Change amino acid composition of grain texturates during storage

The paper presents the results of studies of the amino acid composition of grain texturates during storage in various packaging options. The texturate of various grain crops (wheat, barley, oats) obtained from the grain of these crops grown at the agro-industrial enterprise of the Krasnoyarsk Territory LLC "AGROSFERA" was chosen as the object of study. The amino acid composition of samples of wheat, barley and oat texturates in various packaging options for a 6-month storage period was determined and analyzed in order to determine the change in this indicator during storage. It has been established that wheat texturate has a higher content of essential amino acids in the protein composition, and barley texturate has the lowest content, which is due to the genetic characteristics of the types of crops under consideration. It was revealed that in the process of storage in a plastic film in vacuum packaging, in general, there is a change in the content of essential amino acids towards its decrease, which indicates the connection between the occurrence of physicochemical reactions in the raw material and the oxidative effect of atmospheric oxygen. It was noted that no significant change in the amino acid composition of the studied samples was detected, which may be due to the low rate of the processes of changing the amino acid composition, leading to a decrease in biological value. It was found that the best storage option, characterized by a higher content of essential and non-essential amino acids, for wheat texturate is storage in a polypropylene bag, for barley texturate - in a package made of high-density paper, for oat texturate - storage in a plastic bag. Considering the data obtained, it can be concluded that a longer-term analysis of the amino acid composition of textured raw materials, as well as the need to take into account other indicators (protein, starch, sugar, etc.) are a promising area of research and necessitate a comprehensive assessment when choosing the type of packaging.