Biotechnology of specialized product for sports nutrition
Natalya Chernopolskaya1, Natalya Gavrilova2, Maksim Rebezov3, Irina Dolmatova4, Tatiana Zaitseva5, Yuliya Somova6, Maria Babaeva7, Evgeny Ponomarev8, Olga Voskanyan9
1Natalya Chernopolskaya, Omsk State Agrarian University named after P.A. Stolypin, Omsk, Russia
2Natalya Gavrilova, Omsk State Agrarian University named after P.A. Stolypin, Omsk, Russia
3Maksim Rebezov, Ural State Agrarian University, Yekaterinburg, Russia; V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia; K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
4Irina Dolmatova, Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia
5Tatiana Zaitseva, Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia
6Yuliya Somova, Nosov Magnitogorsk State Technical University, Magnitogorsk, Russia
7Maria Babaeva, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
8Evgeny Ponomarev, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
9Olga Voskanyan, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
Manuscript received on 18 April 2019 | Revised Manuscript received on 25 April 2019 | Manuscript published on 30 April 2019 | PP: 40-45 | Volume-8 Issue-4, April 2019 | Retrieval Number: D6325048419/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The aim of the work is the development of biocomponents and biotechnology of specialized product for sports nutrition using them. The type and composition of the components of the corrective composition of the product, their modification by full or partial hydrolysis of whey proteins and immobilization of the association of lactic acid and bifidobacteria in a gel of biopolymers in the presence of a prebiotic is scientifically substantiated. The process of obtaining whey protein concentrate is presented. The optimal amount of the enzyme for the process of incomplete hydrolysis and its parameters were experimentally determined: temperature (48 ± 2) ° С, time (5.0 ± 0.5) h, mass concentration of the enzyme (1.0 ± 0.1)%, active acidity (6.30 ± 0.05) units pH, degree of hydrolysis of whey proteins (48.0 ± 1.8)%. Fructose and maltodextrin were selected as components for correcting the carbohydrate composition of the product, creatine monohydrate was used to regulate the process of building muscle. To determine the composition of the normalized mixture of the product, the chemical composition of the components was studied, an information matrix of the chemical composition of the normalized mixture was developed, balance equations were compiled and entered into mathematical systems. The process of immobilization of lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus lactis subsp. cremoris, Lactobacillus lactis subsp. diacetilactis, Streptococcus thermophilus, Bifidobacterium bifidum, Bifidobacterium longum) in the gel “biopolymer – protein” carrageenan – gelatin, taken in the ratio 2: 1 and fermentation of the normalized mixture using immobilized cultures were studied. Biotechnology of the specialized product for sports nutrition was developed.
Keywords: Fermentation, Probiotics, Whey Proteins, Biotechnology, Sports Nutrition
Scope of the Article: Bioinformatics