Archive
The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Agarkova E. Yu., Kruchinin A. G.
Enzymatic conversion as a method of producing biologically active peptides
DOI: 10.21443/1560-9278-2018-21-3-412-419
- RESEARCH AND DEVELOPMENT OF PROTEIN HYDROLYZATE TECHNOLOGY AS A BASIS FOR THE PRODUCTION OF PROTEIN SHAKES
T. O. Katyuhina, Natalia Poturaeva, Irina Milentyeva, Anastasiya Fedorova
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies", 2023: 158 - Antimicrobial Activity of Metabolite Complexes of Lactobacillus against Pseudomonas aeruginosa
S. A Kishilova, A. Y Kolokolova, I. V Rozhkova
Biofizika, 2024; 69(2): 324 - Quality Control of Colostrum and Protein Calf Milk Replacers
Vladimir Kharitonov, Vladimir Asafov, Evgeniya Iskakova, Nina Tankova, Tatsiana Halavach, Vladimir Kurchenko
Food Processing: Techniques and Technology, 2021; 51(1): 188 - Enzymatic Hydrolysis of Soy Protein
Dmitry Sokolov, Bulat Bolkhonov, Sesegma Zhamsaranova, Svetlana Lebedeva, Bayana Bazhenova
Food Processing: Techniques and Technology, 2023; 53(1): 86 - Casein Proteolysis in Bioactive Peptide Production: Optimal Operating Parameters
Irina Milenteva, Natalia Davydenko, Aleksandr Rasshchepkin
Food Processing: Techniques and Technology, 2020; 50(4): 726 - ANTIOXIDANT ACTIVITY OF RAW MILK AND MILK PROTEIN FRACTIONS
IRINA CHUMAKOVA, GALINA DONSKAYA , EKATERINA DOBRIYAN , VIKTOR DROZHZHIN
Elektrotekhnologii i elektrooborudovanie v APK, 2020; 4(41): 111 - Hybrid Strategy of Bioinformatics Modeling (in silico): Biologically Active Peptides of Milk Protein
Alexandr Kruchinin, Ekaterina Bolshakova
Food Processing: Techniques and Technology, 2022; 4(41): 46 - Influence of redox processes on the antioxidant activity of the symbiotic starter biomass
G. A. Donskaya, L. G. Krekker
Food systems, 2023; 5(4): 337 - The Antimicrobial Activity of Metabolite Complexes of Lactobacilli against Pseudomonas aeruginosa
S. A. Kishilova, A. Y. Kolokolova, I. V. Rozhkova
Biophysics, 2024; 69(2): 278
Abstract. The growth of food products output volume including dairy products enriched by food ingredients with different biological effects is caused by deterioration of socioeconomic conditions, unstable ecological situation and unbalanced nutrition. The basic types of milk proteins proteolysis and the benefit of enzymatic catalysis over alkaline and acid have been considered. The data relating to usage of milk proteins hydrolysates in different fields of specialized and medioprophylactic nutrition depending on degree of hydrolysis and molecular weight of peptides have been presented. The substrate specificity of enzymatic preparations used in dairy industry in respect to impart the specified functional properties to milk protein has been analyzed. The impact of free amino-acids content in hydrolysates and the necessity to select enzymatic composition subject to the data relating to amino-acid sequence of protein and ferment substrate specificity has been described. Herewith protein hydrolysate obtaining with acceptable organoleptic properties and predicted biological effects is possible. The investigation analysis in the field of the functional products manufacture using protein containing milk raw material for production of protein compositions with the following creation of products on their basis has been carried out. The possibility to use the strategies of the directed enzymatic hydrolysis on obtaining of peptide compositions possessing hypotensive properties due to inhibition of angiotensin-1-converting ferment (ACF) by short oligopeptides has been demonstrated. Moreover, milk protein hydrolysates contain short peptides possessing cytoprotective and immunomodulatory action. Besides, milk protein hydrolysates exhibited the presence of antioxidant activity regarding different radicals in the systems with lipids oxidation.
Printed reference: Agarkova E. Yu., Kruchinin A. G. Enzymatic conversion as a method of producing biologically active peptides // Vestnik of MSTU. 2018. V. 21, No 3. P. 412-419.
Electronic reference: Agarkova E. Yu., Kruchinin A. G. Enzymatic conversion as a method of producing biologically active peptides // Vestnik of MSTU. 2018. V. 21, No 3. P. 412-419. URL: http://vestnik.mstu.edu.ru//v21_3_n76/04_agarkova_412-419.pdf.
