ENDOGENIC TGF-BETA PRESERVATION METHODS

摘要

FIELD: food industry.SUBSTANCE: present invention relates to biotechnology and food industry. The present invention represents a method for production of a liquid nutritional food product preserving TGF-? biological activity. For the method implementation one chooses milk protein ingredients having a non-denaturated whey protein (WPN) level equal to 1.5 mg/g and more resulting from heat treatment at a temperature of 78°C or less. The said milk proteins are mixed with water and additional components to form a mushy suspension. The said suspension is subjected to 17.24-24.13 MPa pressurisation at a temperature of 55-65°C during 5-20 s, then it is thermally treated at a temperature of 135-150°C during 1.5-15 s. Then the suspension is cooled to a temperature equal to nearly 8°C during approximately 30 minutes to produce the liquid target product.EFFECT: present invention allows to preserve TGF-? biological activity in milk-based nutritional food products produced in the process of preparation.11 cl, 2 dwg, 9 tbl, 4 ex