[Optimization of amino-acid profile of protein-peptide products used in preparation of functional beverages].

The message is devoted to optimization of amino acid structure of protein/peptide composition for its use as a component (a key ingredient) of functional drinks of various purposes. A basis of a composition forms protein/peptide product (PPP) received by enzymatic hydrolysis of meat and bone residues of processing of a bird, representing rather unvaluable food raw material. Molecular-mass distribution of fractions in PPP is quantitatively determined by an exclusion chromatography method of average pressure with the subsequent integration of chromatograms with a weight method. It can be supported the essential decrease of initial antigenicity of processed food raw materials as almost 80% from all sum protein/peptides and peptide/amino acid fractions are submitted by amino acids and peptides which molecular weight < or = 6 kD. The analysis of amino acid structure of PPP shows that the increase of its biological value assumes the increase of its score on four irreplaceable amino acids: leucine, tryptophan, phenylalanine and tyrosine (totally). For getting of the protein/peptide compositions of high biological value, the "above enrichment" of PPP by total protein of the cow milk is carried out. The modeling of a process of getting a two-component mix is carried out by a graphic method. The least percentage of the added total protein of a cow milk to PPP, at which is reached the amino acid score of the mix equal to 1,0, makes 26% from weight of the mix. The subsequent publications will be devoted to an estimation of biological value of a key component of functional food in the form of instant drinks in experiments in vivo on laboratory animals.

[Assessment of biological value of protein-peptide ingredients of functional drink in growing rats].

The abstract is devoted to research in vivo on the growing rats of biological value of protein hydrolyzate of meat-and-bone residues of poultry, fortified by defatted cow milk. Cow milk casein was chosen as a template. PER was determined by growing method, based on lab animals' growth rate assessment. True protein digestibility was determined by balance method. The indices were fixed individually for each animal and then the group mean value was calculated. Accessibility of protein hydrolyzate of meat-and-bone residues of poultry fortified by defatted cow milk equals 100%. PER is 1.25 lower in comparison with casein, which can be explained by a lower retention.

[The role of nutritional factors in intensive physical activities of sportsmen].

The analysis on the role of major nutrients (proteins, fats and carbohydrates), micronutrients (vitamins and minerals) in a diet of sportsmen is adduced. Requirements for nutrients depend on the volume and intensity of physical exertion during training and competition, not only on the qualifications of sportsmen.

[Classification and characterization of specialized foods for nutrition of sportsmen].

The classification and composition of specialized foods for sportsmen are presented. The perspective of application of contemporary biologically active substance to the development of new foods is discussed for nutrition sportsmen.

[Characteristic of nutrition for young sportsmen].

Contemporary domestic and international experience of forming a diet for young athletes involved in various kinds of sport was considered at the article.

[Influence of different iron compounds on lipid complex of vitamin fortified wheat flour under storage].

Influence of different iron compounds at combined vitamin fortification on hygienic and biochemical properties of freshly grounded first-class wheat flour under storage was studied. It proved, that more intensive oxidative and hydrolytic processes take place in the lipid complex of the flour, fortified with ferrous sulfate heptahydrate.

[A modified method of determining amylase activity in grain by falling number]. / Modifitsirovannyi metod opredeleniia aktivnosti amilaz zerna po chislu padeniia.

The standard method for determination of amylase activity by the falling number was modified by us to study the carbohydrate-amylase complex and time course of starch hydrolysis by amylases from rye grain. The method is based on the use of potato starch as a standard substrate and aqueous extract of grain amylases as an enzyme source.