Protein module with functional ingredients

The technology of protein module with functional ingredients was developed. On the first stage the minor components are mixed: vitamin-mineral premix, the complex of biologically active proteins of the milk «Milkang», preparations of the blood of the slaughtered animals, chicken lysozyme and iodine. Further the mixture is mixed with whey protein concentrate and milk powder. An important criterion of dry mixing is absence of multiple thermal operations. As a result increasing of the thermolabile ingredients dosing can be avoided. The protein module was ground at planetary ball mill. Quality of mixing was assessed by the coefficient of uneven distribution of the key component -ascorbic acid (1:6.10 -3) at different time of grinding. Minimum allowed time that provide given meaning of the coefficient of unevenness is considered to be an optimum duration of the process. The best indices of the unevenness coefficient (V с = 3,1) are achieved at the frequency of the mill bowl rotation 650 min -1 for 20 min. Results of the and electronic microscopy in the scanning probe microscope «Sover Next» allowed to make conclusion that at grinding dry protein module in the ball mill the particles size not only is getting smaller but also the nanostructure of the composing elements changes. Grinding in the ball mill at optimal regimes promotes improvement of the dry protein module bioavailability. The effect of bioavailability was confirmed in vivo on the young rats of the Vistar line and in vitro research of the protein module digestability in vitro before and after grinding. Thus possibility to receive unified form of the protein module with guaranteed composition and distribution of the components with improved bioavailability due to adjusting the components to the nanosizes from 20 to 80 nm was demonstrated. The results received put forward new tar gets in the sphere of development of scientifically substantiated principles of applying biologically active proteins in the compositions of specialized food products for determined groups of consumers.

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