foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-601Research ArticleСтатьиВысокоактивные протеазы для получения ферментативных гидролизатон белков молока с различной степенью гидролизаНighly active proteases for obtaining enzymatic dairy protein hydrolysates with different hydrolysis degreeГоловачТ. Н.HalavachТ. М.

Головач Татьяна Николаевна, кандидат биологических наук, доцент, ведущий научный сотрудник НИЛ прикладных проблем биологии кафедры общей экологии и методики преподавания биологии биологического факультета

220030, Республика Беларусь, г. Минск, пр. Независимости, 4

Halavach Tatsiana Mikalaevna, PhD (Biology), Associate Professor, Leading Researcher of Research Laboratory of Applied Biology, Department of General Ecology and Methods of Biology Teaching, Faculty of Biology

4, Nezavisimosti Avenue, Minsk 220030

halavachtn@gmail.comБелорусский государственный университетBelarusian State University2023260620231625663Copyright © Головач Т.Н., 20232023Головач Т.Н.Halavach Т.М.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/601

Изучены особенности гидролиза сывороточных белков коровьего молока с применением бактериальных эндопептидаз алкалазы и протозима. Проведен сравнительный анализ белково-пептидного состава ферментативных гидролизатов молочной сыворотки. Установлено влияние предварительной тепловой обработки субстрата и степени его гидролиза на уровень антиоксидантной активности пептидов сыворотки молока. Показано, что предварительная тепловая обработка сывороточных белков и rидролиз в оптимизированных условиях приводят к возрастанию степени их гидролиза протозимом, получению гипоаллергенных продуктов протеолиза.

The features of bovine whey protein hydrolysis with bacterial endopeptidascs alcalase and protozyme were studied. А comparative analysis ofthe protein-peptide рrofile of enzymatic whey hydrolysates was canied out. The effect of substrate heat pretreatment and the degree of its hydrolysis on the level of antioxidant activity of whey peptides was established. It was shown that heat pretreatment of whey proteins and hydrolysis at optimized conditions resulted in higher degree of their hydrolysis with protozyme, obtaining hypoallergenic proteolysis products.

пептидазысывороточные белки молокаферментативный гидролизбелково-пептидный составантиоксидантная активностьpeptidaseswhey proteinsenzymatic hydrolysispгotein-peptide compositionantioxidant activityReferencesCastro, R.J.S. Improving the functional properties of milk proteins: focus on the specificities of proteolytic enzymes 1 R.J.S. De Castro, М.Р. Bagag]i, Н.Н. Sato // Сun Opin. Food Sci. - 2015. - Vol. 1. - Р. 64-69.Castro, R.J.S. Improving the functional properties of milk proteins: focus on the specificities of proteolytic enzymes 1 R.J.S. De Castro, М.Р. Bagag]i, Н.Н. Sato // Сun Opin. Food Sci. - 2015. - Vol. 1. - Р. 64-69.Functional properties of bovine milk protein isolate and associated enzymatic hydro1ysates / G. Ryan [et al.] // Int. Dairy J.- 2018.- Vo1. 81.- Р. 113-121.Functional properties of bovine milk protein isolate and associated enzymatic hydro1ysates / G. Ryan [et al.] // Int. Dairy J.- 2018.- Vo1. 81.- Р. 113-121.Кleekaya, Т. Protein hydrolysates and peptides / Т. Кleekaya, R.J. FitzGerald // In Encyc1opedia of dalry sciences, 3 rd ed.; McSweeney, Р.L.Н., McNamara, J.P., Eds.; EJsevier B.V.: Amsterdam, Netherlands.- 2022.- Р. 154-166.Кleekaya, Т. Protein hydrolysates and peptides / Т. Кleekaya, R.J. FitzGerald // In Encyc1opedia of dalry sciences, 3 rd ed.; McSweeney, Р.L.Н., McNamara, J.P., Eds.; EJsevier B.V.: Amsterdam, Netherlands.- 2022.- Р. 154-166.Milk bioactive peptide database: А comprehensive database of milk protein-derived bioactive peptides and novel visualization / S.D. Nielsen [et al.] // Food Chem.- 2017.- Vo1. 232. Р. 673-682.Milk bioactive peptide database: А comprehensive database of milk protein-derived bioactive peptides and novel visualization / S.D. Nielsen [et al.] // Food Chem.- 2017.- Vo1. 232. Р. 673-682.Bioprocess challenges to the isolation and purification ofbloactive peptides / D. Agyei [et al.] 11 Food Вioprod. Process. - 2016. - Vol. 98. - Р. 244-256.Bioprocess challenges to the isolation and purification ofbloactive peptides / D. Agyei [et al.] 11 Food Вioprod. Process. - 2016. - Vol. 98. - Р. 244-256.Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: А review / Q. Xu [et al.] // Trends Food Sci. Technol. - 2019. - Vol. 86. - Р. 399-411.Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: А review / Q. Xu [et al.] // Trends Food Sci. Technol. - 2019. - Vol. 86. - Р. 399-411.А review on health-promoting, biological, and functional aspects of bioactive peptides in food applications 1 S.H. Peighambardoust [et al.] 11 Biomolecules. - 2021. - Vol. 11. - 631.А review on health-promoting, biological, and functional aspects of bioactive peptides in food applications 1 S.H. Peighambardoust [et al.] 11 Biomolecules. - 2021. - Vol. 11. - 631.Dullius, А. Whey protein hydrolysates as а source of bioactive peptides for functional foods - Biotechnological facilitation of industrial scale-up /А Dullius, M.I. Goettert, C.F.V. de Souza // J. Funct. Foods. - 2018. - Vol. 42. - Р. 58-74.Dullius, А. Whey protein hydrolysates as а source of bioactive peptides for functional foods - Biotechnological facilitation of industrial scale-up /А Dullius, M.I. Goettert, C.F.V. de Souza // J. Funct. Foods. - 2018. - Vol. 42. - Р. 58-74.Role of enzymatic bioprocesses for the production of functional food and nutraceuticals / R. Chourasia [et al.] // In Вiomass, biofuels, biochemicals; Singh, S.P., Pandey, А, Singhania, R.R.,Larroche С., Li, Z., Eds.; Elsevier B.V.: Amsterdam, Netherlands. - 2020. - Vol. 15. - Р. 309-334.Role of enzymatic bioprocesses for the production of functional food and nutraceuticals / R. Chourasia [et al.] // In Вiomass, biofuels, biochemicals; Singh, S.P., Pandey, А, Singhania, R.R.,Larroche С., Li, Z., Eds.; Elsevier B.V.: Amsterdam, Netherlands. - 2020. - Vol. 15. - Р. 309-334.Peptidases used in dalry technology: Cunent knowledge and relevant applications / V.N. Paiva [et al.] // Res., Soc. Dev.- 2022.- Vol. 11, N•7.- е57211730367.Peptidases used in dalry technology: Cunent knowledge and relevant applications / V.N. Paiva [et al.] // Res., Soc. Dev.- 2022.- Vol. 11, N•7.- е57211730367.Вiotechnological applications of proteases in food technology / O.L. Tavano [et al.] // Compr. Rev. Food Sci. Food Saf.- 2018.- Vo1. 17, № 2 - Р. 412-436.Вiotechnological applications of proteases in food technology / O.L. Tavano [et al.] // Compr. Rev. Food Sci. Food Saf.- 2018.- Vo1. 17, № 2 - Р. 412-436.Dos Santos Aguilar, J.G. Microbial proteases: Production and app!ication in obtaining protein hydroJysates 1 J.G. Dos Santos Aguilar, Н.Н. Sato // Food Res. Int. - 2018. - Vol. 103. - Р. 253-262.Dos Santos Aguilar, J.G. Microbial proteases: Production and app!ication in obtaining protein hydroJysates 1 J.G. Dos Santos Aguilar, Н.Н. Sato // Food Res. Int. - 2018. - Vol. 103. - Р. 253-262.U se of Alcalase in the production ofЬioactive peptides: А review. / V.G. Tacias-Pascacio [ et al.] 1/ Int. J. Вiо1. Macromol. - 2020. - Vol. 165. - Р. 2143-2196.U se of Alcalase in the production ofЬioactive peptides: А review. / V.G. Tacias-Pascacio [ et al.] 1/ Int. J. Вiо1. Macromol. - 2020. - Vol. 165. - Р. 2143-2196.Cuпent protocols in molecularbiology / AusuЬos, М., Brent, R., Кlngston, R.E., et al., Eds. - NY: John Wiley & Sons; 2003.- Unit 10.2А1-10.2А8.Cuпent protocols in molecularbiology / AusuЬos, М., Brent, R., Кlngston, R.E., et al., Eds. - NY: John Wiley & Sons; 2003.- Unit 10.2А1-10.2А8.Влияние пеnтидов сывороточных белков молока на восстановление уровня флуоресценции в системе с активированными формами кислорода / Е.И. Тарун [и соавт.] //Труды БГУ.- 2016.- Т. 11, ч. 1.- С. 231-236.Влияние пеnтидов сывороточных белков молока на восстановление уровня флуоресценции в системе с активированными формами кислорода / Е.И. Тарун [и соавт.] //Труды БГУ.- 2016.- Т. 11, ч. 1.- С. 231-236.R; А language and environment for statistical computing 1 R Core Team 11 R Foundation for Statistical Computing, Vienna, Austria. - 2021.R; А language and environment for statistical computing 1 R Core Team 11 R Foundation for Statistical Computing, Vienna, Austria. - 2021.DescTools: Tools for descriptive statistics / Andri Signorell [et al.].- 2017.- Rpackage version 0.99.23.DescTools: Tools for descriptive statistics / Andri Signorell [et al.].- 2017.- Rpackage version 0.99.23.Aluko, R.E. Food protein-derived peptides: Production, isolation, and purification. 1 RE. AluJю 11 In Woodhead publishing series in food science, technology and nutrition, proteins in food processing, 2nd ed.; Yada, RY., Ed.; WP: Cambridge, UK, 2018.- Vo1. 15.- Р. 389-412.Aluko, R.E. Food protein-derived peptides: Production, isolation, and purification. 1 RE. AluJю 11 In Woodhead publishing series in food science, technology and nutrition, proteins in food processing, 2nd ed.; Yada, RY., Ed.; WP: Cambridge, UK, 2018.- Vo1. 15.- Р. 389-412.Partial hydrolyzed protein as а protein source for infant feeding: do or don't? /У. Vandenplas [et al.] // Nutrients.- 2022.- Vol. 14, N•9.- 1720.Partial hydrolyzed protein as а protein source for infant feeding: do or don't? /У. Vandenplas [et al.] // Nutrients.- 2022.- Vol. 14, N•9.- 1720.Biologically active properties of hydrolysed and fermented milk proteins / Т.М. Halavach [et al.] // J. МicroЬiol. Вiotechnol. Food Sci.- 2020.- Vol. 9, .N'•4.- Р. 714-720.Biologically active properties of hydrolysed and fermented milk proteins / Т.М. Halavach [et al.] // J. МicroЬiol. Вiotechnol. Food Sci.- 2020.- Vol. 9, .N'•4.- Р. 714-720.Halavach, Т. М. Hypoallergenic hydrolysates ofwhey proteins with average degree ofhydrolysis 1 Т.М. Halavach // AIP Conf. Proc. - 2022. - Vol. 2390. - 030030.Halavach, Т. М. Hypoallergenic hydrolysates ofwhey proteins with average degree ofhydrolysis 1 Т.М. Halavach // AIP Conf. Proc. - 2022. - Vol. 2390. - 030030.Halavach, Т. М. Enzymatic protein hydrolysates of whey and colostrum with extensive degree of hydrolysis / Т.М. Halavach, E.I. Tarun, V.A. Asafov // AIP Conf. Proc. - 2022. - Vol. 2390. - 030029.Halavach, Т. М. Enzymatic protein hydrolysates of whey and colostrum with extensive degree of hydrolysis / Т.М. Halavach, E.I. Tarun, V.A. Asafov // AIP Conf. Proc. - 2022. - Vol. 2390. - 030029.Halavach, Т. Proteolysis of bovine whey, milk and colostrum with serine endopeptidases / Т. Halavach // In: V. Kurchenko, А U!dygin, R.M. Machado da Costa, I. Samoylenko (eds) / Intelligent Вiotechnologies of N atural and Synthetic Вiologically Active Substances. I САЕТТ 2021. Lecture Notes in Networks and Systems; Springer, Cham.- 2022.-Vol. 408. - Р. 35-45.Halavach, Т. Proteolysis of bovine whey, milk and colostrum with serine endopeptidases / Т. Halavach // In: V. Kurchenko, А U!dygin, R.M. Machado da Costa, I. Samoylenko (eds) / Intelligent Вiotechnologies of N atural and Synthetic Вiologically Active Substances. I САЕТТ 2021. Lecture Notes in Networks and Systems; Springer, Cham.- 2022.-Vol. 408. - Р. 35-45.

The authors declare that there are no conflicts of interest present.