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Hydrolyzates of fish scales consisting of biologically active supplements for athletes

https://doi.org/10.26428/1606-9919-2014-177-287-294

Abstract

The principal component of protein-carbohydrate mixtures for sports nutrition (gainers) are active peptides, usually synthetic ones. New biologically active supplements-gainers are introduced, which use hydrolyzates of fish scales as the active peptides. The raw material for the hydrolyzates is the waste of fishery enterprises in Kaliningrad, in particular the scales of pilchard and bream, that is not utilized yet. The scales contain a valuable collagen protein necessary for bones, ligaments, and muscles of athletes. It can be extracted to the hydrolyzate by enzymatic processing with collagenase and acidic and neutral proteases of microbial origin in water extract of black mint and by hydrothermal processing under high pressure; finally the aqueous fraction of hydrolyzed scale is dried by sublimation method. Amino acid composition of the bream and pilchard scale is investigated. Biological value of active peptides is assessed for the scale hydrolyzates. Composition of new gainers for sports nutrition is substantiated, that includes the liquid fraction of hydrolyzed scales, crushed mineral fraction of the scales, bee pollen, L-carnitine, and black mint extract; the finished product are the gelled forms of 20-50 g weight. Recommendations of the gainers usage in heavy athletics are substantiated.

About the Authors

Olga Ya. Mezenova
Калининградский государственный технический университет
Russian Federation


Natalia Yu. Mezenova
Калининградский государственный технический университет
Russian Federation


Larisa S. Baydalinova
Калининградский государственный технический университет
Russian Federation


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Review

For citations:


Mezenova O.Ya., Mezenova N.Yu., Baydalinova L.S. Hydrolyzates of fish scales consisting of biologically active supplements for athletes. Izvestiya TINRO. 2014;177(2):287-294. (In Russ.) https://doi.org/10.26428/1606-9919-2014-177-287-294

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ISSN 1606-9919 (Print)
ISSN 2658-5510 (Online)