that carrying out the long-term analysis of amino acid structure of flour raw materials is perspective direction of the researches.