Минск, Беларусь
Минск, Беларусь
Минск, Беларусь
Минск, Беларусь
Минск, Беларусь
Минск, Беларусь
Ставрополь, Россия
Ставрополь, Россия
Ферментативный гидролиз белков молока – эффективный технологический прием для повышения их пищевой и биологической ценности, а также снижения аллергенного потенциала. Последующее комплексообразование пептидов с циклодекстринами (ЦД) направлено на снижение горечи гидролизованных белков. Целью работы являлось получение гидролизатов сывороточных белков молока и комплексов включения пептидов с ЦД, определение пептидного состава расщепленных белков молока, оценка биоактивных и органолептических свойств гидролизатов и комплексов включения. Объекты исследования: ферментативные гидролизаты сывороточных белков молока с глубокой степенью гидролиза и их комплексы включения с β- и γ-ЦД. Для расщепления белков применяли протеазу алкалазу (Alcalase®2.4L FG), гидролизаты подвергали микро- и ультрафильтрации (отсечка 10 кДа). Пептидный состав гидролизованных белков определяли высокоэффективной жидкостной хроматографией и хромато-масс-спектрометрией, антимутагенную активность – в тесте Эймса, антибактериальное действие – импедиметрическим методом. Антиоксидантный эффект оценивали с использованием флуориметрического и спектрофотометрического подходов, антигенные свойства – по данным конкурентного иммуноферментного анализа. Уровень горечи опытных образцов устанавливали органолептически. Подобраны режимы расщепления сывороточных белков молока алкалазой для достижения эффективной микро- и ультрафильтрации гидролизата. Получены гипоаллергенные пептидные фракции и их комплексы включения с β- и γ-ЦД. В результате протеолиза молочной сыворотки и последующей фильтрации с/без тиндализации установлено снижение остаточной антигенности в 265/589 раз соответственно. По данным флуориметрического метода показано увеличение антиоксидантной активности гидролизата в составе комплексов с β/γ-ЦД в 1,79/1,90 раза соответственно. Связывание β-ЦД с пептидами обусловило возрастание их антимикробного действия в отношении Escherichia coli АТСС 8739 и Staphylococcus aureus АТСС 6538. Эффективное снижение горечи установлено после взаимодействия гидролизата с β-ЦД. Ферментативные гидролизаты белков молока и их комплексы включения с ЦД являются перспективными заменителями нативного белкового компонента для продуктов питания функционального назначения, что обусловлено их низким аллергенным потенциалом, приемлемым вкусом и подтвержденными биоактивными свойствами.
Сывороточные белки, ферментативный гидролиз, ультрафильтрация, степень гидролиза, пептиды, циклодекстрин, биологическая активность
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