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Synthesis of many coenzymes required intake of vitamins. Vitamins - low
molecular weight organic substances with varied chemical composition,
structure and physical - chemical properties, are not synthesized in the human
body and animals. Some vitamins are formed in the intestine as a result of ability
to live of living microorganisms therein, and in some specific conditions are
formed in the body of cells coming from the food provitamins. Vitamins are
involved in the regulation of metabolic processes by performing the catalytic
function independently or in various coenzymes enzymes. Studying the
vitamins, it is important to pay special attention to the biochemical processes
that are regulated by one or another vitamin, as a part of coenzyme where it
belongs. Many vitamins are involved in the course of oxidation - reduction
reactions that provide the energy a variety of physiological functions.
Vitamins are classified - the water-soluble, fat-soluble. Liposoluble -
cyclic compound with a long hydrocarbon side chain is responsible for their non
polarity, water insolubility. Many, but not all are water soluble heterocyclic
compound with several polar atomic groups. A number of vitamins attaches
vitamer: same effect on biochemical processes, physiological functions have
some similarities in the chemical structure of the compounds - vitamers.
The daily requirement of vitamins in various ranges from a few
hundredths of a gram to a few grams. It varies depending on the age,
environmental conditions, state of health, the intensity of the work. To clearly
understand the need of the organism in a variety of vitamins, it is advisable to
make, using the textbook material and additional literature, a comparative table
of consumption of vitamins rules people not involved in sports, and athletes. It is
necessary to pay attention to the collaborative nature of the impact of multi
vitamins on metabolism. It follows that an increase in the consumption of
vitamin content without a corresponding increase in other foods may cause
disruption of biochemical processes.
Theory and practice of using directional biocatalysis technology in food
and food ingredients of protein and carbohydrate. Improvement of traditional
food technologies, reception of new products and ingredients of protein and
polysaccharide with modified properties - an urgent task, which is solved by
using biocatalysis.
Currently, there is a tendency to expand the raw material base for the
enzymatically modified ingredients and products through the use of secondary
raw materials (HRV).
Given the nature of the substrate composition, a new approach to the
mechanism for the use of specific enzymes such nontraditional, almost HRV
previously used as the malt grains, wheat bran, sunflower meal, pumpkin pulp,
citrus albedo, and etc.
For example, the volume of HRV in breweries, juices, wineries,
distilleries, flour mill consists of millions of tons a year in Russia.
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