Using casein and gluten protein fractions to obtain functional ingredients

Prikhodko, Denis; Красноштанова, А. А.

doi:10.21603/2308-4057-2023-2-569

Cited by 7 publications

(1 citation statement)

References 32 publications

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“…The popularity of cheeses is due to the high biological value, good digestibility. First of all, a high content of easily digestible proteins, milk fat, calcium, essential amino acids and a wide range of trace elements, vitamins, combined with high taste [12,[13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Biological usefulness of raw milk as a factor in obtaining high-quality cheeses

Buyanova,

Shrainer

2023

BIO Web Conf.

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Health saving is the main state program and a priority direction of scientific centers in Russia and Kuzbass. Cheese is a unique product representing a concentrate of milk fat and protein of high biological value. In cheesemaking, one of the key issues is the cheese suitability of milk. An analysis of the state of the issue made it possible to identify the purpose of scientific research: to study the technological aspects of obtaining raw milk and to establish ways to improve the properties for potential use in the cheese industry. To achieve this goal, the following tasks were solved: to study the features of the chemical composition, biological usefulness of raw milk in the conditions of the raw material base of the Tomsk region; highlight the main criteria that control the quality of cheeses, overcoming seasonality in obtaining raw materials. The results indicate a greater stability of casein in milk in spring and summer, which will affect the decrease in the rate of its coagulation during rennet coagulation. It was found that summer and winter milk was better in terms of technological properties than in other periods of the year. The properties of milk as a medium for the development of lactic acid bacteria change significantly over the seasons and depending on zootechnical factors. Trace elements are contained in the optimal ratio, and will promote the growth of lactic acid microorganisms of the starter, which will lead to a reduction in the ripening time of the cheese. Milk had high lactose values. It is shown that in the summer period lactose is slowly fermented during the ripening of cheeses and a significant amount of 0.23% lactic acid is formed. The content of citrates in milk was determined, which determine the rate of formation of carbon dioxide by aroma-forming microorganisms Lc. diacetylactis for cheese patterning.

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Section: Introductionmentioning

confidence: 99%

Biological usefulness of raw milk as a factor in obtaining high-quality cheeses

Buyanova,

Shrainer

2023

BIO Web Conf.

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

Semenova

Симоненко

et al. 2023

Food systems

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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.

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New Technology of Functional Bakery Products

Ladnova,

Koryachkina,

Koryachkin

et al. 2023

Food Processing: Techniques and Technology

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Peas (Pisum sativum L.) are rich in protein, B vitamins, and dietary fiber, represented by hemicellulose and pectins. In terms of amino acids, pea proteins are as close to the reference protein as possible. The limiting amino acids of pea protein are sulfur-containing, i.e., methionine and cysteine. Peas are also rich in lysine, which is the limiting amino acid for wheat flour. Therefore, products of pea processing can expand the range of commercial high-protein foods, including functional bakery products. The research objective was to develop a technology for functional bread from a mix of wholemeal pea flour and wheat gluten. The study featured baking wheat flour, wheat gluten, wholemeal pea flour of San Cipriano and Vega varieties, dough samples, and ready-made bread. The carbohydrate-amylase complex of flour was studied using an Amilotest AT-97 device. The starch content was determined by the polarimetric method. The spectrophotometric method served to test the flower samples for protein while the Kjeldahl method was applied to the bread samples. The rheological properties of the dough were studied on a Reotest 2 viscometer. The sensory evaluation relied on a panel of experts, and the chemical composition was revealed by calculation and analytically. The wholemeal pea flour had a lower starch gel viscosity compared to the wheat flour sample. A greater amount of flour added during kneading increased the viscosity of the resulting dough. The acidity was rather high: 7.2 and 9.4 degrees for San Cipriano and Vega samples, respectively, and so was the autolytic activity (≤ 80 s). These useful qualities made it possible to reduce the technological process by 115 and 145 min. The resulting bread demonstrated good physical, chemical, and sensory indicators. The high-protein raw materials increased the protein content in bread by 41.9–46.4%, compared to the control sample, which equaled 33.1–34.2% of the recommended daily intake per 100 g of bread. The optimal ratio of wholemeal high-protein pea flour and wheat gluten was 20/80 for the San Cipriano samples and 30/70 for the Vega variety.

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Using casein and gluten protein fractions to obtain functional ingredients

Cited by 7 publications

References 32 publications

Biological usefulness of raw milk as a factor in obtaining high-quality cheeses

Biological usefulness of raw milk as a factor in obtaining high-quality cheeses

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

New Technology of Functional Bakery Products

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