atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-3-131-138atu-1809Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПолучение белкового гидролизата из вторичного мясного сырья для обогащения продуктов питанияObtaining protein hydrolysate from secondary meat raw materials for food enrichmenthttps://orcid.org/0000-0001-8664-5173МашановаН. С.MashanovaN. S.

старший преподаватель кафедры "Технология пищевых и перерабатывающих производств"

010011, г. Астана, пр. Жеңіс 62

010011, Astana, Zhenis ave. 62

kmakangali@mail.ruНАО "Казахский агротехнический исследовательский университет им.С.Сейфуллина"КазахстанJSC «S.Seifullin Kazakh agrotechnical research university»Kazakhstan20231409202313131138Copyright © Машанова Н.С., 20232023Машанова Н.С.Mashanova N.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1809

Заболевания опорно-двигательного аппарата являются наиболее распространенными у пожилых людей. Для профилактики и снижения риска таких заболеваний широко применяются гидролизаты коллагена, полученные из животного сырья. Эффективность гидролизатов коллагена как самостоятельного продукта и в составе пищевых продуктов была подтверждена. Проведено исследование технологического процесса получения гидролизатов из недорогостоящего сырья, такого как шерстные субпродукты, с применением ферментативного гидролиза. Основная цель исследования заключалась в выявлении факторов, влияющих на накопление продуктов гидролиза. Для достижения этой цели были оптимизированы основные параметры гидролиза, включая продолжительность процесса, температурный режим и количество фермента, добавляемого в процессе. Полученный белковый гидролизат содержит высокую концентрацию глицина – 27,160 %, 13,317 %, 13,216 %, валин и пролин показали почти одинаковый высокий уровень – 16 %, 10 %, 8,8 %, аланин – 10,494 %, 7,022 %, 6,681 %, аргинин – 6,173%, 3,874 %, 6,021 % в зависимости от сырья. Результаты исследований показали, что оптимальные параметры получения гидролизата были достигнуты при использовании ферментного препарата в количестве 5% от общей массы, температура 45 °C, продолжительность гидролиза 24 часа. Гидролизат, полученный в результате данного процесса, может послужить основой для производства функциональных продуктов, которые предназначены для пожилых людей.

Diseases of the musculoskeletal system are the most common in the elderly. Collagen hydrolysates obtained from animal raw materials are widely used to prevent and reduce the risk of such diseases. The effectiveness of collagen hydrolysates as an independent product and as part of food products has been confirmed. A study of the technological process of obtaining hydrolysates from inexpensive raw materials, such as wool by-products, using enzymatic hydrolysis. The main purpose of the study was to identify factors affecting the accumulation of hydrolysis products. To achieve this goal, the main parameters of hydrolysis were optimized, including the duration of the process, the temperature regime and the amount of enzyme added in the process. The resulting protein hydrolysate contains a high concentration of glycine – 27,160 %, 13,317 %, 13,216 %, valine and proline showed almost the same high level – 16 %, 10 %, 8,8 %, alanin – 10,494 %, 7,022 %, 6,681 %, arginine – 6,173%, 3,874%, 6,021% depending on raw materials. The results of the studies showed that the optimal parameters for obtaining hydrolysate were achieved using an enzyme preparation in an amount of 5% of the total mass, temperature 45 ° C, duration of hydrolysis 24 hours. The hydrolysate obtained as a result of this process can serve as the basis for the production of functional products that are intended for the elderly.

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The authors declare that there are no conflicts of interest present.