Study of the process of hydrolysis of milk proteins using enzyme preparations of domestic and production

Abstract

Due to the high prevalence of allergic diseases among the children, especially when transiting a child to bottle feeding at an early age, the development of dairy and other food products with reduced allergenicity is of high relevance and true importance nowadays. Meanwhile Russia still lacks sufficient production of raw materials and ingredients to create home-produced specialized food, including designated babies’ and children’s food. The use of whey milk proteins for the production of baby food has its advantage, as whey proteins feature pretty high digestibility and bioavailability: after eating the food based on whey proteins, the concentration of amino acids and peptides in the blood increases dramatically already within the first hour. However, it should be kept in mind that allergy to cow’s milk proteins is the most common symptom of food allergy, which is particularly often diagnosed in early postnatal age. Technological approaches to reduction of the potential allergenicity of the protein component shall take a leading place in the system of food control and food safety of children’s dairy products. The most efficient and widely used technological approach to reduce the potential allergenicity of food protein is the elimination of its antigenic structures, which approach makes it possible to include this protein into the composition of specialized food, which is intended for the people who suffer from food allergies or for the people exposed to the allergy risk. The allergenicity is reduced by means of enzymatic hydrolysis in combination with membrane processing of the obtained hydrolyzate. To obtain a peptide module with pre-determined physical and chemical parameters, an appropriate selection of initial protein, application of various enzymes, and ranging of technological parameters like pH, temperature, exposure time, enzyme-substrate ratio and other parameters is required.