foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2020-3-1-16-20foodsyst-63Research ArticleСтатьиFUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDSFUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDShttps://orcid.org/0000-0001-8255-184XZelikinaD. V.ZelikinaD. V.

Daria V. Zelikina —  researcher, Laboratory of functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences.

119334, Moscow, Kosygin str, 4.

Tel.: +7–495–939–71–02 

Daria V. Zelikina —  researcher, Laboratory of functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences.

119334, Moscow, Kosygin str, 4.

Tel.: +7–495–939–71–02 

dusman.05@mail.ruhttps://orcid.org/0000-0002-3084-2132GureevaM. D.GureevaM. D.

Maria D. Gureeva —  junior researcher, Laboratory of functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Undergraduate, Faculty of Biotechnology and Industrial Ecology, Dmitry Mendeleev University of Chemical Technology of Russia.

119334, Moscow, Kosygin str,4; 125047, Moscow, Miusskaya sq, 9.

Tel.: +7–495–939–71–02; +7–499–978–86–60

Maria D. Gureeva —  junior researcher, Laboratory of functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Undergraduate, Faculty of Biotechnology and Industrial Ecology, Dmitry Mendeleev University of Chemical Technology of Russia.

119334, Moscow, Kosygin str,4; 125047, Moscow, Miusskaya sq, 9.

Tel.: +7–495–939–71–02; +7–499–978–86–60

masgureeva@yandex.ruhttps://orcid.org/0000-0002-0912-3248ChebotarevS. А.ChebotarevS. A.

Sergey A. Chebotarev — graduate student, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences.

119334, Moscow, Kosygin str, 4.

Tel.: +7–495–939–71–02

Sergey A. Chebotarev — graduate student, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences.

119334, Moscow, Kosygin str, 4.

Tel.: +7–495–939–71–02

sportsislive@gmail.comhttps://orcid.org/0000-0003-0861-232XSamusevaYu. V.SamusevaYu. V.

Yulia V. Samuseva —  junior researcher, Laboratory the functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Undergraduate, Faculty of Biotechnology and Industrial Ecology, Dmitry Mendeleev University of Chemical Technology of Russia.

119334, Moscow, Kosygin str, 4; 125047, Moscow, Miusskaya sq, 9.

Tel.: +7–495–939–71–02; +7–499–978–86–60 

Yulia V. Samuseva —  junior researcher, Laboratory the functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Undergraduate, Faculty of Biotechnology and Industrial Ecology, Dmitry Mendeleev University of Chemical Technology of Russia.

119334, Moscow, Kosygin str, 4; 125047, Moscow, Miusskaya sq, 9.

Tel.: +7–495–939–71–02; +7–499–978–86–60 

accell167@gmail.comhttps://orcid.org/0000-0002-2952-1008AntipovaA. S.AntipovaA. S.

Anna S. Antipova — candidate of chemistry science, senior researcher, Laboratory of the functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Docent, Department of Functional Food Design and Nutrition, Moscow State University of Food Production.

119334, Moscow, Kosygin str,4; 125080, Moscow, Volokolamskoe sh., 11.

Tel.: +7–495–939–71–02; +7–499–750–01–11

Anna S. Antipova — candidate of chemistry science, senior researcher, Laboratory of the functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Docent, Department of Functional Food Design and Nutrition, Moscow State University of Food Production.

119334, Moscow, Kosygin str,4; 125080, Moscow, Volokolamskoe sh., 11.

Tel.: +7–495–939–71–02; +7–499–750–01–11

anna.s.antipova@mail.ruhttps://orcid.org/0000-0003-0852-2367MartirosovaE. I.MartirosovaE. I.

Elena I. Martirosova —  candidate of biological science, senior researcher, Laboratory of functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Docent, Department of Functional Food Design and Nutrition, Moscow State University of Food Production.

119334, Moscow, Kosygin str,4; 125080, Moscow, Volokolamskoe sh., 11.

Tel.: +7–495–939–71–02; +7–499–750–01–11

Elena I. Martirosova —  candidate of biological science, senior researcher, Laboratory of functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Docent, Department of Functional Food Design and Nutrition, Moscow State University of Food Production.

119334, Moscow, Kosygin str,4; 125080, Moscow, Volokolamskoe sh., 11.

ms_martins@mail.ruhttps://orcid.org/0000-0003-2679-4171SemenovaM. G.SemenovaM. G.

Maria G. Semenova — doctor of chemistry science, leading research scientist, Head of laboratory of functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Professor, Department of Functional Food Design and Nutrition, Moscow State University of Food Production.

119334, Moscow, Kosygin str, 4; 125080, Moscow, Volokolamskoe sh., 11.

Tel.: +7–495–939–71–02; +7–499–750–01–11

Maria G. Semenova — doctor of chemistry science, leading research scientist, Head of laboratory of functional properties of biopolymers, Emanuel Institute for Biochemical Physics of Russian Academy of Sciences; Professor, Department of Functional Food Design and Nutrition, Moscow State University of Food Production.

119334, Moscow, Kosygin str, 4; 125080, Moscow, Volokolamskoe sh., 11.

mariagersem@mail.ruEmanuel Institute of Biochemical Physics of Russian Academy of SciencesРоссияEmanuel Institute of Biochemical Physics of Russian Academy of SciencesRussian FederationEmanuel Institute of Biochemical Physics of Russian Academy of Sciences; D.Mendeleev University of Chemical Technology of RussiaРоссияEmanuel Institute of Biochemical Physics of Russian Academy of Sciences; D.Mendeleev University of Chemical Technology of RussiaRussian FederationEmanuel Institute of Biochemical Physics of Russian Academy of Sciences; Moscow State University of Food ProductionРоссияEmanuel Institute of Biochemical Physics of Russian Academy of Sciences; Moscow State University of Food ProductionRussian Federation202030032020311620Copyright © Zelikina D.V., Gureeva M.D., Chebotarev S.A., Samuseva Y.V., Antipova A.S., Martirosova E.I., Semenova M.G., 20202020Zelikina D.V., Gureeva M.D., Chebotarev S.А., Samuseva Y.V., Antipova A.S., Martirosova E.I., Semenova M.G.Zelikina D.V., Gureeva M.D., Chebotarev S.A., Samuseva Y.V., Antipova A.S., Martirosova E.I., Semenova M.G.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/63

The aim of the research was to study the impact of whey protein isolate on the solubility and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship between the molecular parameters (density; ζ-potential) of the formed complex particles and their functional properties was found using laser light scattering (static, dynamic, electrophoretic) and spectrophotometry. The studied compositions could be used as the basis for the development of multifunctional food additives with an objective of the enrichment of foods and beverages with omega-3 polyunsaturated fatty acids (PUFAs). The main advantages of such composition are a high level of protection of the lipids against oxidation and degradation, a high solubility in an aqueous medium and the clean label.

The aim of the research was to study the impact of whey protein isolate on the solubility and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship between the molecular parameters (density; ζ-potential) of the formed complex particles and their functional properties was found using laser light scattering (static, dynamic, electrophoretic) and spectrophotometry. The studied compositions could be used as the basis for the development of multifunctional food additives with an objective of the enrichment of foods and beverages with omega-3 polyunsaturated fatty acids (PUFAs). The main advantages of such composition are a high level of protection of the lipids against oxidation and degradation, a high solubility in an aqueous medium and the clean label.

fish oilwhey protein isolatephospholipidsfunctional food additivesfish oilwhey protein isolatephospholipidsfunctional food additivesThe reported study was funded by the Russian Foundation for Basic Research (RFBR) according to the research project № 18–316–00111. The authors would like to express their grati-tude to the Lipoid GmbH (Germany) for the free supply of the phospholipids for this work as well as to Irina G. Plashchina for their kind assistance in conducting measurements using a Zetasizer Nano ZS Malvern in the IBPC Center of the collective use of a scientific equipment.ReferencesState policy of the Russian Federation in the field of healthy nutrition: Report (2015). M, Federal Service for supervision of consumer rights protection and human well-being. — 89 p. (in Russian).State policy of the Russian Federation in the field of healthy nutrition: Report (2015). M, Federal Service for supervision of consumer rights protection and human well-being. — 89 p. 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The authors declare that there are no conflicts of interest present.