spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2022.342spfp-342Research ArticleФИЗИЧЕСКИЕ И ХИМИЧЕСКИЕ МЕТОДЫ ПЕРЕРАБОТКИ СЕЛЬХОЗПРОДУКЦИИPHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSINGУлучшение структурных свойств кисломолочного продукта внесением модифицированных сывороточных белковImprovement of the Structural Properties of a Ferrous Milk Product by Introducing Modified Whey Proteinshttps://orcid.org/0000-0003-3207-2837РязанцеваКсения АлександровнаRiazantsevaKsenia A.

научный сотрудник лаборатории технологии молочно-белковых концентратов, пищевых добавок и производства продуктов на их основе ФГАНУ "ВНИМИ"

SPIN-код 6544-9830; AuthorID: 684528

k_riazantseva@vnimi.orghttps://orcid.org/0000-0002-1522-3798ШерстневаНаталья ЕвгеньевнаSherstnevaNatalia E.

младший научный сотрудник лаборатории технологии молочно-белковых концентратов, пищевых добавок и производства продуктов на их основе ФГАНУ "ВНИМИ"

n_sherstneva@vnimi.orghttps://orcid.org/0000-0002-6690-0488ЖижинНиколай АнатольевичZhizhinNikolay A.

научный сотрудник лаборатории технохимического контроля и арбитражных методов анализа ФГАНУ "ВНИМИ"

n_zhizhin@vnimi.orgВсероссийский научно-исследовательский институт молочной промышленностиРоссияAll-Russian Dairy Research InstituteRussian Federation202212072022025266Copyright © Рязанцева К.А., Шерстнева Н.Е., Жижин Н.А., 20222022Рязанцева К.А., Шерстнева Н.Е., Жижин Н.А.Riazantseva K.A., Sherstneva N.E., Zhizhin N.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/342

Предисловие: Помимо продления сроков годности молочной продукции ультрафиолетовое (УФ) облучение находит применение как катализатор денатурации и полимеризации сывороточных белков молока. Однако область использования в технологии кисломолочных продуктов УФ полимеризованных сывороточных белков остается мало изученной. Цель: Определение закономерностей воздействия УФ облучения на физико-химические изменения сывороточных белков и их влияние на показатели кисломолочных модельных систем. Материалы и методы: В исследовании был использован пилотный УФ реактор проточного типа (254 нм, поток излучения 7,3 Вт, зазор 400 мкм, скорость потока 6,67 мл/с). В качестве индикаторов УФ денатурации белков оценивали растворимость белка и степень денатурации β-лактоглобулина методом ВЭЖХ. В кисломолочных продуктах оценивали влагоудерживающую способность и структурно-механические показатели. Результаты: Наибольший эффект агрегации белков с возрастанием дозы УФ облучения с 0 до 185 Дж/мл был достигнут в растворе концентрата сывороточных белков (КСБ) с м.д. белка 3%, выражающийся снижением растворимости белка с (92 ± 1,67) до (31 ± 2,1) % и повышением степени денатурации β-лактоглобулина с (20 ± 2,4) до (94 ± 2,7) %. Образец кисломолочного продукта, содержащий 60% облученного раствора КСБ (37 Дж/мл), по сравнению с контрольным показал повышение в три раза прочностных характеристик до (5,7 ± 0,1) кПа, а также снижение в два раза степени потери вязкости (33,3%). Применение результатов: Полученные результаты работы будут положены в основу дальнейших исследований по оптимизации УФ облучения растворов сывороточных белков для их применения в технологии кисломолочных продуктов.

Foreword: Ultraviolet (UV) irradiation is used as a catalyst for the denaturation and polymerization of whey proteins in milk. However, the area of using UV polymerized whey proteins in the technology of fermented milk products remains little studied. Aim: The aim of the study was to determine the regularities of the impact of UV irradiation on the physicochemical changes in whey proteins and their effect on the parameters of fermented milk model systems. Materials and methods: In the study, a flow type UV pilot reactor was used (254 nm, radiation flux 7.3 W, gap 400 μm, flow rate 6.67 ml/s). Protein solubility and the degree of β-lactoglobulin denaturation by HPLC were evaluated as indicators of protein UV denaturation. In fermented milk products, the water-retaining capacity was evaluated and structural and mechanical parameters. Results: The greatest effect of protein aggregation with increasing UV dose from 0 to 185 J/mL was achieved in a solution of whey protein concentrate (WPC) with ppm. protein 3.0%, expressed by a decrease in protein solubility from (92 ± 1.67) to (31 ± 2.1)% and an increase in the degree of β-lactoglobulin denaturation from (20 ± 2.4) to (94 ± 2.7)%. A sample of a fermented milk product containing a 60% irradiated WPC solution (37 J/ml) showed a threefold increase in strength characteristics to (5.7 ± 0.1) kPa, as well as a twofold decrease in the degree of viscosity loss ( 33.3%). Applying the results: The obtained results of the work will be the basis for further research on the optimization of UV irradiation of whey protein solutions for their use in the technology of fermented milk products.

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