Аграрный вестник Урала № 08 (114) 2013Инженерия
Research of enzymatic hydrolysis of milk whey proteins and development of a bioactive component for a sports nutrition
This article contains information about one of the most promising directions of obtaining free amino acids and short chain peptides — hydrolysis of protein raw materials for the production of protein hydrolyzates containing valuable biologically active compounds: polypeptides, peptides and free amino acids. Researches in this area are an important link in solving of the fundamental problem of adequate supply of high-grade protein diet. Products, which include hydrolyzed milk proteins, are significantly different in nutritional and biological value, this is especially important in the organization of special food, in particular food for sport. Enzymatic hydrolysis of proteins retains all amino acids contained in the feedstock, including those deficient as lysine and tryptophan, which are destroyed by acid hydrolysis. Besides, the article shows the optimal parameters of partial enzymatic hydrolysis of whey powder, reconstituted skimmed milk: the duration of the process, the dose contributed by the enzyme temperature. The mass fraction of the total and amine nitrogen and the degree of hydrolysis in the obtained hydrolysates were established on the basis of investigations of the enzymatic hydrolysis of dry milk whey. Evaluating the technical and economic perspectives of usage of obtained hydrolysates we determined the parameters of the production shown in block diagram form. Thus the development of new multifunctional additives, researching ways of their application, the improvement of existing technologies and the expansion of the range of food, including special purpose, would solve many problems of the modern food industry.
hydrolysis of dry milk whey, hydrolyzate, bioactive component, sports nutrition
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