ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

IMPACT OF BETALACTOGLOBULIN HYDROLYSATE ON STRUCTURAL AND MECHANICAL PROPERTIES OF ALLERGENIC POTENCY-RESTRICTED YOGURT

Аннотация
Creation and development of low-allergenic food products in sour-milk drink groups is the urgent trend in dairy industry development. By the results of patent search, one of challenging methods to reduce the dairy product allergenicity has been identified. To produce such products, the method involves using whey protein hydrolysates, in particular, β-lactoglobulin hydrolysate obtained by using enzyme preparations Flavorpro 750MDP and Promod 439L. The research aimed to study normalized milk mixtures fermented with β-lactoglobulin hydrolysate with the resulting changes in the chemical composition, as well as to select starter microorganisms that provide the required stability and structure of the milk coagulum by producing exopolysaccharides. The researches were carried out at the base of several laboratories as follow: The Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences, Christian Hansen LLC, the Voronezh State University of Engineering Technologies and the Federal Research Centre of Nutrition and Biotechnology. This work is based on standard and conventional research methods. Advanced tools and information technologies were used to assess the properties of raw materials, semi-finished products and food products. By the results of studies completed, it was found unreasonable to replace over 20% of whole milk with β-lactoglobulin hydrolysate during normalization, since such replacement resulted in an increase in the mixture acidity and prevented the normal growth and development of Streptococcus thermophilus, the basic exopolysaccharide producer. At the same time, the length of fermentation increased up to 5-6 h as the mass fraction of β-lactoglobulin hydrolysate increased. The viscosity of the resulting coagulum increased due to the reaction of exopolysaccharides with the protein gel mesh and fixation thereof on the surface of protein matrix. The residual antigenicity of the finished product decreased to 48.5% relative to that of sour-milk drinks produced as per traditional technology.
Ключевые слова
Low-allergy yogurt, β-lactoglobulin hydrolysate, starter microorganisms, exopolysaccharides, rheological behavior
СПИСОК ЛИТЕРАТУРЫ
  1. Timush L.G. and Yusova O.V. Sostoyanie rossiyskogo rynka kislomolochnykh produktov na konets 2015 goda [The state of the Russian market of fermented milk products by the end of 2015]. NOVAINFO.RU, 2016, vol. 2, no. 40, pp. 69-77. Available at: http://novainfo.ru/article/4272. (accessed 27.06.2016).
  2. Surzhik A.V., Kon’ I.Ya., and Safronova А.I. Sovremennye predstavleniya o svoystvakh i pishchevoy tsennosti kislomolochnykh produktov i ikh ispol'zovanii v pitanii detey [Modern ideas on properties and nutritional value of fermented milk products and their use in children's nutrition]. Voprosy detskoy dietologii [Children’s Dietology Issues], 2007, no. 5, pp. 54-58.
  3. Belda-Ferre P., Alcaraz L.D., Cabrera-Rubio R., et al. The oral metagenome in health and disease. The ISME Journal, 2012 Jan., vol. 6(1), pp. 46-56. DOI: 10.1038/ismej.2011.85.
  4. Borovik T.E., Ladodo K.S., Zakharova I.N., et al. Sour milk foodstuff in infants diet. Voprosy Sovremennoi Pediatrii [Current pediatrics], 2014, vol. 13, no. 1, pp. 89-95. DOI: http://dx.doi.org/10.15690/vsp.v13i1.916. (In Russian).
  5. Rynok detskikh molochnykh smesey [Market of infant formula]. Molochnaya sfera [Diary Sector], 2014, no. 3(50), pp. 24-29.
  6. Golovach T.N., Kurchenko V.P., and Survilo L.I. Antigennye svoystva nativnykh i termoobrabotannykh syvorotochnykh belkov i ikh fermentativnykh chastichnykh gidrolizatov [Antigenic properties of native and heat-treated whey proteins and their enzymatic partial hydrolysates]. Trudy Belorusskogo gosudarstvennogo universiteta [Scientific works of the Belarusian State University], 2011, vol. 6, part 1, pp. 209-223.
  7. Antipova T.A., Felik S.V., Kuznetsov V.V., et al. Fermented milks with reduced allergenity for children. Molochnaya promyshlennost' [Diary Industry], 2013, no. 7, pp. 64-65.
  8. Golovach T.N., Chervyakovsky Е.М., and Kurchenko V.P. Fiziko-khimicheskaya i immunokhimicheskaya kharakteristika chastichnogo gidrolizata syvorotochnykh belkov [Text] [Physicochemical and immunochemical characteristics of partial hydrolyzate of whey proteins]. Pishchevaya promyshlennost': nauka i tekhnologii [Food Industry: Science and Technologies], 2011, no. 1, p. 28.
  9. López-Fandiňo R. Functional Improvement of Milk Whey Proteins Induced by High Hydrostatic Pressure. Critical Reviews in Food Science and Nutrition, 2006, vol. 46, no. 4, pp. 351-363. DOI: 10.1080/10408690590957278.
  10. von Berg A., Filipiak-Pittroff B., Krämer U., et al. Allergies in high-risk schoolchildren after early intervention with cow's milk protein hydrolysates: 10-year results from the German Infant Nutritional Intervention (GINI) study. Journal of Allergy and Clinical Immunology, 2013, vol. 131, no. 6, pp. 1565-1573. DOI: 10.1016/j.jaci.2013.01.006.
  11. von Berg A., Filipiak-Pittroff B., Schulz H., et al. Allergic manifestation 15 years after early intervention with hydrolyzed formulas - the GINI Study. Allergy, 2016, vol. 71, no. 2, pp. 210-219. DOI: 10.1111/all.12790.
  12. Purohit D.H., Hassan A.N., Bhatia E., et al. Rheological, sensorial, and chemopreventive properties of milk fermented with exopolysaccharide-producing lactic cultures. Journal of Dairy Science, 2009, vol. 92, no. 3, pp. 847-856. DOI: https://doi.org/10.3168/jds.2008-1256.
  13. Ponomareva N.V., Mel'nikova E.I., and Bogdanova E.V. Bioconversion of milk proteins aimed at reducing of their residual antigenicity. Biotechnology in Russia, 2015, no. 1, pp. 70-74.
  14. Ponomareva N.V. and Melnikova E.I. Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity. Molochnaya promyshlennost' [Diary Industry], 2015, no. 8, pp. 46-47. (In Russian).
  15. Chatterjee A., Kanawjia S.K., and Khetra Y. Properties of sweetened Indian yogurt (mishti dohi) as affected by added tryptic whey protein hydrolysate. Journal of Food Science and Technology, 2016, vol. 53, no. 1, pp. 824-831. DOI: 10.1007/s13197-015-1768-5.
  16. Smirnova I.A., Gralevskaya I.V., Shtrigul V.K., and Smirnov D.A. Investigation of various ways of milk coagulation for the purpose of milk protein microparticles formation. Food Processing: Techniques and Technology, 2012, no. 3(26), pp. 112-120. (In Russian).
  17. Cui S.W. and Brunner Y. Food carbohydrate chemistry, physical properties and applications. Chapter 2. Understanding carbohydrate. CRC Press, Taylor &Fracis Group, 2005. 432 p.
  18. Losev A.N., Melnikova E.I., and Stanislavskaya E.B. Fermented milk drink with microparticulate of whey protein. Pishchevaya promyshlennost' [Food processing industry], 2015, no. 12, pp. 36-38. (In Russian).
  19. Golubeva L.V., Dolmatova O.I., Gubanova А.А., and Grebenkina A.G. Studying the process of syneresis of fermented drinks. Pishchevaya promyshlennost' [Food processing industry], 2015, no. 4, pp. 42-43. (In Russian).
  20. TR TS 033/2013. Tekhnicheskiy reglament Tamozhennogo soyuza «O bezopasnosti moloka i molochnoy produktsii», 9 oktyabrya 2013 goda № 67 [TR TS 033/2013. Technical Regulation of the Customs Union “On safety of milk and diary products”, dd. Oct. 9, 2013 No. 67]. Kazan', 2013. 192 p.
  21. Chramostová J., Mošnová R., Lisová I., Pešek E., et al. Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp. and Streptococcus thermophilus, and on the production of organic acids in fermented milks. Czech Journal of Food Sciences, 2014, vol. 32, no. 5, pp. 422-429.
  22. Gentès M.-C., St-Gelais D., and Turgeon S.L. Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria. Dairy Science & Technology, EDP sciences/Springer, 2011, vol. 91, no. 5, pp. 645-661. DOI: 10.1007/s13594-011-0039-0.
  23. Feldmane J., Semjonovs P., and Ciprovica I. Potential of exopolysaccharides in yoghurt production. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 2013, vol. 7, no. 8, pp. 767-770.
  24. Melnikova E.I., Stanislavskaya E.B., and Korotkov E.G. Preparation and use of whey proteinmicroparticulate in synbiotic drink technology. Foods and Raw Materials, 2015, vol. 3, no. 2, pp. 96-104. DOI: 10.12737/13125.
Как цитировать?
Ponomarev A.N., Melnikova E.I., Bogdanova E.V., and Kharitonov D.V. Impact of betalactoglobulin hydrolysate on structural and mechanical properties of allergenic potency-restricted yogurt. Foods and Raw Materials, 2017, vol. 5, no. 1, pp. 41–50. DOI: 10.21179/2308-4057-2017-1-41-50.
О журнале