Biotechnology of Larva Raw Material to be Used in Food Industry
https://doi.org/10.21686/2413-2829-2022-3-224-230
Abstract
The article investigates new food api-technologies of using non-traditional cheep sources with high content of protein needed to build sustainability of food system. It shows the alternative possibility to use larva raw material of bee origin for the advanced food technology, i. e. api-technology. The authors studied all types of larvae of bee family, however, the most promising ones are drone larvae at the age of 7 to 9 days after their sealing. The paste made of them by pounding to the fine-disperse consistence was dried in vacuum according to specially designed technology, when biologically active matters and bio-polymers were preserved. As a result the api-product ‘Bilar’ was produced with the mass share of protein exceeding 50%. It contains reducing hydrocarbons and high-quality fats. The amino-acid composition of ‘Bilar’ protein fraction includes all independent amino-acids. In the research it was found out that the amounts of lizin, tryptophan and valin in ‘Bilar’ exceed their content in the ideal protein. Fats are presented by 28 high fat acids, which correspond to the formula of balanced nutrition. Apart from that it contains vitamins and mineral substances, bilious acids. The authors proved technological parameters of growing drone larvae on industrial scales and prospects of their use in food production.
About the Authors
E. N. Myasnikova
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Elena N. Myasnikova PhD, Assistant Professor, Assistant Professor of the Department for Restaurant Business
36 Stremyanny Lane, Moscow, 117997
I. А. Prokhoda
Bryansk branch of the Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Irina A. Prokhoda Doctor of Agricultural Sciences, Associate Professor, Professor of the Department for Technology and Management at Public Catering, Management and Trade Enterprises
8 Bezhitskaya Str., Bryansk, 241050
R. V. Sinitsyn
Bryansk branch of the Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Roman V. Sinitsyn PhD, Associate Professor of the Department for Technology and Management at Public Catering, Management and Trade Enterprises
8 Bezhitskaya Str., Bryansk, 241050
V. V. Feshchenko
Bryansk branch of the Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Valentina V. Feshchenko PhD, Associate Professor, Associate Professor of the Department for Technology and Management at Public Catering, Management and Trade Enterprises
8 Bezhitskaya Str., Bryansk, 241050
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Review
For citations:
Myasnikova E.N., Prokhoda I.А., Sinitsyn R.V., Feshchenko V.V. Biotechnology of Larva Raw Material to be Used in Food Industry. Vestnik of the Plekhanov Russian University of Economics. 2022;(3):224-230. (In Russ.) https://doi.org/10.21686/2413-2829-2022-3-224-230
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