Preparation and physicalchemical characteristics of functional food ingredient - zinc complex with egg protein fermentolisate

Abstract

The use of biotechnological approach, including obtaining of food protein fermentative hydrolysates, following their combination with essential microelements (ЕМ), allows to obtain new nutritional sources of these EM-obligate antioxidants (zinc, copper, manganese) in organic high-bioavailable form. In this research new nutritional source of zinc organic form as a complex with peptide fractions of fermentolysate of coagulated egg protein was obtained and was characterized by physical-chemical methods. Inhibitory activity of native egg protein lowered by 2 fold under coagulation with one-stage thermal processing (t = +88 °C). The proteolysis of coagulated egg protein was performed within two time intervals (2 and 5 hours) by enzymatic preparations, proteases of bacterium origin (neutral Protease B 2256, alkaline protease C 1986 and alkaline protease Protozim B). A molecular weight distribution of peptide fractions in obtained fermentolysates was characterized by the method of exclusion chromatography and nitrogen concentration was determined by Kjehldal method. Water-soluble phase, obtained by means of 5 hours fermentolysis using enzymatic preparation Protozim B, contained 85% of general nitrogen against original coagulated egg protein. The concentration of peptide fraction with the molecular weight 1.1-6.9 kD was 58% and less than 1.1 kD - 21%. This fermentolisate was used to obtain a complex with zinc. Zinc concentration in complex was 19 mg/g. Technological approach used in this work allowed to obtain a new high concentrated food source of zinc in organic form as an ingredient of specialized foods for microelement deficiency prevention is prospective.