Please use this identifier to cite or link to this item: http://elib.belstu.by/handle/123456789/21105
Title: Study of the peptide enzymatic hydrolysates of whey protein concentrate cow’s milk to develop foods for tourism and recreation
Authors: Tsyhankou, V. G.
Halavach, T. N.
Kurchenko, V. P.
Bondaruk, A. M.
Keywords: концентрат сывороточных белков
молоко коровье
молочные белки
пептиды
молочные протеины
белки-аллергены
ферментативный гидролиз
сывороточные белки
папаин
алкалаза
нейтраза
ферментативные гидролизаты
Issue Date: 2015
Publisher: BSTU
Citation: Study of the peptide enzymatic hydrolysates of whey protein concentrate cow’s milk to develop foods for tourism and recreation / V. G. Tsyhankou [et al.] // Proceedings of BSTU. No. 1. – Minsk : BSTU, 2015. – P. 159-161
Description: The optimal conditions for pretreatment protein substrates (mixture of cow’s milk whey proteins) and their hydrolysis by proteases of various classes for the target peptide fractions were determined. Were obtained by enzymatic hydrolysis of the whey protein of cow’s milk peptide fraction; qualitative and quantitative composition of the peptides were defined. Alcalase (a serine protease) in comparison with papain and neutrase (metal and cysteine protease) provides the most efficient hydrolysis of the major protein allergens whey: β -lactoglobulin, α-lactoalbumin. BSA removal is achieved by ultrafiltration or pre-heat treatment of the substrate. Optimum conditions for obtaining whey protein hydrolyzate is a mixture of pre-heat treatment of the substrates at 80°C for 10 min (pH 8.0), and subsequent cleavage of alkalas duration 120 min. At the same time there is a reduction in antigenicity of 20–25 times. It was established the absence in heat-treated hydr olysates bivalent antigenic determinants. Assessed the sensitizing effect of whey protein concentrate and milk enzymatic hydrolyzate.
URI: http://elib.belstu.by/handle/123456789/21105
Appears in Collections:2015, № 1

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