GLYUTENI KAMAYTIRILGAN NON ISHLAB CHIQARISHDA TABIIY XAMIRTURUSHLARNING METABOLITIK FAOLLIGINI ANIQLASH
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Maqolada sut kislotali bakteriyalar va xamirturushlarni o‘z ichiga olgan zakvaskalarning metabolik faolligining glyuten miqdori
past bo‘lgan non sifatiga ta’siri ko‘rib chiqilgan. Tadqiqotning maqsadi zakvaskalarning kislotalilik dinamikasini, proteolitik
faolligini va gaz hosil bo‘lishini baholash, shuningdek ularning xamir tarkibidagi glyuten oqsillarining tuzilishi va miqdoriga
ta’sirini aniqlashdan iborat. Ishda Lactobacillus plantarum va Saccharomyces cerevisiae shtammlari asosida tayyorlangan,
fermentatsiya davomiyligi turlicha (8-24 soat) bo‘lgan zakvaskalar qo‘llanilgan. Aniqlanishicha, fermentatsiya davomiyligining
ortishi glyuten oqsillarining faol gidrolizlanishiga, erkin aminokislotalar miqdorining oshishiga hamda tayyor nonning organoleptik
ko‘rsatkichlarining yaxshilanishiga olib keladi. Natijalar glyutenga sezuvchanligi va metabolik buzilishlari bo‘lgan insonlar uchun
mo‘ljallangan glyuten miqdori past bo‘lgan non ishlab chiqarish texnologiyalarini ishlab chiqishda qo‘llanishi mumkin.
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