Determination of molecular mass distribution, parameters of acute toxicity, antigenic and sensitizing activity of whey protein hydrolysate

Русский. Цель работы – установить качественный и количественный состав пептидов полученного гидролизата сывороточных белков молока, определить параметры его острой токсичности, антигенную и сенсибилизирующую активность. Определен пептидный состав полученного ферментативного гидролизата сывороточных белков молока, оценены параметры его острой токсичности, антигенная и сенсибилизирующая активность. Изученный образец по физико-химическим, иммунохимическим и органолептическим свойствам соответствует категории частичных гидролизатов для продуктов функционального назначения. Гидролизованный белковый компонент обладает слабой сенсибилизирующей способностью.

Английский. Milk and milk products represent essential source of vitamins and biologically active substances. Caseins and whey proteins appear precursors of biologically active peptides, created in organism during the process of metabolism or as a result of enzymatic decomposition during technological treatment of foodstuffs. Therefore, research of toxicity and sensitizing activity of particulate protein hydrolysate (whey protein hydrolysate), used in producing of baby food, medicinal and sport nutrition appear a serious scientific challenge. The peptide composition of obtained enzymatic hydrolysate of whey proteins has been determined. Also the parameters of its acute toxicity, antigenic and sensitizing activity have been presented. Organoleptic, physical and chemical properties along with antigenic characteristics of enzymatic hydrolysate of whey proteins have been researched. The results of the research carried out on laboratory animals have been displayed. The examined sample according to physicochemical, immunochemical and organoleptic properties corresponds to characteristics of partial hydrolysates for functional food products. Hydrolyzed protein component possesses a weak sensitizing capacity and can be used for the development of new specialized foodstuffs, including functional products.