Enzymatic conversion as a method of producing biologically active peptides
The growth of food products output volume including dairy products enriched by food ingredients with different biological effects is caused by deterioration of socioeconomic conditions, unstable ecological situation and unbalanced nutrition. The basic types of milk proteins proteolysis and the benefit of enzymatic catalysis over alkaline and acid have been considered. The data relating to usage of milk proteins hydrolysates in different fields of specialized and medioprophylactic nutrition depending on degree of hydrolysis and molecular weight of peptides have been presented. The substrate specificity of enzymatic preparations used in dairy industry in respect to impart the specified functional properties to milk protein has been analyzed. The impact of free amino-acids content in hydrolysates and the necessity to select enzymatic composition subject to the data relating to amino-acid sequence of protein and ferment substrate specificity has been described. Herewith protein hydrolysate obtaining with acceptable organoleptic properties and predicted biological effects is possible. The investigation analysis in the field of the functional products manufacture using protein containing milk raw material for production of protein compositions with the following creation of products on their basis has been carried out. The possibility to use the strategies of the directed enzymatic hydrolysis on obtaining of peptide compositions possessing hypotensive properties due to inhibition of angiotensin-1-converting ferment (ACF) by short oligopeptides has been demonstrated. Moreover, milk protein hydrolysates contain short peptides possessing cytoprotective and immunomodulatory action. Besides, milk protein hydrolysates exhibited the presence of antioxidant activity regarding different radicals in the systems with lipids oxidation.
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| Format: | Journal Contribution biblioteca |
| Language: | Russian |
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2018
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| Subjects: | Functional properties, Hydrolysis, Enzymes, Biological effects, Функциональные свойства, Гидролиз, Ферменты, Биологические эффекты, Biotechnology of Food Products and Biologically Active Substances, Биотехнология пищевых продуктов и биологически активных веществ, |
| Online Access: | http://hdl.handle.net/1834/41514 |
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Functional properties Hydrolysis Enzymes Biological effects Функциональные свойства Гидролиз Ферменты Биологические эффекты Biotechnology of Food Products and Biologically Active Substances Биотехнология пищевых продуктов и биологически активных веществ Functional properties Hydrolysis Enzymes Biological effects Функциональные свойства Гидролиз Ферменты Биологические эффекты Biotechnology of Food Products and Biologically Active Substances Биотехнология пищевых продуктов и биологически активных веществ |
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Functional properties Hydrolysis Enzymes Biological effects Функциональные свойства Гидролиз Ферменты Биологические эффекты Biotechnology of Food Products and Biologically Active Substances Биотехнология пищевых продуктов и биологически активных веществ Functional properties Hydrolysis Enzymes Biological effects Функциональные свойства Гидролиз Ферменты Биологические эффекты Biotechnology of Food Products and Biologically Active Substances Биотехнология пищевых продуктов и биологически активных веществ Agarkova, E. Yu. Kruchinin, A. G. Enzymatic conversion as a method of producing biologically active peptides |
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The growth of food products output volume including dairy products enriched by food ingredients with different biological effects is caused by deterioration of socioeconomic conditions, unstable ecological situation and unbalanced nutrition. The basic types of milk proteins proteolysis and the benefit of enzymatic catalysis over alkaline and acid have been considered. The data relating to usage of milk proteins hydrolysates in different fields of specialized and medioprophylactic nutrition depending on degree of hydrolysis and molecular weight of peptides have been presented. The substrate specificity of enzymatic preparations used in dairy industry in respect to impart the specified functional properties to milk protein has been analyzed. The impact of free amino-acids content in hydrolysates and the necessity to select enzymatic composition subject to the data relating to amino-acid sequence of protein and ferment substrate specificity has been described. Herewith protein hydrolysate obtaining with acceptable organoleptic properties and predicted biological effects is possible. The investigation analysis in the field of the functional products manufacture using protein containing milk raw material for production of protein compositions with the following creation of products on their basis has been carried out. The possibility to use the strategies of the directed enzymatic hydrolysis on obtaining of peptide compositions possessing hypotensive properties due to inhibition of angiotensin-1-converting ferment (ACF) by short oligopeptides has been demonstrated. Moreover, milk protein hydrolysates contain short peptides possessing cytoprotective and immunomodulatory action. Besides, milk protein hydrolysates exhibited the presence of antioxidant activity regarding different radicals in the systems with lipids oxidation. |
| format |
Journal Contribution |
| topic_facet |
Functional properties Hydrolysis Enzymes Biological effects Функциональные свойства Гидролиз Ферменты Биологические эффекты Biotechnology of Food Products and Biologically Active Substances Биотехнология пищевых продуктов и биологически активных веществ |
| author |
Agarkova, E. Yu. Kruchinin, A. G. |
| author_facet |
Agarkova, E. Yu. Kruchinin, A. G. |
| author_sort |
Agarkova, E. Yu. |
| title |
Enzymatic conversion as a method of producing biologically active peptides |
| title_short |
Enzymatic conversion as a method of producing biologically active peptides |
| title_full |
Enzymatic conversion as a method of producing biologically active peptides |
| title_fullStr |
Enzymatic conversion as a method of producing biologically active peptides |
| title_full_unstemmed |
Enzymatic conversion as a method of producing biologically active peptides |
| title_sort |
enzymatic conversion as a method of producing biologically active peptides |
| publishDate |
2018 |
| url |
http://hdl.handle.net/1834/41514 |
| work_keys_str_mv |
AT agarkovaeyu enzymaticconversionasamethodofproducingbiologicallyactivepeptides AT kruchininag enzymaticconversionasamethodofproducingbiologicallyactivepeptides AT agarkovaeyu fermentativnaâkonversiâkaksposobpolučeniâbiologičeskiaktivnyhpeptidov AT kruchininag fermentativnaâkonversiâkaksposobpolučeniâbiologičeskiaktivnyhpeptidov |
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1756080169775267840 |
| spelling |
dig-aquadocs-1834-415142021-10-20T07:30:20Z Enzymatic conversion as a method of producing biologically active peptides Ферментативная конверсия как способ получения биологически активных пептидов Agarkova, E. Yu. Kruchinin, A. G. Functional properties Hydrolysis Enzymes Biological effects Функциональные свойства Гидролиз Ферменты Биологические эффекты Biotechnology of Food Products and Biologically Active Substances Биотехнология пищевых продуктов и биологически активных веществ The growth of food products output volume including dairy products enriched by food ingredients with different biological effects is caused by deterioration of socioeconomic conditions, unstable ecological situation and unbalanced nutrition. The basic types of milk proteins proteolysis and the benefit of enzymatic catalysis over alkaline and acid have been considered. The data relating to usage of milk proteins hydrolysates in different fields of specialized and medioprophylactic nutrition depending on degree of hydrolysis and molecular weight of peptides have been presented. The substrate specificity of enzymatic preparations used in dairy industry in respect to impart the specified functional properties to milk protein has been analyzed. The impact of free amino-acids content in hydrolysates and the necessity to select enzymatic composition subject to the data relating to amino-acid sequence of protein and ferment substrate specificity has been described. Herewith protein hydrolysate obtaining with acceptable organoleptic properties and predicted biological effects is possible. The investigation analysis in the field of the functional products manufacture using protein containing milk raw material for production of protein compositions with the following creation of products on their basis has been carried out. The possibility to use the strategies of the directed enzymatic hydrolysis on obtaining of peptide compositions possessing hypotensive properties due to inhibition of angiotensin-1-converting ferment (ACF) by short oligopeptides has been demonstrated. Moreover, milk protein hydrolysates contain short peptides possessing cytoprotective and immunomodulatory action. Besides, milk protein hydrolysates exhibited the presence of antioxidant activity regarding different radicals in the systems with lipids oxidation. Возрастание объемов производства продуктов, в том числе молочных, обогащенных пищевыми ингредиентами с различными биологическими эффектами обусловлено ухудшением социально-экономических условий, нестабильной экологической обстановкой и несбалансированным питанием. Рассмотрены основные виды протеолиза белков молока и доказано преимущество ферментативного катализа перед щелочным и кислотным. Представлены данные по использованию гидролизатов молочных белков в различных сферах специализированного и лечебно-профилактического питания в зависимости от степени гидролиза и молекулярной массы пептидов. Проанализирована субстратная специфичность используемых в молочной промышленности ферментных препаратов с точки зрения придания молочному белку определенных функциональных свойств. Описано влияние содержания в гидролизатах свободных аминокислот и необходимость подбора ферментных композиций с учетом данных об аминокислотной последовательности белка и субстратной специфичности фермента. При этом возможно получение белковых гидролизатов с приемлемыми органолептическими характеристиками и прогнозируемыми биологическими эффектами. Проведен анализ работ в области получения функциональных продуктов с использованием протеиносодержащего молочного сырья для получения белковых композиций с последующим созданием на их основе продуктов. Показана возможность использования стратегии направленного ферментативного гидролиза при получении пептидных композиций, обладающих гипотензивными свойствами за счет ингибирования ангиотензин-I-превращающего фермента (АПФ) короткими олигопептидами. Также в молочных белковых гидролизатах содержатся короткие пептиды, обладающие цитопротекторным и иммуномодулирующим действием. Помимо этого в гидролизатах белков молока выявлено наличие антиоксидантной активности по отношению к различным радикалам в системах с окислением липидов. Published Refereed 2021-10-18T10:28:14Z 2021-10-18T10:28:14Z 2018 Journal Contribution http://hdl.handle.net/1834/41514 ru http://vestnik.mstu.edu.ru/show-eng.shtml?art=1964 http://vestnik.mstu.edu.ru/show.shtml?art=1964 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ pp.412-419 |