foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-1-44-51foodsyst-410Research ArticleСтатьиResearch of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatingsИсследование свойств белковых гидролизатов, полученных из желудков цыплят-бройлеров, как потенциального компонента биоактивных пленочных покрытийhttps://orcid.org/0000-0003-4817-1645ЗининаО. В.ZininaO. V.

Зинина Оксана Владимировна — кандидат сельскохозяйственных наук, доцент, кафедра «Пищевые и биотехнологии», Южно-Уральский государственный университет (Национальный исследовательский университет)454080, Челябинск, пр. Ленина, 76Тел.: +7–906–871–36–81

Oksana V. Zinina, Candidate of Agricultural Sciences, Docent, Department of “Food and Biotechnology”, South Ural State University (National Research University)76, Lenin Av., 454080, ChelyabinskTel.: +7–906–871–36–81

zininaov@susu.ruhttps://orcid.org/0000-0002-8795-1065МеренковаС. П.MerenkovaS. P.

Меренкова Светлана Павловна — кандидат ветеринарных наук, доцент, кафедра «Пищевые и биотехнологии», Южно-Уральский государственныйуниверситет (Национальный исследовательский университет)454080, Челябинск, пр. Ленина, 76Тел.: +7–951–813–70–62

Svetlana P. Merenkova, Candidate of Veterinary Sciences, Docent, Department of “Food and Biotechnology”. South Ural State University (National Research University)76, Lenin Av., 454080, ChelyabinskTel.: +7–951–813–70–62

merenkovasp@susu.ruhttps://orcid.org/0000-0003-0857-5143РебезовМ. Б.RebezovM. B.

Ребезов Максим Борисович — доктор сельскохозяйственных наук, профессор, главный научный сотрудник, Федеральный научный центр пищевых систем им. В. М. Горбатова109316, Москва, ул. Талалихина, 26Teл.: +7–951–474–05–50

Maksim B. Rebezov, Doctor of Agricultural Sciences, Professor, Leading Researcher, V. M. Gorbatov Federal Research Center for Food Systems26, Talalikhin str., 109316, MoscowTel.: +7–999–900–23–65

rebezov@yandex.ruhttps://orcid.org/0000-0002-8557-9239ВишняковаЕ. А.VishnyakovaE. A.

Вишнякова Елена Александровна — студент, лаборант, Управление научной и инновационной деятельности, Южно-Уральский государственный университет (Национальный исследовательский университет)454080, Челябинск, пр. Ленина, 76Тел.: +7–912–772–15–61

Elena A. Vishnyakova, Student, Laboratory Assistant, Department of Scientific and Innovative Activities, South Ural State University (National Research University)76, Lenin Av., 454080, ChelyabinskTel.: +7–91–772–15–61

_vishny@mail.ruЮжно-Уральский государственный университет (национальный исследовательский университет)РоссияSouth Ural State University (National Research University)Russian FederationФедеральный научный центр пищевых систем им. В. М. Горбатова Российской Академии наукРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation202418042024714451Copyright © Zinina O.V., Merenkova S.P., Rebezov M.B., Vishnyakova E.A., 20242024Зинина О.В., Меренкова С.П., Ребезов М.Б., Вишнякова Е.А.Zinina O.V., Merenkova S.P., Rebezov M.B., Vishnyakova E.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/410

Protein hydrolysates are a promising active component in the production of bioactive film coatings for food products. Some biopolymers can exert the biological activity. More often, however, it is necessary to select biologically active substances to impart these properties to films. On the other hand, not all components allow forming films with the required properties, and therefore there is a need to study the individual technological characteristics of the components used. The purpose of the research is to establish the antioxidant and technological properties of protein hydrolysates obtained by microbial fermentation of poultry by-products in whey with bifidobacteria, propionic acid bacteria and acidophilic bacteria as a potential basis for bioactive film coatings of food products. The hydrolysate obtained by fermentation without the addition of the specified bacterial species was used as a control sample. The functional properties of protein hydrolysates were assessed: antioxidant capacity by coulometric titration on an Expert-006 coulometer using ascorbic acid as a standard, antiradical activity by the DPPH method on a Jenway 6405 UV/Vis spectrophotometer with determination of the IC50 value. The technological properties, solubility, water-holding, fat-holding and fat-emulsifying capacities were also determined by the gravimetric method. In addition, the average hydrodynamic diameter of particles in protein hydrolysates was determined using a Microtrac FLEX particle size analyzer. The results of studies of the antioxidant properties showed that the DPPH antiradical activity was 14.7% higher in the experimental samples of hydrolysates obtained by fermentation with bifidobacteria compared to the control; samples of hydrolysates obtained by fermentation with propionic acid bacteria showed an antioxidant capacity 29.6% higher than that of the control sample. The IC50 value turned out to be the highest in the control hydrolysate sample (2.994 mg/ml), which was 45.5–53.3% higher than that in the experimental hydrolysate samples. The results of determining the technological properties showed that they differ significantly for protein hydrolysates obtained by fermentation with different types of bacteria. For example, the highest values of fat-holding and fat-emulsifying capacities were found in the hydrolysate obtained by fermentation with bifidobacteria (351.1% and 61%, respectively), which shows its potential for incorporation into the bio-composite in the form of a protein-oil emulsion. The high solubility of the experimental samples of hydrolysates (from 90.1 to 91.4%) suggests their uniform distribution in the aqueous phase when composing the biocomposite of the film. Thus, the research results have shown the prospects of using protein hydrolysates from the gizzards of broiler chickens in whey as an active component of bioactive film coatings. The antioxidant properties of protein hydrolysates allow slowing down oxidative processes in the main food nutrients, which will contribute to an increase in the shelf life of food products packaged in bioac- tive films with this component.

Белковые гидролизаты являются перспективным активным компонентом при получении биоактивных пленочных покрытий для продуктов питания. Некоторые биополимеры способны проявлять биологическую активность, однако чаще для придания пленкам этих свойств необходимо подбирать биологически активные вещества. С другой стороны, не все компоненты позволяют формировать пленки с необходимыми свойствами, в связи с чем возникает необходимость исследования отдельных технологических характеристик используемых компонентов. Целью исследований является установление антиоксидантных и технологических свойств белковых гидролизатов, полученных микробной ферментацией субпродуктов птицы в молочной сыворотке в присутствии бифидобактерий, пропионовокислых бактерий и ацидофильной палочки, как потенциального компонента биоактивных пленочных покрытий для продуктов питания. В качестве контрольного образца использовали гидролизат, полученный ферментацией без добавления указанных видов бактерий. У белковых гидролизатов оценивали функциональные свойства: антиоксидантную способность методом кулонометрического титрования на кулонометре «Эксперт-006» с использованием аскорбиновой кислоты в качестве эталона, антирадикальную активность методом DPPH на спектрофотометре Jenway 6405 UV/Vis с определением величины IC50. Также выявляли технологические свойства, растворимость, влагоудерживающую, жироудерживающую и жироэмульгирующую способности гравиметрическим методом. Кроме того, определяли средний гидродинамический диаметр частиц в белковых гидролизатах на анализаторе размера частиц Microtrac FLEX. Результаты исследований антиоксидантных свойств показали, что антирадикальная активность DPPH в опытных образцах гидролизатов, полученных ферментацией бифидобактериями, была на 14,7% выше по сравнению с контролем; антиоксидантная способность в образцах гидролизатов, полученных ферментацией пропионовокислыми бактериями, на 29,6% превышала аналогичный показатель в контрольном образце. Значение показателя IC50 оказалось наиболее высоким у контрольного образца гидролизата — 2,994 мг/мл, что на 45,5–53,3% выше, чем у опытных образцов гидролизатов. Результаты определения технологических свойств показали, что у белковых гидролизатов, полученных ферментацией разными видами бактерий, они значительно отличаются. Так, наиболее высокие значения жироудерживающей и жироэмульгирующей способностей оказались у гидролизата, полученного ферментацией с бифидобактериями — 351,1% и 61% соответственно, что показывает его потенциал для внесения в состав биокомпозита в виде белково-масляной эмульсии. Высокая растворимость опытных образцов гидролизатов (от 90,1 до 91,4%) позволяет предположить их равномерное распределение в водной фазе при составлении биокомпозита пленки. Таким образом, результаты исследований показали перспективность использования белковых гидролизатов из желудков цыплят-бройлеров в сыворотке в качестве активного компонента биоактивных пленочных покрытий. Антиоксидантные свойства белковых гидролизатов позволяют замедлять процессы окисления основных пищевых нутриентов, что внесет вклад в увеличение сроков хранения продуктов питания, упакованных в биоактивные пленки с данным компонентом.

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