The development of the sports nutrition drink formula with low allergenic capacity

Abstract

Abstract The key trend of sports nutrition market growth in Russian Federation is the development of new products, in particular, which may have specific effect on the human body. Proteins are of the highest value in sports nutrition, and more especially, whey proteins. However, their application in food products manufacturing requires carrying out technical operations, which provide the decrease of their allergenic capacity. The purpose of the research was the development of sports nutrition drink formula with low allergenic capacity. The objects of the study were whey protein hydrolysate, obtained from cheese whey ultrafiltration concentrate with the usage of proteolytic enzyme preparations Promod 439L and Flavorpro 766MDP; sports nutrition drink on the basis of hydrolysate, produced by adding banana, peach and squash juices. The whey protein hydrolysate was used as the main formula ingredient, and fruit juices were used as an additional source of biologically active elements. The microstructure differences of the investigated mixtures were defined. The protein conglomerate size varied from 50 up to 80 μm in diameter, lactose was in form of crystals up to 5-7 μm by size. It was proved, that polysaccharides, presented in fruit juices, were involved with the structure formation of drinks. Considering high content of starch among complex carbohydrates of banana in comparison with squash and peach, the sample with squash juice was chosen as the working formula of sports nutrition drink. The usage of whey protein hydrolysate allowed getting the final product with high biological value, digestibility and low allergenic capacity.