Enzymatic hydrolysates of whey protein: prospects for the use in enteral nutrition for patients with gastrointestinal disorders

Introduction . The presence of hydrolyzed protein in the composition of a specialized enteral nutrition product intended for patients with gastrointestinal disorders reduces the activity of hypermetabolism, ensures the maintenance of body weight, and prevents the development of diarrhea.The goal of the research was to study physicochemical and organoleptic properties of domestic enzymatic hydrolysates of cow milk whey proteins with different degrees of hydrolysis and to evaluate the prospects of their use in the formulations of enteral nutrition products for patients with gastrointestinal disorders. The objects of the research : whey protein hydrolysate (FGSB No. 1) of deep cleavage from milk albumin, hydrolysate of whey protein concentrate of deep cleavage (FGSB No. 2), hydrolysate of whey protein concentrate of medium degree of hydrolysis (FGSB No. 3) and hydrolysate of heat-stable whey protein concentrate microparticulate (FGSB No. 4). The Methods . The state of dispersed systems was assessed visually, and taste and odor were assessed organoleptically. Active acidity was measured, and the density and relative viscosity of aqueous hydrolysate solution samples were determined. Samples were examined microscopically using an Axio Imager Z1 Carl Zeiss light microscope with a 5x objective and 10x eyepiece magnification. An AxioCam HRc digital camera was used for photography. Particle size in electron microscopy was calculated using a computational method. The results and discussion . Temperatures from 20°C to 40°C are acceptable for dissolving enzymatic hydrolysates with a concentration of 8%. Samples FGKSB №2 and FGKSB №4 were less bitter and received better organoleptic perception scores, more acceptable for creating an enteral nutrition product. As the degree of hydrolysis decreased, the viscosity of the samples significantly increased. Samples FGSB № 1 and FGSB № 2 had a higher degree of dispersion compared to FGSB No. 3 and FGSB No. 4. The Conclusion . Based on the combined organoleptic and physicochemical properties, as well as the higher degree of protein hydrolysis, hydrolyzed whey protein concentrate (FGSB № 1) can be considered optimal for the use in the formulation of a specialized food product for enteral nutrition.

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