Biochemistry

hormones, muscles, bioinorganic chemistry, biochemical genetics, enzymology, radiation and space biochemistry, etc. One of the leading branches of biochemistry is molecular biochemistry that studies on molecular level of the mechanism of the main manifestations of life (heredity, variability). Quantum biochemistry establishes a link between quantum mechanical parameters and the characteristics of bioorganic compounds involved in the transmission of hereditary properties, in pathological processes and other manifestations of norm and pathology. There is also a close connection with the problem of the quality and quantity of food resources, since living organisms are the research objects of crop and livestock production. An increase in their production is possible only on the basis of modem scientific achievements of biochemistry in the field of genetic engineering, which identifies ways to increase the yield of agricultural crops, animal productivity, combat losses associated with infections, poor nutrition, etc. Fundamental problems have become the object of research in modern biochemistry, a structure of macromolecules and their biosynthesis, the molecular organization of the cell, the mechanisms of enzymatic activity, and the molecular basis of various physiological processes. In turn, the development of such disciplines as: general physiology, physiology of nutrition, food hygiene, commodity science of food products, food production technology in the food industry and food enterprises is impossible without knowledge of biochemistry. This textbook "Biochemistry" was developed for students enrolled in the group of educational programs 6B068- "Food products production", educational programs "Technology of food products" and "Technology of processing industries. In addition, the textbook can be recommended for students of food, technical, medical, pharmaceutical, pedagogical and physical education specialties. It is also offered for specialists in the field of research of life processes, rational choice of an assortment of food products that meet the needs of various groups of the population, optimal methods of technological processing of food raw materials, storage conditions and more. 6