atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-3-118-124atu-1707Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние ферментного гидролиза на коллагеновое сырье животного происхожденияThe effect of enzyme hydrolysis on collagen raw materials of animal originhttps://orcid.org/0000-0003-3818-7635ТокышеваГ. М.TokyshevaG. M.

010011, г.Астана, пр. Жеңіс 62

010011,Astana, Zhenis ave. 62

https://orcid.org/0000-0003-0926-4849ZamaratskaiaG.ZamaratskaiaG.

SE-750 07, Уппсала

SE-750 07, Uppsala

https://orcid.org/0000-0003-4572-948XХасеновБ. Б.KhassenovB. B.

010000, г. Астана, Кургальжинское шоссе, 13/5

010000, Kurgalzhynskoye road 13/5

https://orcid.org/0000-0001-6346-5866АктаеваС. А.AktayevaS. A.

010000, г. Астана, Кургальжинское шоссе, 13/5

010000, Kurgalzhynskoye road 13/5

https://orcid.org/0000-0001-5682-2423КостановаА. Т.KostanovaA. T.

010011, г.Астана, пр. Жеңіс 62

010011,Astana, Zhenis ave. 62

https://orcid.org/0000-0003-1791-0206АйкенД. К.AikenD. K.

010011, г.Астана, пр. Жеңіс 62

010011,Astana, Zhenis ave. 62

https://orcid.org/0000-0003-4128-6482МакангалиК. К.MakangaliK. K.

старший преподаватель кафедры "Технология пищевых и перерабатывающих производств"

010011, г.Астана, пр. Жеңіс 62

010011,Astana, Zhenis ave. 62

kmakangali@mail.ruНАО "Казахский агротехнический университет им.С.Сейфуллина"КазахстанJSC «S.Seifullin Kazakh agrotechnical University»KazakhstanШведский университет аграрных наукШвецияSwedish University of Agricultural SciencesSwedenНациональный центр биотехнологииКазахстанNational Center for BiotechnologyKazakhstan20231409202313118124Copyright © Токышева Г.М., Zamaratskaia G., Хасенов Б.Б., Актаева С.А., Костанова А.Т., Айкен Д.К., Макангали К.К., 20232023Токышева Г.М., Zamaratskaia G., Хасенов Б.Б., Актаева С.А., Костанова А.Т., Айкен Д.К., Макангали К.К.Tokysheva G.M., Zamaratskaia G., Khassenov B.B., Aktayeva S.A., Kostanova A.T., Aiken D.K., Makangali K.K.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1707

Во время переработки мяса значительная часть субпродуктов выбрасывается как отходы или используется для малоценных продуктов. Мясные субпродукты (например, ноги с путовым суставом) являются хорошими источниками для получения белкового гидролизата, поскольку они производятся в больших количествах и богаты белками. Для того, чтобы эти побочные продукты выгодно перерабатывать в ценные продукты путем ферментативного гидролиза, был получен белковый гидролизат из шерстных субпродуктов. Белковый гидролизат является перспективным пищевым ингредиентом для разработки функциональных продуктов питания. Для получения белкового гидролизата был выбран ферментный препарат и определены параметры гидролиза (концентрация, длительность). Исследовали физико-химические, микробиологические свойства белкового гидролизата с целью применения в производстве мясных продуктов геродиетического направления. Полученные данные показали, что гидроризаты из говяжьих ног содержат высокую концентрацию глицина – 27,160±9,235 %, валин и пролин показали почти одинаковый высокий уровень – 17,284±6,914 16,667±4,333%, аланин – 10,494±2,728 %, аргинин – 6,173±2,469%. Исследования минерального состава готового белкового гидролизата показали уровень концентрации макро и микроэлементов: кальция - 0,93±0,005 мг/100 г, магния - 0,27±0,005 мг/100 г и цинка - 0,07±0,001 мг/100 г. Разработана и предложена технологическая схема получения белкового гидролизата из шерстных субпродуктов. Обоснована эффективность применения 1% BLT 7 в качестве ферментного препарата, обеспечивающего гидролиз белков говяжьих ног с путовым суставом.

During the processing of meat, a significant part of the offal is thrown away as waste or used for low-value products. Meat by-products (for example, legs with a putty joint) are good sources for obtaining protein hydrolysate, since they are produced in large quantities and are rich in proteins. In order for these by-products to be advantageously processed into valuable products by enzymatic hydrolysis, protein hydrolysate was obtained from wool by-products. Protein hydrolysate is a promising food ingredient for the development of functional food products. To obtain protein hydrolysate, an enzyme preparation was selected and the parameters of hydrolysis (concentration, duration) were determined. The physicochemical, microbiological properties of protein hydrolysate were investigated for use in the production of meat products of the herodietic direction. The data obtained showed that hydrolysates from beef legs contain a high concentration of glycine – 27.160 ± 9.235%, valine and proline showed almost the same high level – 17.284 ± 6.914 16.667 ± 4.333%, alanine – 10.494 ± 2.728%, arginine – 6.173 ± 2.469%. Studies of the mineral composition of the finished protein hydrolysate showed the concentration of macro and microelements: calcium - 0.93±0.005 mg/100 g, magnesium - 0.27±0.005 mg/100 g and zinc - 0.07±0.001 mg/100 g. A technological scheme for obtaining protein hydrolysate from wool by-products has been developed and proposed. The effectiveness of the use of 1% BLT 7 as an enzyme preparation providing hydrolysis of beef leg proteins with a put joint is substantiated.

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The authors declare that there are no conflicts of interest present.