Low allergenic fermented drink enriched with bioactive peptides of whey proteins

Abstract

Whey protein hydrolysates are most often used in the production of hypoallergenic products, as low molecular weight proteolysis products do not cause allergic reactions in consumers. However, it has been found that whey proteins are not only a good source of amino acids, but also a large number of natural biologically active peptides (BAP). They are formed during normal digestion in the gastrointestinal tract. These natural BAP have a positive effect on various functions of the human body regardless of age. When using microbial and plant enzyme preparations, as well as hydrolysis conditions other than physiological, the formation of such biologically active peptides is impossible, and such products lose much of their biological value. The article highlights the results of research on the development of technology of low-allergenic fermented drink enriched with biologically active peptides of whey proteins. To develop the technology of beverage, we proposed to use micellar casein, which is a source of basic milk protein – casein and whey protein hydrolysate, obtained in physiological conditions, as a source of biologically active peptides from whey proteins. Whey protein hydrolysate was added to the product in two ways: to the normalized mixture before and after fermentation. The hydrolysate was added to the product in an amount corresponding to the whey protein content: 0.5 %; 0.7 %; 0.9 %; 1.1 %. It was found that the amount of hydrolysate introduced affects the duration of fermentation of the studied samples. It was noted that until the end of the recommended shelf life, the organoleptic characteristics of samples fermented with hydrolysate remained virtually unchanged, while the consistency of samples in which the hydrolysate was added after fermentation became slightly thinner compared to the day of production. It is also proved that the usage of whey protein hydrolysate helps to reduce the release of whey when filtering a fermented beverage during storage for seven days.