Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
- Authors: Ponomareva N.V1, Mel’nikova E.I1
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- Issue: No 8 (2015)
- Pages: 46-47
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328324
- ID: 328324
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Abstract
Results of the investigations carried out with the aim to develop the method to reduce residual antigenicity of the β-lactoglobulin and to study chemical composition and properties of the received food composition are given. The technology of the bioconversion of β-lactoglobulin resulting in receiving of hydrolyzate with reduced residual antigenicity 9-10 % was worked out. Chemical composition and properties of the hydrolyzate were studied. It was found that hydrolyzate contains high level of physiologically functional ingredients. Technological scheme for obtaining hydrolyzate of β-lactoglobulin allows apply mass-produced equipment and is adapted to the system HACCP. Hydrolyzate of the β-lactoglobulin can be used in the technologies of the wide range of milk and fermented milk products.
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