Nutritive Fibers of Animal Origin: Collagen and Its Fractions as Essential Components of New and Useful Food Products

Data on the production of collagen and its fractions (which in many cases surpass the parent protein in functional properties) reported in the literature throughout the past two decades are reviewed. The material presented elucidates the role played by collagen and its fractions in the development of new, ecologically pure foodstuffs containing nutritive fibers. As follows from the analysis of these data, collagen fractions with molecular weights in excess of 120 kDa offer the greatest promise for producing useful foodstuffs.     

Biochemical Processing of Fats and Oils As a Means of Obtaining Lipid Products with Improved Biological and Physicochemical Properties: A Review

Recent advances in the improvement of biological and physicochemical characteristics of lipids are reviewed, with emphasis on products of biochemical processing of natural (animal or plant) fats and oils. Possible uses of these new lipid products include their use in food and forage industries, as well as in the production of new medicines and in biotechnology. Specific features of biochemical transformations of lipids (hydrolysis, esterification, and reesterification) in the presence of water-soluble and immobilized lipases of animal, plant, and microbial origin are scrutinized.     

Kinetic Characterization of Enzymatic Hydrolysis of Complex Protein Substrates for Producing Nutrient Media

Hydrolysis of a protein mixture from muscle and bone tissues with the enzymatic system from porcine pancreatic cell suspension was studied. Kinetic constants and the values of activation energy were determined for individual processes of the release of 15 amino acids. The kinetic characteristics of the overall enzymatic hydrolysis calculated from analysis of the changes in concentrations of terminal amino groups were compared with the characteristics obtained while studying the accumulation patterns of individual amino acids.