Scientific journal
Balanced diet, nutritional supplements and biostimulants
ISSN 2414-1054
ISSN 2414-1054
CHOICE ENZYME PREPARATION TO OBTAIN WHEY HYDROLYZATE LOW ALLERGENICITY
Borisova G.V. 1
Novoselova M.V. 1
Bondarchuk O.N. 1
Malova Y.S. 1
1 Kemerovo Technological Institute of The Food Industry
225 KB
Selected enzymes, leading to a decrease in the allergenic properties of whey. Selection of enzyme preparations for hydrolysis of raw materials based on a review of published data on the specifi city of enzymes (hydrolysis sites), using PeptideCutter (http://expasy.org.), as well as data epitope mapping allergen whey. In the resulting hydrolysates of each fraction determined the number of remaining epitopes cleavage sites and free amino acids in the example of the allergenic fractions β-lactoglobulin (for other factions, a similar picture). The best in terms of the residual antigenicity and free amino acids are the following enzymes: Protamex, Alcalase and thermolysin. By hydrolysis with proteinase K was observed minimal residual antigenic determinants, but the proteins are hydrolyzed to the high content of free amino acids, which is undesirable. In the analysis is not bitter peptides produced by DSM, selected enzyme corolase (exopeptidase). During the investigation, the four enzyme preparation: Protamex, Alcalase, thermolysin and corolase, which under optimal enzymatic conditions will reduce the allergenicity of whey hydrolysates.