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FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS

https://doi.org/10.21323/2618-9771-2020-3-1-16-20

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Abstract

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.

About the Authors

D. V. Zelikina
Emanuel Institute of Biochemical Physics of Russian Academy of Sciences
Russian Federation

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 



M. D. Gureeva
Emanuel Institute of Biochemical Physics of Russian Academy of Sciences; D.Mendeleev University of Chemical Technology of Russia
Russian Federation

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



S. A. Chebotarev
Emanuel Institute of Biochemical Physics of Russian Academy of Sciences
Russian Federation

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



Yu. V. Samuseva
Emanuel Institute of Biochemical Physics of Russian Academy of Sciences; D.Mendeleev University of Chemical Technology of Russia
Russian Federation

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 



A. S. Antipova
Emanuel Institute of Biochemical Physics of Russian Academy of Sciences; Moscow State University of Food Production
Russian Federation

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



E. I. Martirosova
Emanuel Institute of Biochemical Physics of Russian Academy of Sciences; Moscow State University of Food Production
Russian Federation

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


M. G. Semenova
Emanuel Institute of Biochemical Physics of Russian Academy of Sciences; Moscow State University of Food Production
Russian Federation

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


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For citation:


Zelikina D.V., Gureeva M.D., Chebotarev S.A., Samuseva Y.V., Antipova A.S., Martirosova E.I., Semenova M.G. FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS. Food systems. 2020;3(1):16-20. https://doi.org/10.21323/2618-9771-2020-3-1-16-20

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