CONDITION AND PROSPECTS OF USE WHITE LUPINE IN FOOD TECHNOLOGY

Soya is the main raw for receiving plant isolates and concentrates in modern food biotechnology. Though the latest time the relation of consumers to it significantly changed to the worse due to the big amount of genetically modified raw material. We analyzed native and foreign literature, which consider lupine, as a perspective source of protein and essential nutrients. Main methods of production of protein products from highly protein raw material and spheres of its usage are considered in this article. The possibility of usage of products of processing of lupine in meat, dairy, confectionery, macaroni and baking industries was set. There was also researched new sorts of white lupine, that are cultivated on the territory of Ukraine and was proved the perspective of their usage in technologies of food production. Based on the review of methods for the preparation of protein concentrates, the most appropriate method is enzymatic hydrolysis, which is caused by obtaining concentrates with a high content of protein. Examining domestic varieties of Lupin was that he is not inferior to soybean in protein content and amino acid composition, and sometimes even ahead of it. Thus, the content of lysine, isoleucine and treanna in both cultures are identical, and leucine Lupin was significantly higher than soybeans. For all varieties of Lupin is the first limiting valine (66-77,2%).The protein content in the seeds of lupine varieties "Makarov" is not inferior to the soy. The sort of "August", "September", "Cubanski" contain less protein, namely 5.3% CP, 4% CP, and 4.2% CP, respectively. For the leucine content of all varieties Liu-ping significantly higher than soy, and it is the sort of "Makarov" 71%, "August" and "Cabanski" - 65%, "September" - 83%. Wheat flour contains leucine 27% more than soybeans, but less than in Lupin. As for trianna, amino acid conquer almost the same. The indicators of the chemical composition of lupins provide an opportunity to claim that he is a promising source of complete protein with a balanced amino-acid composition and processing properties and can be used in technology of food products for vegetarians, diabetics and people who have food allergies. Thanks to new research in the future, the products of Lupin can be used in technology products establishments restaurant-tion economy, in particular for enrichment of bakery, pastry, flour confectionery and culinary products from wheat flour.