[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.