msiСовременная наука и инновацииModern Science and Innovations2307-910XNorth-Caucasus Federal University10.37493/2307-910X.2020.3.7msi-228Research ArticleТЕХНИЧЕСКИЕ НАУКИENGINEERING SCIENCESИЗУЧЕНИЕ АНТИОКСИДАНТНЫХ И ПРЕБИОТИЧЕСКИХ СВОЙСТВ КСИЛОЛИГОСАХАРИДОВ И ПОЛИФЕНОЛОВ ИЗ ВТОРИЧНЫХ БИОПРОДУКТОВ ЗЕРНОВЫХ КУЛЬТУРSTUDY OF ANTIOXIDANT AND PREBIOTIC PROPERTIES OF XYLOOLIGOSACCHARIDES AND POFYPHENOLS FROM SECONDARY BIOPRODUCTS OF CEREAFSЗяйнитдиновД. Р.ZyaitdinovD. R.noemail@neicon.ruЕвтеевА. В.EvteevA. V.ewteew@gmail.comБанниковаА. В.BannikovaA. V.annbannikova@gmail.com.Саратовский государственный аграрный университетРоссияSaratov State Agrarian UniversityRussian Federation202004082022035058Copyright © Зяйнитдинов Д.Р., Евтеев А.В., Банникова А.В., 20222022Зяйнитдинов Д.Р., Евтеев А.В., Банникова А.В.Zyaitdinov D.R., Evteev A.V., Bannikova A.V.This work is licensed under a Creative Commons Attribution 4.0 License.https://msi.elpub.ru/jour/article/view/228

Предложены новые биотехнологические подходы к переработке зерновых субпродуктов в функциональные пищевые концентраты: пищевые волокна, полифенолы и ксилолигосахариды (КСОС). В работе показана комплексная биотехнология биотрансформации овсяных, пшеничных и ржаных отрубей в функциональные ингредиенты, обладающие антиоксидантными и пребиотическими свойствами.

Novel biotechnological approaches are suggested for the processing of cereal by-products into functional food concentrates: dietary fiber, polyphenols and xylooligosaccharides (XOS). The study shows a complex biotechnology of oat, wheat and rye bran biotransformation into functional ingredients with antioxidant and prebiotic properties.

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The authors declare that there are no conflicts of interest present.