EFFECT OF PRETREATMENT REGIMES OF SUBSTRATES BASED ON A MIXTURE OF EGG YOLK AND RECONSTITUTED SKIM MILK ON THE BIOCHEMICAL CHARACTERISTICS OF HYDROLYSATES
Abstract
The article presents the results of a study of hydrolysates obtained from a mixture of chicken egg yolk and skim milk using the enzyme preparation Alcalase under seven different substrate pretreatment regimes. The hydrolysates were evaluated according to biochemical characteristics, including amino nitrogen content, proteolytic activity (mg% of tyrosine and tryptophan), degree of hydrolysis, and depth of hydrolysis. Optimal pretreatment regimes for substrates based on a mixture of chicken egg yolk and reconstituted skim milk were identified; their application in hydrolysate production technology enables the obtainment of hydrolysates with the most favorable biochemical characteristics. In addition, a correlation was observed between the increase in active acidity during substrate hydrolysis and the biochemical properties of the resulting hydrolysates.
About the Authors
O. Golovach
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Furik
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Golovach O., Zhabanos N., Furik N. EFFECT OF PRETREATMENT REGIMES OF SUBSTRATES BASED ON A MIXTURE OF EGG YOLK AND RECONSTITUTED SKIM MILK ON THE BIOCHEMICAL CHARACTERISTICS OF HYDROLYSATES. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):158-167. (In Russ.)
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