agronaukaАграрная наука Евро-Северо-ВостокаAgricultural Science Euro-North-East2072-90812500-1396FARC North-East10.30766/2072-9081.2020.21.4.408-416agronauka-579Research ArticleРАСТЕНИЕВОДСТВОPLANT GROWINGРазработка оптимального метода получения изолированных белков гороха для использования в селекции на качествоDevelopment of optimal method of obtaining pea isolated proteins for use in breeding for qualityhttps://orcid.org/0000-0002-8146-0791БобковС. В.BobkovS. V.

Бобков Сергей Васильевич, кандидат с.-х. наук, зав. лабораторией физиологии и биохимии растений

ул. Молодежная, д. 10, корп. 1, пос. Стрелецкий, Орловский район, Орловская область, 302502

Sergey V. Bobkov, PhD in Agricultural science, head of the Laboratory of Plant Physiology and Biochemistry

10, building 1, Molodezhnaya street, Streletsky, Orlovskiy district, Orel region, 302502

svbobkov@gmail.comУвароваО. В.UvarovaO. V.

Уварова Ольга Васильевна, инженер-исследователь лаборатории физиологии и биохимии растений

ул. Молодежная, д. 10, корп. 1, пос. Стрелецкий, Орловский район, Орловская область, 302502 

Olga V. Uvarova, engineer-researcher, the Laboratory of Plant Physiology and Biochemistry

10, building 1, Molodezhnaya street, Streletsky, Orlovskiy district, Orel region, 302502 

olgauvarova528@gmail.comФГБНУ «Федеральный научный центр зернобобовых и крупяных культур»РоссияFederal Scientific Center of Legumes and Groat CropsRussian Federation202022082020214408416Copyright © Бобков С.В., Уварова О.В., 20202020Бобков С.В., Уварова О.В.Bobkov S.V., Uvarova O.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.agronauka-sv.ru/jour/article/view/579

В статье представлены результаты экспериментов по определению оптимальных параметров получения изолированных белков из зерна культурного и дикого гороха для использования в селекции на качество. В эксперименте использовали муку сортов гороха Софья и Родник, а также образца к-3370 дикого подвида Pisum sativum L. ssp. Elatius. Изолированные белки получали на основе щелочной экстракции и изоэлектрической преципитации. Эксперименты проводили с использованием полного и дробного факторных планов с двумя уровнями факторов. Экстракцию и преципитацию белка проводили в два этапа, навеска муки составляла 100 г. Изучали влияние факторов (сорт, pH и время экстракции) на выход изолированного белка и эффективность экстракции, содержание сырого протеина и жира в белковых изолятах. Белковые изоляты характеризовались высоким (90,2-93,1 %) содержанием сырого протеина. Установлено, что рост pH выше 8 приводил к увеличению выхода изолята и уменьшению содержания сырого протеина. Полученные результаты указывают на возможность проведения эффективной щадящей экстракции белков гороха при пониженных значениях pH, что предотвращает образование токсичных химических веществ. Повышение pH способствовало увеличению содержания жира в белковом изоляте, особенно сильно и статистически значимо во второй экстракции. Вследствие этого, получение белковых изолятов для оценки генетических ресурсов гороха предложено проводить в результате одного цикла экстракции и осаждения. В экспериментах не выявлено существенных различий между культурным и диким горохом по технологическим показателям экстракции. Результаты исследований важны для оценки генетических ресурсов гороха по функциональным свойствам белковых изолятов.

The article provides the results of the experiments on determination of optimal parameters for obtaining isolated proteins from grains of cultivated and wild pea for use in breeding for quality. The flour of pea varieties Sophia, Rodnik and wild accession k-3370 (Pisum sativum L. ssp. Elatius) were used in the experiment. Isolated pea proteins were obtained based on alkaline extraction and isoelectric precipitation. The experiments were carried out with the use of complete and fractional factorial plans with two levels of factors. Extraction and precipitation of protein were conducted in two stages. One hundred grams of flour were used for extraction. Influence of factors (variety, pH, duration of extraction) on the yield of isolated protein, extraction efficiency, crude protein and fat content in protein isolates was studied. All isolates were characterized by high content of crude protein (90.2-93.1 %). It was determined that increase of pH higher than eight led to enhancement of protein yield and decrease of crude protein content. The results obtained raise the possibility of effective extraction at decreased level of pH that prevents the formation of toxic chemicals. Increase of pH promoted fat accumulation in protein isolate especially at the second stage of extraction. Thus, obtaining protein isolates for evaluation of pea genetic resources should be conducted during a single cycle of extraction and precipitation. The experiments have not revealed significant differences between cultivated and wild pea as to the technology of extraction. The results of the studies are important for evaluation of pea genetic resources according to functional properties of protein isolates.

генетические ресурсыкультурный и дикий горохзапасной белокэкстракцияпреципитациябелковый изолятсырой протеинжирэффективность экстракцииgenetic resourcescultivated and wild peastorage proteinextractionprecipitationprotein isolatecrude proteinfatefficiency of extractionРабота выполнена при финансовой поддержке Министерства науки и высшего образования РФ в рамках Государственного задания ФГБНУ «Федеральный научный центр зернобобовых и крупяных культур», по пункту 0636-2020-0008 "Мобилизация генетических ресурсов зернобобовых и крупяных культур для использования в селекционном процессе". Авторы выражают искреннюю благодарность Е. В. Семёновой (ВИГРР им Н. И. 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The authors declare that there are no conflicts of interest present.