spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2023.4.441spfp-441Research ArticleСЫРЬЕ И ДОБАВКИRAW MATERIALS AND ADDITIVESПерспективы использования сывороточного изолята в технологии сухих смесей для специализированного питанияProspects of Using Whey Isolate in the Technology of Dry Mixes for Specialized Nutritionhttps://orcid.org/0000-0003-0580-3235СенотрусоваТамара АлексеевнаSenotrusovaTamara Alekseevna

к.т.н., доцент базовой кафедры пищевой и клеточной инженерии Факультета агропищевых биотехнологий и пищевой инженерии Передовой инженерной школы «Институт биотехнологий, биоинженерии и пищевых систем» ДВФУ, 

toma.1107@mail.ruhttps://orcid.org/0000-0002-3996-9105ЕршоваТатьяна АнатольевнаErshovaTatyana Anatolyevna

Дальневосточный федеральный университет

 

ershova.ta@dvfu.ruhttps://orcid.org/0000-0002-4643-2250ЛиНаталья ГаврошевнаLiNatalia Gavroshevna

Дальневосточный федеральный университет

li.ng@dvfu.ruhttps://orcid.org/0000-0001-6999-2210ЛяхВладимир АлексеевичLyakhVladimir Alekssevich

Дальневосточный федеральный университет

lyah.va@dvfu.ruhttps://orcid.org/0009-0005-6416-5191МедведевГеоргий ВалентиновичMedvedevGeorgy Valentinovich

ФГАОУ ВО «Дальневосточный федеральный университет», Передовая инженерная школа «Институт биотехнологий, биоинженерии и пищевых систем», базовая кафедра пищевой и клеточной инженерии, 2906-6452

medvedev_gva@dvfu.ruДальневосточный федеральный университетРоссияFar Eastern Federal UniversityRussian FederationFar Eastern Federal UniversityRussian Federation20233009202304125134Copyright © Сенотрусова Т.А., Ершова Т.А., Ли Н.Г., Лях В.А., Медведев Г.В., 20232023Сенотрусова Т.А., Ершова Т.А., Ли Н.Г., Лях В.А., Медведев Г.В.Senotrusova T.A., Ershova T.A., Li N.G., Lyakh V.A., Medvedev G.V.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/441Введение

Введение: В современном мире ключевым направлением здравоохранения является поддержка общего здоровья населения, особенно в области предотвращения пищевых заболеваний. В диетологии, при коррекции пищевых рационов для людей, подверженных интенсивным физическим нагрузкам, активно используются сухие белковые смеси, обладающие высокой биологической ценностью. Изолят сывороточного белка, благодаря сбалансированному аминокислотному составу и легкой усвояемости, идеально подходит в качестве основы для таких смесей. Разработка собственных технологий производства специализированных продуктов, включая сухие смеси, является важным шагом в этом направлении.

Цель

Цель: Рассмотреть перспективы использования сывороточного изолята, полученного с помощью отечественной технологии. 

Материалы и методы

Материалы и методы: Изучили качественный и количественный анализ аминокислот опытного и контрольного образцов методом высокоэффективной жидкостной хроматографии (ВЭЖХ) и осуществили оценку их биологической ценности. Опытным образцом являлся изолят сывороточного белка (СТО ДВФУ 02067942-014-2019), особенностью технологии получения, которого являются усовершенствованные технологические режимы и ультрафильтрация. В качестве контрольного образца применяли изолят сывороточного белка (Pure Iso Whey, VP Laboratory, Великобритания), полученный по стандартной технологии с помощью микро- и ультрафильтрации. Опытный образец: изолят сывороточного белка СТО ДВФУ 02067942-014-2019, полученный с помощью ультрафильтрации. В качестве контрольного образца использовали изолят сывороточного белка (Pure Iso Whey, VP Laboratory, Великобритания), полученный с помощью микро- и ультрафильтрации. 

Результаты и их обсуждение. Опытный образец изолята сывороточного белка не отличается от контрольного (промышленного) образца по содержанию незаменимых аминокислот и в некоторых случаях его превосходит. В опытном образце наблюдается высокое содержание аминокислот с разветвленными боковыми цепями – валин, лейцин и изолейцин, которые поддерживают нормальный обмен веществ в мышцах, головном и спинном мозге, нормальное течение регенерации и процесс азотистого баланса в организме, а также данные аминокислоты используются мышцами в качестве источника энергии. Отсюда, опытный образец изолята сывороточного белка может использоваться для производства сухих смесей специализированного назначения, в том числе для спортсменов и населения с повышенными физическими нагрузками.

Выводы

Выводы. Получены данные об особенностях аминокислотного состава изолята сывороточного белка с помощью использования метода высокоэффективной жидкостной хроматографии (ВЭЖХ) – наблюдается увеличение содержания незаменимых аминокислот в опытном образце на 5 % по сравнению с контрольным, что может связано с щадящими режимами термической обработки в технологическом процессе. 

Introduction

Introduction: In the modern world, a key direction of healthcare is the support of the general health of the population, especially in the area of preventing food-related diseases. In dietetics, when adjusting diets for people subjected to intense physical activity, dry protein mixes with high biological value are actively used. Whey protein isolate, due to its balanced amino acid composition and easy digestibility, is ideally suited as a base for such mixes. The development of own production technologies for specialized products, including dry mixes, is an important step in this direction.

Purpose

Purpose: To explore the potential use of whey isolate obtained through domestic technology.

Materials and Methods

Materials and Methods: We conducted qualitative and quantitative amino acid analysis of experimental and control samples using high-performance liquid chromatography (HPLC). The experimental sample was a whey protein isolate (STO DVFU 02067942-014-2019), characterized by advanced technological regimes and ultrafiltration. The control sample was a whey protein isolate (Pure Iso Whey, VP Laboratory, UK), produced by standard technology using micro- and ultrafiltration.

Results

Results: The experimental whey protein isolate sample showed no significant difference from the commercial (control) sample in terms of essential amino acid content and in some cases even surpassed it. The experimental sample exhibited a high content of branched-chain amino acids – valine, leucine, and isoleucine, which support normal metabolism in muscles, brain, and spinal cord, facilitate regeneration, and maintain nitrogen balance in the body. These amino acids are also used as an energy source by muscles. Therefore, the experimental whey protein isolate sample can be used to produce specialized dry mixtures, including for athletes and people with increased physical demands.

Conclusion

Conclusion: The study provides insights into the amino acid composition of whey protein isolate using high-performance liquid chromatography (HPLC), revealing a 5% increase in essential amino acids in the experimental sample compared to the control. This increase may be attributed to the gentle thermal treatment regimes in the technological process.

изолят сывороточного белкааминокислотный составаминокислотыспециализированные продукты питаниясухие смесиwhey protein isolateamino acid compositionamino acidsspecialized food productsdry mixesРабота выполнена за счет средств федерального бюджета по государственному заданию Министерства науки и высшего образования Российской Федерации в сфере научной деятельности, Дополнительное соглашение к Соглашению о предоставлении субсидии из федерального бюджета на финансовое обеспечение выполнения государственного задания на оказание государственных услуг (выполнение работ) от 11.11.2022 №075-03-2022-114/7, проект №FZNS-2022-0012, тема проекта «Разработка отечественных технологий сухих смесей, обогащенных витаминными комплексами, омега жирными кислотами с пробиотической активностью для лечебного перорального питания, в т.ч. детей и больных стационаров совместно с R&D центром и на базе высокотехнологичного предприятия ООО «Арника».ReferencesNa, G., Shuang, Y., Ganghua, Z., Yimeng, Z.g, Fangyan, Z., Jingjing, X., Shenyu, P., Guilan, Z., Ziying, W. 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The authors declare that there are no conflicts of interest present.