Digestibility of ß-lactoglobulin hydrolysate in vivo experiments

Bioconversion of the main whey protein (ß-lactoglobulin) in ultrafiltration concentrate of cheese whey allows to obtain hydrolysate with a given residual antigenicity (not more than 10 %) using enzyme preparations Flavorpro 750MDP and Promod 439L. The aim of the work is to assess bioavailability of hydrolysate and to determine its permissible amount in the diet, which provides necessary level of essential aminoacids to maintain vital functions of the body. Experiments were carried out on white inbred BALB/c mice aged of 15 days for 28 days. Animals of the control group were on a diet consisting of a mixture of cereals with a single source of protein. The ß-lactoglobulin hydrolysate was added into the diet of experimental group. Mass fraction of total protein did not exceed 10 % of dry matter in both diets. The mice were weighted and measured daily. Biochemical analysis of blood composition of experimental animals was carried out before the experiment and after it. According to research results, high bioavailability of the diet with ß-lactoglobulin hydrolysate and effective absorption of amino acids in animal organism during consuming ß-lactoglobulin hydrolysate have been established, and absence of load on the organs and tissues of mice.

UF-concentrate of cheese whey, hydrolysate of ß-lactoglobulin, the bioavailability, experiments in vivo