[Preparation and physicalchemical characteristics of functional food ingredient - zinc complex with egg protein fermentolisate].

The use of biotechnological approach, including obtaining of food protein fermentative hydrolysates, following their combination with essential microelements (ЕМ), allows to obtain new nutritional sources of these EM-obligate antioxidants (zinc, copper, manganese) in organic high-bioavailable form. In this research new nutritional source of zinc organic form as a complex with peptide fractions of fermentolysate of coagulated egg protein was obtained and was characterized by physical-chemical methods. Inhibitory activity of native egg protein lowered by 2 fold under coagulation with one-stage thermal processing (t = +88 °C). The proteolysis of coagulated egg protein was performed within two time intervals (2 and 5 hours) by enzymatic preparations, proteases of bacterium origin (neutral Protease B 2256, alkaline protease C 1986 and alkaline protease Protozim B). A molecular weight distribution of peptide fractions in obtained fermentolysates was characterized by the method of exclusion chromatography and nitrogen concentration was determined by Kjehldal method. Water-soluble phase, obtained by means of 5 hours fermentolysis using enzymatic preparation Protozim B, contained 85% of general nitrogen against original coagulated egg protein. The concentration of peptide fraction with the molecular weight 1.1-6.9 kD was 58% and less than 1.1 kD - 21%. This fermentolisate was used to obtain a complex with zinc. Zinc concentration in complex was 19 mg/g. Technological approach used in this work allowed to obtain a new high concentrated food source of zinc in organic form as an ingredient of specialized foods for microelement deficiency prevention is prospective.