foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-2-221-230foodsyst-769Research ArticleСтатьиComplex modification of whey protein profile as an approach to the creation of enriched protein ingredientsКомплексная модификация белкового профиля молочной сыворотки как подход к созданию обогащенных белковых ингредиентовhttps://orcid.org/0000-0003-4779-1076БарковскаяИ. А.BarkovskayaI. A.

Барковская Ирина Александровна — аспирант, младший научный сотрудник, Лаборатория технологий биотрансформации и консервирования

115093, Москва, ул. Люсиновская, 35/7

Тел.: +7–499–236–02–36

Irina A. Barkovskaya, Postgraduate Student, Junior Researcher, Laboratory of Biotransformation and Preservation Technologies

35/7, Lyusinovskaya str., 115093, Moscow

Tel: +7–499–236–02–36

i_barkovskaya@vnimi.orghttps://orcid.org/0000-0002-5712-2020РябоваА. Е.RyabovaA. E.

Рябова Анастасия Евгеньевна — доктор технических наук, научный сотрудник, Лаборатория технологий биотрансформации и консервирования

115093, Москва, ул. Люсиновская, 35/7

Тел.: +7–499–236–02–36

Anastasia E. Ryabova, Doctor of Technical Sciences, Researcher, Laboratory of Biotransformation and Preservation Technologies

35/7, Lyusinovskaya str., 115093, Moscow

Tel: +7–499–236–02–36

a_ryabova@vnimi.orghttps://orcid.org/0000-0003-4441-4515РожковаИ.  В.RozhkovaI. V.

Рожкова Ирина Владимировна — кандидат технических наук, старший научный сотрудник, Лаборатория прикладной микробиологии и геномики микроорганизмов

115093, Москва, ул. Люсиновская, 35/7

Тел.: +7–499–236–72–16

Irina V. Rozhkova, Candidate of Technical Sciences, Senior Researcher, Laboratory of Applied Microbiology and Genomics of Microorganisms, Laboratory of Applied Microbiology and Microbial Genomics

35/7, Lyusinovskaya str., 115093, Moscow

Tel: +7–499–236–72–16

i_rozhkova@vnimi.orgВсероссийский научно-исследовательский институт молочной промышленностиРоссияAll-Russian Dairy Research InstituteRussian Federation20251807202582221230Copyright © Barkovskaya I.A., Ryabova A.E., Rozhkova I.V., 20252025Барковская И.А., Рябова А.Е., Рожкова И.В.Barkovskaya I.A., Ryabova A.E., Rozhkova I.V.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/769

In the context of the persistent problem of deficiency of essential trace elements such as iodine (iodine deficiency is recorded in 68 % of the world’s population), an urgent task is the development of effective approaches to the creation of food ingredients and products with bioavailable forms of trace elements. In this regard, the work investigated the complex modification of protein profile of milk whey in order to create a protein ingredient enriched with iodine and zinc. Based on the results of a number of studies, the optimal parameters of protein profile modification by thermoselective fractionation in the presence of chelator (58 °C; pH 3.0; mass fraction of chelator 0.2 %; 120 minutes) were determined. The rational conditions of zinc chelation by whey proteins (40 °C; pH 8.0; 60 minutes) were established, providing the maximum concentration of organically bound trace element: 169.8±27.3 mg per 100 g of protein. The protease screening revealed that trypsin provides an increase in the number of functional sites capable of binding iodine, provided that the initial concentration of zinc bound to proteins is maintained. Optimal parameters of protein hydrolysis by trypsin (44 °C; pH 8.0; 180 min) are given. Effective modes of preliminary hydrolysis of zinc-enriched whey proteins (enzyme-substrate ratio 1/100 CPROT g/g; 44 °C; pH 8.0; 165 minutes) and substrate iodization (20 °C; pH 8.0; 12 h) were established, providing the concentration of organically bound iodine 2.5±0.4 g per 100 g of protein and preserving the initial concentration of organically bound zinc. Rational parameters of baromembrane purification of protein matrix from inorganic forms of iodine and zinc were determined for each stage of trace elements immobilization: 3-fold ultradiafiltration for the stage of zinc chelation and nanodiafiltration for the stage of iodination. The obtained results can be used in the development of new functional food products and technologies for deep processing of whey.

В условиях сохраняющейся проблемы дефицита эссенциальных микроэлементов, таких как йод (йододефицит фиксируется у 68 % населения планеты), актуальной задачей является разработка эффективных подходов к созданию пищевых ингредиентов и продуктов с биодоступными формами микроэлементов. В связи с этим в работе исследована комплексная модификация белкового профиля молочной сыворотки с целью создания белкового ингредиента, обогащенного йодом и цинком. По результатам ряда проведенных исследований определены оптимальные параметры модификации белкового профиля посредством термоселективного фракционирования в присутствии хелатора (58 °C; рН 3,0; массовая доля хелатора 0,2 %; 120 минут). Установлены рациональные условия хелатирования цинка сывороточными белками (40 °C; рН 8,0; 60 минут), обеспечивающие максимальную концентрацию органически связанного микроэлемента: 169,8 ± 27,3 мг на 100 г белка. В результате протеазного скрининга выявлено, что трипсин обеспечивает увеличение количества функциональных участков, способных связывать йод, при условии сохранения начальной концентрации цинка, связанного с белками. Приведены оптимальные параметры гидролиза белков трипсином (44 °C; рН 8,0; 180 минут). Установлены эффективные режимы предварительного гидролиза сывороточных белков, обогащенных цинком (фермент-субстратное соотношение 1/100 СPROT г/г; 44 °C; рН 8,0; 165 минут), и йодирования субстрата (20 °C; рН 8,0; 12 ч). Эти режимы обеспечивают концентрацию органически связанного йода 2,5 ± 0,4 г на 100 г белка и сохранение начальной концентрации органически связанного цинка. Для каждого этапа иммобилизации микроэлементов определены рациональные параметры баромембранной очистки белковой матрицы от неорганических форм йода и цинка: трехкратная ультрадиафильтрация для этапа хелатирования цинка и нанодиафильтрация для этапа йодирования. Полученные результаты могут быть использованы при разработке новых функциональных пищевых продуктов и технологий глубокой переработки молочной сыворотки.

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