RU2388350C1 - Protein-peptide module for production of functional and specialised food products for persons experiencing intensive physical strain - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food and biotechnological industry, namely - to production of protein-peptide modules used for manufacture of functional and specialised food products for persons experiencing intensive physical strain. The protein-peptide module is represented by a protein hydrolysate obtained by way of enzymatic hydrolysis of raw materials of animal origin based on protein-containing wastes generated during manufacture of products from agricultural animals. The enzymatic hydrolysate contains 5-15 wt % amino acids, 55-70 wt % peptides with molecular weight no more than 3000 Da and 15-35 wt % peptides with molecular weight over 3000 Da.

EFFECT: invention enables manufacture of a products with high nutritional and biological value balanced in terms of contents and maximally approximated to the reference protein contents.

2 cl, 5 tbl, 2 ex

Description

The invention relates to the food and biotechnological industry, in particular to the production of protein-peptide modules with high nutritional and biological value and regulated amino acid composition, used for the production of functional and specialized nutrition products for people subject to intense physical exertion.

The main reasons for the growth of chronic noncommunicable diseases (primarily nutritional-dependent), which occupy a leading place in the structure of morbidity and mortality in the world, are constant, year-round deficits of essential, that is, irreplaceable, macro- and micronutrients in diets.

Numerous foreign and domestic studies have shown that food products not only have nutritional value, but also regulate the numerous functions and biochemical reactions of the body. In this regard, not only rational nutrition, but also healthy, or the so-called functional, nutrition has gained great importance.

The most important role in maintaining human health is played by providing the body with digestible high-grade proteins and essential amino acids. It is known that in individuals subject to intense physical exertion, the need for protein increases 2-4 times and in some cases reaches 3-4 g of protein per 1 kg of body weight, or 300-400 g of protein per day.

The analysis of the prior art has shown that recently the direction of processing natural protein-containing raw materials has been developing very actively in order to obtain protein food concentrates for subsequent enrichment of food products.

Known methods for producing protein foods from yeast (RF patent 2113806), blood of slaughtered animals (RF patents 2016510, 2126215), vegetable proteins (RF patent 2277815), milk and whey (RF patent 92001191), fish (RF patents 2041717, 2075944 ) and marine hydrobionts (RF patents 2065707, 2053779), mummy-like substances (RF patent 2111680), split hides (RF patents 2181009, 2181548) and other organic raw materials.

Numerous methods are also known for producing food protein hydrolysates from agricultural meat. animals and poultry and protein-containing wastes of its processing (RF patents 2112397, 2132142, 2181548, 2226841, 94001136; A. D. Neklyudov et al. Preparation of hydrolysates from meat and bone raw materials. Meat industry, 1998, No. 6, p. 42-43).

The disadvantages of these methods of obtaining is to obtain the final protein products with low consumer properties and biological value, which limits the possibilities of their use for enrichment of consumer goods.

Known protein composition for the preparation of dry concentrates, including meat and bone meal and fish meal, as well as protein meat hydrolyzate (RF patent 2044497), the use of which in food is very limited in taste. The biological value of this composition is also low.

The most promising direction, intensively developing in the world, is the creation and use of finished modules of nutrients as functional components for the manufacture of functional foods. The development and use of such modules of food substances allows you to "design" any food products with specified functional, technological and physiological properties. This direction has already been widely used in the food industry of different countries, especially in Japan and Germany.

Food modules are created to facilitate the manufacture of a wide range of specialized food products, increase their nutritional and biological value and increase shelf life.

Currently, food modules are most often used:

- to quickly obtain, under various conditions, products of complete enteral and regenerative nutrition with an adjustable chemical composition, as well as substitutes for human milk;

- as additional sources of nutrition for sick people;

- in the composition of biologically active food additives in the nutrition of certain categories of the population belonging to the "risk groups";

- to provide special, directed or preventive nutrition for certain groups of the population in need of increased or decreased intake of certain nutrients in the body.

The most important characteristic of any functional food product is a complete protein-amino acid composition. In this regard, the issue of developing high-quality protein modules (proteins and their hydrolysates with controlled composition) is currently of particular relevance.

Protein modules produced by the dairy industry are known from the prior art: caseins, caseinates, coprecipitates, etc. Recently, a more promising method of protein modules is the use of membrane technology, which allows not only to preserve the native properties of the proteins that make up these modules, but also to obtain based on them products whose amino acid composition is closest to the proteins of human milk. The most striking example of this approach is the technology for producing “Protein of dry edible milk” (TU 1002-02-33-87) and “Protein hydrolysates of edible milk” (TU 1002-02-78-88), which used whey protein concentrates and casein.

Known protein food mixture containing proteins of whey, casein and soy protein isolate (RF patent 92001310), as well as a protein-mineral module based on milk protein concentrate (RF patent 92001191).

The disadvantages of these protein concentrates are some limitations on their use in final products and possible allergenicity.

The closest technical solution for the claimed invention is a protein supplement for the production of meat products described in the patent application of the Russian Federation 2091044, IPC A23L 1/31.

Protein supplement includes milk proteins, plasma proteins, vegetable protein from lentils, as well as protosubtilin G10X in the following ratio of components, wt.%: Lentil proteins - 35-45; blood plasma - 35-45; skimmed milk powder - 15-25; protosubtilin G10X - 0.45-0.55. The additive is used to improve the biological and functional properties of the final products, as well as their cost reduction.

The disadvantages of the prototype are not high enough biological value of the additive, a limited range of uses for enrichment of final products, as well as the possibility of allergic reactions.

The main task solved by the invention is the creation of a universal protein food module in the form of a composite mixture, balanced in the composition of essential amino acids, as close as possible to the composition of the protein - the standard adopted by the international organization FAO / WHO, as well as human milk proteins, for the production of functional and specialized nutrition.

The objective of the invention is achieved in that a protein-peptide module for the production of functional and specialized nutrition products for people subject to intense physical activity, which is a protein hydrolyzate obtained by enzymatic hydrolysis of animal raw materials based on protein-containing waste obtained from the production of farm animals, characterized the following ratio of components, wt.%:

- Amino acids - 5-15%;

- Peptides not higher than 3000 Da - 55-70;

- Polypeptides above 3000 Da - 15-35.

The protein-peptide module additionally contains a protein component selected from the series: concentrates and / or isolates of milk whey proteins, serum and / or plasma proteins, blood hemoglobin, concentrates and / or isolates of leguminous proteins or mixtures thereof in the following ratio, wt.% :

- Protein-peptide module - 15-45;

- Protein component - 55-85.

The main component of the protein-peptide module is the meat protein hydrolyzate, which is produced using directed enzymatic hydrolysis of raw meat from poultry and farm animals. The technology allows to obtain a completely soluble and easily digestible food protein. Due to the processing by enzymes, the meat proteins are partially broken down, similar to how it happens in the human digestive tract. This contributes to the fact that the content of available protein in products prepared on the basis of such a protein concentrate and the assimilation of protein from them is much higher than from meat.

The method of obtaining protein hydrolyzate from protein-containing animal feedstock involves preliminary grinding of the feedstock to particles of 1-5 mm in size, placing the feedstock in a reactor, diluting with distilled water in a ratio of 1: 2 to 1: 3 and heating to 37-55 ° C, mixing the resulting reaction mixtures, addition of proteolytic enzymes of animal, plant or microbial origin to the mixture, hydrolysis of the raw material is carried out for 2-3 hours at a pH range of 2 to 7, the hydrolyzate solution is drained from the reactor, subjected to yes neyshey purified by filtration, separating and concentrating the sludge for the separation of solid and fat, and then dried using a low-temperature spray-or freeze-drying to obtain the desired product.

The experiments conducted at the N.V. Sklifosovsky Research Institute of Emergency Medicine confirmed the high nutritional and biological value of the animal protein hydrolyzate and proved the possibility of using this product as the only protein component for enteral nutrition in patients with various disorders of the gastrointestinal tract and metabolism in whole.

The high content of collagen proteins in the product, containing a large amount of hydroxyproline and other biologically active compounds (creatine, glutamine, hyaluronic acid, glycosaminoglycans, chondroitin sulfate, etc.), has an additional positive effect on the muscular activity and musculoskeletal system of people exposed to intense physical activity.

The muscle protein hydrolyzate is rich in a variety of non-protein non-protein compounds, including creatine. This component significantly increases the synthesis of ATP in cells and improves the energy supply of the body.

Meat hydrolysates are also rich in valuable trace elements: iron, magnesium, phosphorus, zinc. Hemic iron improves blood composition and oxygenation of tissues, especially the brain, which increases efficiency and delays the onset of fatigue. Magnesium is responsible for the normal functioning of nerve cells, helps to cope with fatigue, relieves irritability, improves sleep. Phosphorus strengthens the musculoskeletal system and teeth. Zinc is good for brain function. All this improves the emotional mood and increases the efficiency of the person as a whole.

Unlike other protein hydrolysates, the good organoleptic properties of the proposed hydrolyzed proteins allow them to be introduced into finished products in large quantities and to widely use such products as protein nutrition in human diets.

Protein hydrolysates are broken down and absorbed in the gastrointestinal tract within an hour (whereas, for example, the duration of digestion of meat is from 5 to 8 hours). The high rate of assimilation and metabolism of chicken protein hydrolyzate stimulates the autologous hormonal system and enhances the processes of anabolism, including muscle gain, as well as the synthesis and renewal of proteins of all tissues and organs. At the same time, the body spends much less enzymes to digest hydrolysates, which saves its plastic and energy resources. All this leads to a quick feeling of satiety and a surge of strength.

Meat hydrolysates contain a complete set of essential amino acids, which indicates their high biological value (Table 1). In most of the resulting hydrolysates, the sum of the essential amino acids and the content of each of them (amino acid rate) are significantly higher than in the standard protein adopted by the FAO / WHO.

Table 1 Amino acid composition of dry meat hydrolysates from various types of raw materials, g per 100 g of protein. Amino acid FAO / WHO Standard Types of raw materials Stomachs of chickens Legs + heads Neck Wings Bone residue Chicken Beef Lysine 5.5 10,2 8.7 8.5 8.7 4.2 4.0 Isoleucine 4.0 4.2 4.1 4.1 4.0 1,2 1.4 Leucine 7.0 8.1 6.6 7.7 7.9 3.0 3,1 Methionine + cystine 3,5 3,7 3,1 3.8 3,5 1,1 0.8 Tryptophan 1,0 1.3 1,1 1.4 1.4 0.7 0.5 Phenylalanine + tyrosine 6.0 7.0 6.4 7.0 6.8 2.7 2,8 Threonine 4.0 4.6 4.0 4.2 4,5 1.7 1,6 Valine 5,0 5.5 5,6 6.1 6.2 4.2 3,7 Amount: 36.0 44.6 39.6 42.8 43.0 18.8 17.9

The most important advantage is the real possibility of obtaining hydrolysates with a given or controlled amino acid composition due to the appropriate selection of the feedstock and process conditions, as well as changing the ratios of the used proteolytic enzymes.

To obtain protein modules with controlled amino acid composition, in addition to meat hydrolysates, it is advisable to use concentrates and / or isolates of whey milk proteins obtained by ultra - and diafiltration methods, serum and / or plasma proteins, blood hemoglobin, as well as legume protein concentrates and isolates (soybeans, peas, lentils, etc.).

When selecting the components of the mixture (table 2), the task was set using the formula below to achieve not only the maximum proximity of the protein mixture to the standard, but also to exceed it in certain irreplaceable amino acids. This excess allows the use of the obtained protein modules for the effective enrichment of food products having a low initial nutritional and biological value and an unbalanced amino acid composition.

table 2 Comparative biological value of the most important protein-containing food products and their content of essential amino acids (g / 100 g protein) Food products Protein,% Isoleucine Leucine Valine Methionine + Cystine Phenylalanine + Tyrosine Tryptophan Threonine Lysine Total Reference protein one hundred 4.0 7.0 5,0 3,5 6.0 1,0 4.0 5.5 36.0 FAO / WHO Feminine 1,5 5.2 10.5 5.3 4.3 7.0 1,5 5,4 9,4 48.6 milk Meat 90 4.1 7.2 6.0 3.3 6.6 1.3 4.2 8.7 41,4 hydrolyzate Squirrels serum 90 5,0 10.6 4.9 5.1 5,6 1.8 6.6 9.0 48.5 milk Squirrels plasma 90 0.9 13,2 8.7 2.6 10.7 1.4 4.8 9.7 52.0 blood Soy protein 34.9 5.2 7.7 6.0 3,1 7.7 1.3 4.0 6.0 41.0

The mass fraction of the jth essential amino acid in the protein of the Cj mixture was presented as:

,

,

where a _{i, j} is the mass fraction of the jth essential amino acid in the protein of the i-th component of the mixture, m _{i is the} mass fraction of the protein in the i-th component of the mixture,

and the jth essential amino acid in the reference protein is b _j . The consumption of amino acids for metabolic needs was determined as the product of the vector b = (b _i , ..., b _n ) and C _min , where C _min = Min (cj / bj, j = 1 ... n) is the minimum speed of the jth amino acid. Amino acids consumed for energy needs were expressed as a vector d = (c _j -C _min b ₁ , ..., c _n -C _min b _n ) and minimized.

As a result of modeling, it is possible to obtain composite protein-peptide mixtures consisting of meat hydrolyzate and other animal and vegetable proteins in their following ratio (wt.%): - protein-peptide module - 15-45, component or mixture of components - 55-85. These ratios make it possible to use these protein-peptide modules both as a part of monoproducts, where they are the only sources of protein, and in complex composite mixtures in combination with other proteins of animal and plant origin.

In both cases, the introduction of protein-peptide modules containing protein components in the ratios of the above range into the final product formulations allows us to ensure a guaranteed physiologically adequate level of essential amino acids in functional food products, the amino acid rate of which will be about 100%, then there is as close as possible not only to the FAO / WHO standard, but also to proteins of human milk.

The invention is illustrated by the following examples.

Example 1. Obtaining a protein-peptide food module.

To produce protein meat hydrolysates, 400 kg of heads, legs, wings and necks of broiler chickens are weighed, washed with hot water (60-65 ° C). The processed raw materials are ground on a top through a grate with a hole diameter of 3-5 mm. Then the raw material is loaded into a reactor with a volume of 1.5 cubic meters, with an enamel coating, a stirrer and a jacket for heating with steam under pressure, and mixed with drinking water having a temperature of no higher than 65 ° C in a ratio of 1: 2. Salt in the amount of 2.5 kg is introduced into the reactor and the mixture is kept under continuous stirring at a temperature of 50-55 ° C for 15-20 minutes.

30-40 dm ^{3 of} drinking water diluted with concentrated hydrochloric acid in a ratio of 1: 1 is added to the reactor with stirring. Continuing to mix, injected pork food pepsin and pectofoetidine P10X, two liters each. Enzymatic hydrolysis is carried out for 1-1.5 hours at a temperature of 52-55 ° C. If necessary, adjust the pH in the range of 3.0-3.4 with solutions of hydrochloric acid or sodium bicarbonate. After hydrolysis, the mixture is neutralized by introducing 80-100 dm ^{3 of a} 10% sodium bicarbonate solution to a pH of 6.0-6.5. Next, 10 dm ³ of protosubtilin G10X solution is added to the mixture and kept at a temperature of 50-55 ° C and constant stirring for 1-1.5 hours, and then the temperature in the reactor is increased to 92-95 ° C and held for 30-40 minutes.

The resulting liquid hydrolyzate is purified from fat and solid residue by filtration and separation, after which it is concentrated and dried using low temperature spray or freeze drying.

The obtained protein-peptide module contains, wt.%:

- Amino acids - 15;

- Peptides not higher than 3000 Da - 55;

- Polypeptides above 3000 Da - 30.

Example 2. Obtaining a protein-peptide food module.

Protein-peptide food module is produced from meat hydrolyzate (obtained in example 1) by mixing with concentrates and / or isolates of whey proteins, and / or serum and plasma proteins, and / or concentrates and isolates of legume proteins in the ratio, wt.% :

Protein-peptide module - 45,

The protein component is 55.

Table 3 shows the formulations of some protein-peptide food modules.

Table 3 Protein-Peptide Food Module Formulations No. p / p Component Name Amount, kg per 100 kg of product No. 1 Number 2 Number 3 one. Meat hydrolyzate fifteen 45 25 2. Milk Whey Proteins 75 twenty 65 3. Blood plasma proteins 10 twenty 5 four. Soy Protein Isolate - fifteen 5

Table 4 shows the amino acid scores of the proposed protein-peptide food modules.

Table 4 Amino acid composition of protein-peptide food modules. Amino acid FAO / WHO Standard Protein-Peptide Food Modules BUT FROM No. 1 Number 2 Number 3 BUT FROM BUT FROM BUT FROM Lysine 5.5 1,0 9.0 1,6 7.7 1.4 8.0 1,5 Isoleucine 4.0 1,0 4.4 1,1 3.3 0.9 4.2 1,1 Leucine 7.0 1,0 10.3 1,5 8.2 1,2 9.2 1.3 Methionine + cystine 3,5 1,0 4.6 1.3 3,1 0.9 4.0 1,1 Tryptophan 1,0 1,0 1.7 1.7 1.3 1.3 1,5 1,5 Phenylalanine + tyrosine 6.0 1,0 6.3 1,1 7.0 1,2 6.5 1,1 Threonine 4.0 1,0 6.0 1,5 4.1 1,0 5.2 1.3 Valine 5,0 1,0 5.2 1,0 5.7 1,1 5.2 1,0 Amount 36.0 - 47.5 - 40,4 - 43.8 - - A - amino acid content, g / 100 g of protein; - C - amino acid rate,% /% relative to the FAO / WHO reference scale.

The data in table 4 indicate the high biological value of the proposed protein-peptide food modules, which allows them to be used to obtain a wide range of end products of functional and specialized nutrition.

It should be emphasized that the developed protein-peptide modules contain a significant total amount of branched amino acids - valine, leucine and isoleucine, which are necessary for the effective restoration of muscle tissue proteins - actin and myosin. For example, in module No. 1, their sum is 19.9 g, and in modules No. 2 and No. 3 - 17.2 g and 18.6 g, respectively, which is higher than in the FAO / WHO standard (16.0 g), and corresponds to the most valuable sources of complete dietary protein - eggs (20.5 g), poultry meat (17.2 g) and cow's milk (20.7 g), in terms of 100 g of protein.

The data in table 5 indicate that the addition of 30 g of food modules (or 25 g in terms of protein) to the final products allows us to provide the human body with a significant (more than 50%) amount of essential amino acids with a minimum consumption of functional food products (100-200 g) .

Table 5 Comparative assessment of the consumption of essential amino acids with protein-peptide modules (in terms of 25 g of protein) Amino acids Recommended daily intake, g / day Protein-Peptide Modules No. 1 Number 2 Number 3 from recommended daily intake g % g % g % Lysine 4.1 2,3 56 1.9 46 2.0 49 Methionine + cystine 1.8 1,2 67 0.8 44 1,0 56 Threonine 2,4 1,5 63 1,0 42 1.3 54 Tryptophan 0.8 0.4 fifty 0.3 38 0.4 fifty Phenylalanine + tyrosine 4.4 1,6 36 1.8 41 1,6 36 Valine 2.5 1.3 52 1.4 56 1.3 52 Isoleucine 2.0 1,1 55 0.8 40 1,0 fifty Leucine 4.6 2.6 57 2.1 46 2,3 fifty

Based on the data presented in tables 4-5, we can conclude that protein-peptide modules have a complete amino acid composition with an amino acid rate of about 1.0, which makes them suitable for enriching many varieties of functional and specialized nutrition products.

The consumption of foods enriched with the developed protein-peptide modules allows us to provide the average daily human needs for essential amino acids, including during intense physical exertion.

Claims (2)

1. Protein-peptide module for the production of functional and specialized nutrition products for people subject to intense physical exertion, which is a protein hydrolyzate obtained by enzymatic hydrolysis of animal feed based on protein-containing waste obtained from the production of products from farm animals, characterized by the following ratio of components, wt.%:
Amino acids 5-15 Peptides not higher than 3000 Yes 55-70 Polypeptides above 3,000 Yes 15-35 2. The protein-peptide module according to claim 1, characterized in that it further comprises a protein component selected from the series: concentrates and / or isolates of milk whey proteins, serum proteins and / or blood plasma, blood hemoglobin, concentrates and / or isolates bean proteins or mixtures thereof in the following ratio, wt.%:
Protein-peptide module 15-45 Protein component 55-85