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Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Savkina K. N., Kuchina Yu. A., Voropaeva S. O., Derkach S. R., Petrova L. A.
The influence of protein hydrolysate from mussels on consumer properties of crispbreads

The use of non-traditional ingredients and biologically active substances in the production of flour products allows us to increase the nutritional and biological value of the product and enrich it with beneficial nutrients. The aim of this study is to determine the feasibility of using enzymatic protein hydrolysate from mussel meat in food compositions and to develop a recipe for a new protein-enriched flour product. Organoleptic and physicochemical analysis methods are used in the study. Protein hydrolysate from mussel meat has been produced using the enzyme preparation Protozyme. The resulting hydrolysate is characterized by a high content of protein (at least 84 % by weight) and minerals (no more than 9.5 % by weight). Gel permeation chromatography has shown that the amount of low-molecular protein fractions – biologically active peptides with a molecular weight of less than 5 kDa – is at least 19 % by weight. Several recipes for the flour product "Crispbread with provencal herbs enriched with iodine and protein hydrolysate" have been developed, each with varying protein hydrolysate contents. Adding 3 % mussel hydrolysate (by weight) to the crispbreads increases the protein content in the finished product from 9.2 to 10.5 %. Consuming 100 g of enriched crispbread satisfies an adult's daily protein requirement by 14 %. Increasing the hydrolysate dosage to 5 and 7 % (by weight) increases the protein content in the finished product to 10.8 and 11.9 %, respectively.

(in Russian, стр.13, fig. 6, tables. 8, ref 22, AdobePDF, AdobePDF 0 Kb)