STUDY OF BIOLOGICAL VALUE OF PROTEIN OF NAKED OATS GRAIN

In long-term studies (2017-2019), a significant advantage of the bare-grain varieties of oats Bekas and Baguette in terms of protein content in grain over membranous variety- standard Konkur was established. In this regard, studies have been carried out to study the amino acid composition of the grain of this crop, with the aim of establishing the biological value of the protein of the grain of naked oat, and the possibility of using it as an additive to increase the nutritional value and quality of food products by increasing the proportion of essential amino acids in them. Grain samples of two varieties of naked oats Baguette and Bekas were used as experimental material. The amino acid composition of proteins was determined using the capillary electrophoresis system "KAPEL-105M". To determine the biological value of oat protein, the following parameters were calculated: amino acid score, amino acid score difference coefficient (CRA, %). The largest number of essential amino acids is characterized by grain protein of the Bekas variety (66,9 g / kg), which account for 33,3% of the sum of all amino acids, and the Baguet variety is 69,1% of the total number of essential amino acids. In relation to the standard, in the protein of the naked oat grain there is a deficiency of such essential amino acids as lysine, threonine and valine. By the content of three limiting essential amino acids, the Bekas variety stood out – 91,4% (Baguette variety – 83,6%), but its biological value is slightly lower than that of Baguette variety due to the excess of essential amino acids (18 , 0%). A decrease in the excess amount of essential amino acids in the protein (excess of the physiologically necessary norm (standard) in the Baguette variety by 10,6%) increases its balance by reducing the difference in amino acid scores (KRAS), and the biological value of the protein increases. Due to the violation of the quantitative ratio of essential amino acids (relative to the standard), the KRAS of the protein of the grain of the Bekas variety is 26,3%, the Baguette variety is 23,5%, the biological value is 73,7% and 76,5%, respectively. The results of the studies indicate the possibility of using the varieties of naked oats Bekas and Baguette as an additive in various fields of production in order to increase nutritional value and obtain more biologically valuable products by increasing the proportion of essential amino acids in them