IMPACT OF BETALACTOGLOBULIN HYDROLYSATE ON STRUCTURAL AND MECHANICAL PROPERTIES OF ALLERGENIC POTENCY-RESTRICTED YOGURT

Abstract

Creation and development of low-allergenic food products in sour-milk drink groups is the urgent trend in dairy industry development. By the results of patent search, one of challenging methods to reduce the dairy product allergenicity has been identified. To produce such products, the method involves using whey protein hydrolysates, in particular, β-lactoglobulin hydrolysate obtained by using enzyme preparations Flavorpro 750MDP and Promod 439L. The research aimed to study normalized milk mixtures fermented with β-lactoglobulin hydrolysate with the resulting changes in the chemical composition, as well as to select starter microorganisms that provide the required stability and structure of the milk coagulum by producing exopolysaccharides. The researches were carried out at the base of several laboratories as follow: The Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences, Christian Hansen LLC, the Voronezh State University of Engineering Technologies and the Federal Research Centre of Nutrition and Biotechnology. This work is based on standard and conventional research methods. Advanced tools and information technologies were used to assess the properties of raw materials, semi-finished products and food products. By the results of studies completed, it was found unreasonable to replace over 20% of whole milk with β-lactoglobulin hydrolysate during normalization, since such replacement resulted in an increase in the mixture acidity and prevented the normal growth and development of Streptococcus thermophilus, the basic exopolysaccharide producer. At the same time, the length of fermentation increased up to 5-6 h as the mass fraction of β-lactoglobulin hydrolysate increased. The viscosity of the resulting coagulum increased due to the reaction of exopolysaccharides with the protein gel mesh and fixation thereof on the surface of protein matrix. The residual antigenicity of the finished product decreased to 48.5% relative to that of sour-milk drinks produced as per traditional technology.

Keywords

• Low-allergy yogurt
• β-lactoglobulin hydrolysate
• starter microorganisms
• exopolysaccharides
• rheological behavior