INFLUENCE OF Se-LACTOALBUMIN ON FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF SELENIUM-PROTEIN DIETARY SUPPLEMENTS
Keywords:dietary supplement, whey proteins, technological properties, Selenium, water, fat.
One of the possible options for obtaining health products is the enrichment of food products with protein-selenium complexes, which form the basis of selenium-protein dietary supplements (SPDS). SPDS contain the organic Selenium compounds, which are the products of chemical interaction between Selenium salts and globular whey proteins. Such SPDS can be used not only as a source of the abovementioned nutrient, but also as an emulsifier of dispersed systems. Their introduction into the food recipes should not adversely effect on organoleptic characteristics of their quality, should increase the emulsion resistance, enhance the content of organic selenium, which determines the relevance of these studies. The aim of the article is to study the technological properties of selenium-protein dietary supplements to identify ways of their further use in food technology. The technological properties of selenium-protein dietary supplements are studied, the main factors providing their high values are determined. The water-holding capability of SPDS is obviously detected by increasing the temperature of their colloidal solutions to 90 °C. At SPDS «Neoselen» – 336.8 %, at SPDS «Syvoselen Plus» – 221.4 %. So long as significant part of the protein fraction of SPDS «Syvoselen Plus» is denatured during its production, it is natural that the values of the water holding capacity (WHC) of the additive is lower than SPDS «Neoselen» one. Hence, the smaller the number of proteins with natural technological properties in the additive, the smaller the WHC index value of it. Satisfactory values of fat-retaining (FRA) and fat-emulsifying (FEA) abilities of SPDS are determined, thanks to which theу would show stabilizing and emulsifying properties in food systems. The complex of such technological characteristics is due to the modification of whey proteins during the SPDS production, namely: their interaction with serum enzymes (reductases, oxidases, etc.), Selenium salts, which are both reducing agents and oxidants, pH, temperature, etc. The abovementioned indicators of FRA and FEA can be explained by technological properties of hydrophobic functional groups of SPDS proteins that are presented on their contact surface (-СН3, -С2Н5 and so on). The study of moisture-absorbing capacity (MAC) and WHC of SPDS confirm the hypothesis. It became obvious that «Neoselen» in contrast to «Syvoselen Plus» has pronounced functional and technological properties as a result of SPDS experimental research. Thus, the WHC of this additive is 1.5 times higher than in SPDS «Syvoselen Plus» (336.8 ± 3.4 % and 221.4 ± 2.2 %, respectively), the rate of FEA – 11.5 times more (216.5 ± 2.1 % and 16.8 ± 0.9 %, respectively). The recommendations for the SPDS use in a wide range of foods with high nutritional value are developed based on the identified functional and technological properties. Based on the results of research on the functional and technological properties of SPDS, the additives have been recommended for use in dietary food technology as emulsifiers and stabilizers of food dispersed systems and sources of selenium as a functional carcinoprotective and immunomodulatory ingredient.
Prymenko, V. H. (2019). Technologies of Selenium-protein dietary supplements and sauces with their use [Tehnologii' dobavok dijetychnyh selen-bilkovyh ta sousiv z i'h vykorystannjam], Kharkiv.
Huang, J. Q., Li, D. L., Zhao, H., Sun, L. H., Xia, X. J., Wang, K. N. (2011). The selenium deficiency disease exudative diathesis in chicks is associated with downregulation of seven common selenoprotein genes in liver and muscle. Nutrients, 141(9), 5–10.
Banuelos, G. S., Arroyo, I., Pickering, I. J., Yang, S. I., Freeman, J. L. (2015). Selenium biofortification of broccoli and carrots grown in soil amended with Se-enriched hyperaccumulator Stanleya pinnata. Food Chemistry, 166, 603-608. https://doi.org/10.1016/j.foodchem.2014.06.071.
Xie, M., Sun, X., Li, P., Shen, X., Fang, Y. (2021). Selenium in cereals: Insight into species of the element from total amount. Compr. Rev. Food. Sci. Food Saf., 9. https://doi.org /10.1111/1541-4337.12748.
Huang, J.Q., Ren, F.Z.., Jiang, Y.Y., Xiao, C., Lei, X. G. (2015). Selenoproteins protect against avian nutritional muscular dystrophy by metabolizing peroxides and regulating redox/apoptotic signaling. Free Radic Biol Med., 83,129–38/
Shahid, M., Niazi, N.K., Khalid, S., Murtaza, B., Bibi, I., Rashid, M. I. A. (2018). critical review of selenium biogeochemical behavior in soil-plant system with an inference to human health. Environ Pollut., 234, 915–934. https://doi.org /10.1016/j.envpol.2017.12.019.
Prymenko, V. H., Sefikhanova, K. A. (2020). Technologies of selenium-protein dietary supplements and sauces with their use. Prospects and priorities of research in science and technology: Collective monograph. Riga: Izdevnieciba «Baltija Publishing», 2, 199–218. https://doi.org/10.30525/978-9934-26-008-7.2-11.
Ringuet, M. T., Hunne, B., Lenz, M., Bravo, D. M., Furness, J. B. (2021). Analysis of Bioavailability and Induction of Glutathione Peroxidase by Dietary Nanoelemental, Organic and Inorganic Selenium. Nutrients, 13(4), 1073. https://doi.org/10.3390/nu13041073.
Semba R D, Ricks M O, Ferrucci L, Xue Q L, Guralnik J.M, Fried L P. (2009). Low serum selenium is associated with anemia among older adults in the United States. European Journal of Clinical Nutrition, 63, 93-99. https://doi.org/10.1038/sj.ejcn.1602889.
Silva, B. P. P., Oliveira, R. W. S., Sousa, I B, Gomes, P. R. B., Santos, S. J. L., Louzeiro, H. C. (2020). Nutritional composition of coalho cheese sold at free fairs in São Luis – MA. Brazilian Journal of Development, 6(6), 34043-34053. https://doi.org/10.34117/bjdv6n6-088.
[Sposіb oderzhannya bіologіchno aktivnoї dobavki «Sivoselen Plyus»] pat. 99720 Ukraina. (in Ukrainian).
[Sposіb oderzhannya bіologіchno aktivnoї dobavki «Neoselen»] pat. 104883 Ukraina. (in Ukrainian).
Holovko, M., Holovko, T., Prymenko, V., Helikh, A., Zherebkin, M. (2020). Scientific substantiation of technology of pasta based on freshwater mussels enriched with selenium. Food Science and Technology, 14(1), 110-117.
Honcharenko, T., Topchyi, O. (2020). Selection of components of the compositional protein-carbohydrate mixture to improve the quality of the chopped semi-finished products. Food and Environment Safety Journal, 18(4), Vol. XVIII, Iss. 4, 258 –265.
Sha, L., Xiong, Y. L. (2020). Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102, 51–61.
Kovalchuk, K. (2012). Factors influencing the crystallisation of highly concentrated water-in-oil emulsions: A DSC study. South African Journal of Science, 108(3/4).http://dx.doi.org/10.4102/sajs.v108i3/4.17
Ganguly, S., Mohan, V. K., Bhasu, V. C. J. (1992). Surfactant-electrolyte interactions in concentrated water-in-oil emulsions: FT-IR spectroscopic and low-temperature differential scanning calorimetric studies. Colloids and Surfaces, 65(4), 243–256.
Demidova, M. G., Beketova, D. I., Arymbaeva, A. T., Bulavchenko, A. I. (2013). [Vliyanie dobavok PAV na razmer i morfologiyu chastic nitratov ammoniya i kaliya, poluchennyh kristallizaciej iz obratnomicellyarnyh rastvorov Tergitol NP-4]. Zurnal neorganicheskoj himii. 58(10), 1355–1361. (in Russian)
Kuprin, V. P. (1996). [Adsorbciya organicheskih soedinenij na tverdoj poverhnosti], K.: Nauk. dumka. (in Russian)
Levin, M. L. (1967). [Teoriya ravnovesnyh teplovyh fluktuacij v elektrodinamike]. M.: Nauka. (in Russian)
Volokitin, A. I. (2008). Shift and broadening of adsorbate vibrational modes. Surface Science, 172(1), 31–46.
Pretsch, E. (2009). Structure determination of organic compounds: Tables of spectral data. 4th Ed. Berlin: Springer, 433.
Bubálik, M., Beck, Á., Baladincz, J., Hancsó, J. (2009). Development of deposit control additives for diesel fuel. Petroleum & Coal, 51(3), 167–175.
Adewuyi, A., Oderinde, R. A., Rao, B. V. S. K., Prasad, R. B. N. (2012). Synthesis of alkanolamide: A nonionic surfactant from the oil of Gliricidia sepium, 15(1), 89–96.
Karpeeva, I. E. (2013). [Sintez amidov zhirnyh kislot podsolnechnogo masla], Vestnik VGU. Seriya: Himiya. Biologiya. Farmaciya, 2, 39–41. (in Russian)
Copyright (c) 2021 Днипровский национальный университет имени Олеся Гончара
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Authors reserve the right of attribution for the submitted manuscript, while transferring to the Journal the right to publish the article under the Creative Commons Attribution License. This license allows free distribution of the published work under the condition of proper attribution of the original authors and the initial publication source (i.e. the Journal)
- Authors have the right to enter into separate agreements for additional non-exclusive distribution of the work in the form it was published in the Journal (such as publishing the article on the institutional website or as a part of a monograph), provided the original publication in this Journal is properly referenced
- The Journal allows and encourages online publication of the manuscripts (such as on personal web pages), even when such a manuscript is still under editorial consideration, since it allows for a productive scientific discussion and better citation dynamics (see The Effect of Open Access).