Datsyshyn K.Ye. Development of technology of low-allergenic whey protein hydrolysate for special dairy products enrichment. - Qualifying scientific work on the rights of the manuscript. The dissertation for the candidate degree of technical sciences on the specialty 05.18.04 – technology of meat, dairy products and products from hydrobionts. –Ternopil Ivan Puluj National Technical University of the Ministry of Education and Science of Ukraine, National University of Food Technologies of the Ministry of Education and Science of Ukraine, Kyiv, 2021. The dissertation is devoted to the development of technology of low-allergenic whey proteins hydrolysate for special purpose dairy products enrichment. The need to obtain whey proteins hydrolysates in conditions that ensure saving of natural biologically active peptides and the perspectivity for the use of such hydrolysates is scientifically substantiates in the work. A comparative analysis of whey proteins hydrolysates obtained with different proteolytic enzymes of microbiological, plant and animal origin have been done. It is shown that at close values of the proteolysis degree, the ratio of products by molecular weights can significantly differ. Electrophoretic studies of hydrolysates of whey protein concentrate indicate differences in the accessibility of different protein fractions to the action of proteolytic enzymes. The highest degree of proteolysis of β-LG and α-LA fractions, according to the results of the research, showed pancreatin and neutral protease. The conditions of proteolysis that provide the formation of native biologically active peptides among the proteolysis products have been scientifically substantiated in the work. Chromatographic characterization of proteolysis products fractions, which include native biologically active peptides, has been performed. On the basis of substantiated physiological conditions of proteolysis, which provide the yield of native biologically active peptides, technological regulations for the whey proteins hydrolysate obtaining have been developed. Obtained in such conditions hydrolysate was used to develop special products technologies. The whey proteins hydrolysate was evaluated by molecular weight distribution before use. It has been found that two of the five ranges selected by molecular weight contain almost 40% of all proteolysis products, which may contain about 80% of all known BAP from whey proteins. The scientific novelty of the obtained results lies in the fact that the conditions of whey proteins hydrolysates obtaining, which ensure the formation of natural biologically active peptides, are scientifically substantiated for the first time. The presence of lactokinins - peptides with antihypertensive effect in the obtained hydrolysate was experimentally confirmed. The obtained results indicate that the most promising ingredients for the creation of products with antihypertensive action are low molecular weight products of whey proteins proteolysis. It is experimentally proven that the whey proteins hydrolysate obtained in physiological conditions did not cause allergic reactions in experimental animals, which indicates its reduced allergenicity. Technologies of dairy products with the obtained whey proteins hydrolysate with saved natural bioactive peptides, and low-allergenic combined product enriched with whey proteins hydrolysate with replacement casein by another high-value food protein are proposed. The use of low-allergenic whey proteins hydrolysate in such products allows to save their biological value, as well as to use them in the diet for people with intolerance to whey proteins and caseins. On the basis of the conducted researches the technological schemes of special products manufacturing «Milk drink with WPH», «Cheese paste with WPH» and «Soy product with WPH» have been developed. Technological regulations of new products manufacturing have been substantiated, their organoleptic, physicochemical, microbiological indicators have been investigated. Electrophoretic and chromatographic methods established the absence of whey protein allergens in the obtained products and confirmed increasing in the content of the fraction of low molecular weight peptides, which include BAP. Key words: whey proteins hydrolysates, bioactive peptides, allergenicity, special purpose products.
