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AGRICULTURE, AGROCHEMICAL, FEED PRODUCTION, AGROECOLOGY

RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION

A.I. Kabylda* 1 , G.S. Serikbay 1 , M.S. Myktabayeva 1 , V.B. Tolenova 1 , N.Zh. Muslimov 1

1 Astana branch of Kazakh Research Institute of Processing and Food Industry LLP, Nursultan, Kazakhstan

doi.org/10.37884/2-2022/04 pp. 28-37 Admitted 25.05.2022 Published 28.06.2022

Abstract

This article shows the need to expand the range of specialized gluten-free products for patients with celiac disease. Celiac disease affects the intestinal mucosa of people who are sensitive to gluten, causing inflammation of the stomach. Therefore, for the formulation of gluten-free products, it is especially important to study the composition of raw materials, in particular, knowledge of the amino composition. Proteins entering the human body with food, under the action of digestive enzymes, are hydrolyzed to amino acids, from which, in the presence of enzymes, various proteins necessary for humans are formed. Amino acids are divided into essential and non-essential amino acids. Essential amino acids are considered very important for the human body, because the presence of essential amino acids in food indicates its nutritional value. Based on the analysis of the amino acid composition in the recipe of dry mixes for the production of gluten-free products, a method for the simultaneous use of two types of flour is indicated, since this allows you to balance the additional protein composition. As a result of the study, the amino acid composition of gluten-free flour varieties was studied. As raw materials, flour varieties of crops such as rice, corn, buckwheat, chickpeas, sorghum were taken and analyzed. It is established that each raw material has its own characteristics depending on the amino acid composition, respectively, in the future, the optimal grade of flour will be selected in the food recipe.

gluten, celiac disease, gluten-free flour, protein, essential amino acids, interchangeable amino acids, nutritional value

01 Introduction

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02 References

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Citation Links

[1]2022. RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION . Izdenister natigeler. 2 (94) (Jun. 2022), 28–37. DOI:https://doi.org/10.37884/2-2022/04.
(1)RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION . Izdenister natigeler 2022, No. 2 (94), 28-37. https://doi.org/10.37884/2-2022/04.
RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION . (2022). Izdenister Natigeler, 2 (94), 28-37. https://doi.org/10.37884/2-2022/04
RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION . Izdenister natigeler, [S. l.], n. 2 (94), p. 28–37, 2022. DOI: 10.37884/2-2022/04. Disponível em: https://kazvetjournal.kaznaru.edu.kz/index.php/research/article/view/120. Acesso em: 15 sep. 2026.
“RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION ”. 2022. Izdenister Natigeler, no. 2 (94) (June): 28-37. https://doi.org/10.37884/2-2022/04.
“RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION ” (2022) Izdenister natigeler, (2 (94), pp. 28–37. doi:10.37884/2-2022/04.
[1]“RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION ”, Izdenister natigeler, no. 2 (94), pp. 28–37, Jun. 2022, doi: 10.37884/2-2022/04.
“RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION ”. Izdenister Natigeler, no. 2 (94), June 2022, pp. 28-37, https://doi.org/10.37884/2-2022/04.
“RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION ”. Izdenister natigeler, no. 2 (94) (June 28, 2022): 28–37. Accessed September 15, 2026. https://kazvetjournal.kaznaru.edu.kz/index.php/research/article/view/120.
1.RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION . Izdenister natigeler [Internet]. 2022 Jun. 28 [cited 2026 Sep. 15];(2 (94):28-37. Available from: https://kazvetjournal.kaznaru.edu.kz/index.php/research/article/view/120
1.RESEARCH OF AMINO ACID COMPOSITION OF GLUTEN-FREE FLOUR OF DOMESTIC PRODUCTION . Izdenister natigeler. 2022;(2 (94):28-37. doi:10.37884/2-2022/04