ENZYMATIC METHOD FOR DETERMINING THE BIOLOGICAL VALUE OF MILK PRODUCTS FROM GRAIN INGREDIENT FOR CHILD'S FOOD

When creating a product for infant nutrition is vital adequate biological value. She is one of the main criteria for evaluating the feasibility of using these or other components. The biological value of products is determined by biological, chemical and enzymatic methods. Enzymatic methods for determining the biological value protein is one of the simplest and at the same time an objective method for determining its ability to cleavage by proteolytic enzymes in the gastrointestinal tract. Digestion of proteins in the gastrointestinal tract limiting digestible amino acids the body. Partially hydrolyzed proteins coming from the stomach to the small intestine, while there is limited time to be rapidly hydrolysable amino acids and digestion: getting amino acids to colon equivalent to their loss to the body. Because biological value protein product is determined by the degree and rate of digestion of proteases gastrointestinal tract, digestion and amino acids for recycling plastic body needs. The efficiency of hydrolysis of food proteins depends on amino acid composition, molecular conformation, the conditions of technological processing product. To the article presents research on the biological value of raw materials used to produce dairies for child's food (cheese, whole milk, whey protein concentrate, rice flour) and finished products. To determine the biological value of foods modified by enzymatic hydrolysis device structure of proteins. Digestibility of protein was evaluated by the increase of hydrolysis products as a result of enzymatic hydrolysis. Proved that putting of recipes whey protein concentrate and rice flour is appropriate, as it allows to receive soul-milk product "Vitalakt" and cheese's pasta with better performance digestibility. It is shown that the rate of protein digestion of dairy products for baby food higher than the ingredients of these products separately. This protein digestibility milk was higher for the plant. Thus, the rate of digestibility for dairy baby food was within 70-77 %, and rice flour – 41,8 %. The use of whey protein concentrate and related processing technology increases the availability of protein for proteolytic enzymes.