The use of a biopeptide with antiviral properties as a functional ingredient for ice cream

Abstract

Biopeptides are used in food products to give them a functional orientation. The purpose of the study is to characterize and use a biopeptide with antiviral properties for the production of ice cream with functional purpose. The molecular mass distribution of the peptide was evaluated by mass spectrometry and identified by MALDI-TOF and MS mass spectrometry on the MALDI-time-of-flight Ultraflex mass spectrometer (Bruker, Germany). The mass spectra were analyzed using the Mascot program, the Peptide Fingerprint option (Matrix Science, USA) using the Protein NCBI database. The antiviral activity of the peptide was studied on lentiviral particles. The assessment of the physical-chemical parameters of ice cream enriched with a biopeptide was determined according to regulatory documents. As a result of the research, a characteristic of a peptide with antiviral properties is given. It has been established that the peptide consists of 8 amino acids and is classified as an alpha helical cationic antiviral peptide. Ice cream “Vanilla Ice cream 15%” has been developed using synthesized LREGIKNK peptide as a functional ingredient. It is shown that the ice cream meets the requirements of regulatory documentation.