Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 84866 10.21603/2074-9414-2024-2-2515 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Functional Profile of Enzymatic Hydrolysates in Food Proteins Изучение некоторых функциональных характеристик ферментативных гидролизатов пищевых белков https://orcid.org/0000-0001-5664-6028 Лебедева Светлана Николаевна Lebedeva Svetlana N. lebedeva1959@mail.ru

доктор биологических наук;

doctor of sciences in biology;

 https://orcid.org/0000-0002-1822-4980 Болхонов Булат Алексеевич Bolkhonov Bulat A. https://orcid.org/0000-0002-0574-1575 Жамсаранова Сэсэгма Дашиевна Zhamsaranova Sesegma D. https://orcid.org/0000-0001-7380-5959 Баженова Баяна Анатольевна Bazhenova Bayana A. https://orcid.org/0000-0002-2938-4752 Лескова Светлана Юрьевна Leskova Svetlana Yu. Восточно-Сибирский государственный университет технологий и управления Улан-Удэ Россия East Siberia State University of Technology and Management Ulan-Ude Russian Federation Восточно-Сибирский государственный университет технологий и управления Улан-Удэ Россия East Siberia State University of Technology and Management Ulan-Ude Russian Federation Восточно-Сибирский государственный университет технологий и управления Улан-Удэ Россия East Siberia State University of Technology and Management Ulan-Ude Russian Federation Восточно-Сибирский государственный университет технологий и управления Улан-Удэ Россия East Siberia State University of Technology and Management Ulan-Ude Russian Federation Восточно-Сибирский государственный университет технологий и управления Улан-Удэ Россия East Siberia State University of Technology and Management Ulan-Ude Russian Federation 03 07 2024 03 07 2024 54 2 412 422 18 12 2023 06 02 2024 https://fptt.ru/en/issues/22705/22700/

Распространенность пищевой аллергии растет во всем мире. Одной из ее причин могут быть белки. Поэтому получение ферментативных гидролизатов белков в качестве гипоаллергенных компонентов пищевых продуктов является актуальным. Целью исследования стала оценка уровня антигенности, сенсибилизирующей активности и антиоксидантных свойств ферментативных гидролизатов яичного и соевого белков. Сырьем для исследований являлись протеин соевый (изолят) и яичный альбумин. Получение гидролизатов белков проводили с использованием протеаз (пепсин и трипсин) путем двухстадийного процесса. Затем определяли степень гидролиза, суммарную антиоксидантную активность и остаточную антигенность. Сенсибилизирующую способность нативных белков и гидролизатов изучали на модели гиперчувствительности замедленного типа на мышах в внутрикожном тесте опухания лапы. Путем последовательного внесения пепсина и трипсина получены гидролизаты яичного альбумина и соевого протеина. На основании определения содержания азота (общего, в негидролизованном сырье и гидролизате) рассчитана степень гидролиза белков, которая составила 82–88 %. Суммарная антиоксидантная активность гидролизатов составила 114,3 и 91,4 мг/100 мл соответственно. Остаточная антигенность гидролизатов, определенная методом ИФА, составила 1,55×10–4 и 3,30×10–4 отн.ед. Нативные белки обладали высокими аллергизирующими свойствами, увеличивая показатели индекса реакции гиперчувствительности замедленного типа более, чем в 5 раз. Гидролизаты снижали индекса реакции гиперчувствительности замедленного типа в среднем в 3,5 и 2,6 раза соответственно. Ферментативные гидролизаты яичного альбумина и соевого белка обладали высокой степенью гидролиза и антиоксидантной активностью. Установлена низкая остаточная антигенность (10–4) и невысокая сенсибилизирующая способность. Предполагается, что данные белки могут быть использованы в качестве гипоаллергенного компонента с антиоксидантным действием при разработке пищевых продуктов функционального назначения.

Food allergy is a matter of global concern, proteins being a popular allergen worldwide. Enzymatic protein hydrolysates serve as hypoallergenic components in functional foods. This article describes enzymatic hydrolysates of egg and soy proteins as potential antigens, sensitizers, and antioxidants. The research featured soy protein isolate and egg albumin. The protein hydrolysates were obtained in a two-step process with pepsin and trypsin to measure hydrolysis, total antioxidant activity, and residual antigenicity. The sensitizing ability of native proteins and their hydrolysates was studied using a delayed-type hypersensitivity (DTH) skin test of paw swelling in mice. The egg albumin and soy protein were hydrolyzed by sequentially adding the proteases, i.e., pepsin and trypsin. The degree of protein hydrolysis was calculated against total nitrogen and its contents in non-hydrolyzed raw materials and hydrolysate. It was 82.6% for the egg hydrolysate and 88.3% for the soy hydrolysate, the total antioxidant activity being 114.3 and 91.4 mg/100 mL, respectively. The residual antigenicity of the hydrolysates determined by ELISA in a sandwich version was 1.55×10–4 and 3.30×10–4 RU, respectively. The native egg and soy proteins demonstrated good allergenic properties, and the DTH response index increased fivefold. The hydrolysates reduced the DTH response indices by an average of 3.5 for egg hydrolysate and 2.6 times for soy hydrolysate. The resulting enzymatic hydrolysates of egg albumin and soy protein demonstrated a high degree of hydrolysis and antioxidant activity. They had low residual antigenicity (10–4) and low sensitizing ability. The resulting enzymatic hydrolysates could be used as hypoallergenic components and antioxidants in new functional foods.

 Яичный альбумин соевый протеин гидролизаты остаточная антигенная активность сенсибилизирующая активность антиоксидантная активность Egg albumin soy protein hydrolysates residual antigenic act ivity sensitizing activity antioxidant activity Исследование выполнено за счет средств гранта Российского научного фонда (РНФ) № 23-26-00058, https://rscf.ru/project/23-26-00058 The research was supported by the Russian Science Foundation (RSF), grant no. 23-26-00058, https://rscf.ru/ project/23-26-00058

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