meatmilkАктуальные вопросы переработки мясного и молочного сырьяTopical Issues of Processing of Meat and Milk Raw Materials2220-8755Институт системных исследований в АПК Национальной академии наук Беларусиmeatmilk-292Research ArticleСтатьиСРАВНИТЕЛЬНАЯ ХАРАКТЕРИСТИКА И ОЦЕНКА АНТИГЕННЫХ СВОЙСТВ ПРОДУКТОВ ГИДРОЛИЗА СЫВОРОТОЧНЫХ БЕЛКОВ СЕРИНОВЫМИ ПРОТЕАЗАМИ ТРИПСИНОМ И АЛКАЛАЗОЙCOMPARATIVE ANALYSIS AND ANTIGENIC PROPERTIES EVALUATION OF WHEY PROTEINS HYDROLYSATES WITH SERINE PROTEASES TRYPSIN AND ALCALASEГоловачТ. Н.HalavachT.

к.т.н.

ЖабаносН. К.ZhabanosN.

к.т.н.

КурченкоВ. П.V. KurchenkoV. KurchenkoРУП «Институт мясо-молочной промышленности»; Белорусский государственный университетRussian FederationРУП «Институт мясо-молочной промышленности»Russian FederationБелорусский государственный университетRussian Federation20090705202104102113Copyright © Головач Т.Н., Жабанос Н.К., Курченко В.П., 20212021Головач Т.Н., Жабанос Н.К., Курченко В.П.Halavach T., Zhabanos N., V. Kurchenko V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://meatmilk.belal.by/jour/article/view/292

Исследованы степень протеолиза и антигенные свойства гидролизатов  сывороточных  белков,  полученных  с  использованием  сериновых протеаз: алкалазы и трипсина, а также комплекса ферментов. Методами  SDS-электрофореза  в  ПААГ,  высокоэффективной  жидкостной хроматографии установлено, что при  совместном использовании сериновых протеаз  достигается наиболее полный гидролиз основных белковых  аллергенов  молока  –  β-лактоглобулина  и  α-лактальбумина,  тогда как удаление высокомолекулярной фракции БСА осуществляется путем фильтрации  гидролизатов.  Изучение  антигенных  свойств  гидролизата, полученного  с  использованием  алкалазы  и  трипсина,  методом  двойной радиальной  иммунодиффузии  (по  Ухтерлони),  показало  наличие  в  нем бивалентных  антигенных  детерминант;  согласно  результатам  иммуноферментного  анализа  выявлено  снижение  способности  связывать антитела на 60%. Фильтрация гидролизата привела к получению не образующей  иммунные  комплексы  в  реакции  Ухтерлони  пептидной  фракции с Mr ≤10 кДа, антигенный потенциал которой составил менее 10%.

Degree of proteolysis and antigenic properties of whey proteins hydrolysates  with  application  of  serine  proteases  (alcalase  and  trypsin)  and  their complex  were  investigated.  At  application  of  both  proteases  by  SDS–PAGE and high performance liquid chromatography the most complete proteolysis of β–lg and  α–la to peptides was demonstrated, while deleting of high molecular BSA  fraction  was  achieved  by  filtration  of  hydrolysates.  By  double–immunodiffusion methods for products received with both serine proteases antigenic properties were detected; by  ELISA reduction of ability to bind antibodies on 60% was reported. Filtration of hydrolysate provided obtaining of peptide  fraction  with  Mr  ≤10  kDa  that  wasn’t  able  to  form  immune  complexes and had antigenic potential <10%.

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