Total views : 317

Developing Domestic Food Additive


  • S. Toraighyrov Pavlodar State University, Pavlodar, Kazakhstan


Objectives: The study considers the creation of qualitatively new domestic lysozyme-containing natural biological corrector (NBC) that that could be effectively used in the technological process of producing competitive beef and dairy special purpose products. Methods: The contents of mineral substances have been determined applying accelerated magnesium acetate method. Mass concentrations of calcium and phosphorus have been determined by atomic absorption spectrometry method. Amino-acid analysis has been performed in hydrolyzates of solid product applying automated amino-acid analyzer Type ААА-339. For the purposes of determining bacteriostatic and bactericidal activity of NBC, the authors selected the photonephelometric method. Findings: Traditionally created structure of food of the population of Kazakhstan do not provide receipt of mineral substances, vitamins vital for an organism, phospholipids and other bio regulators of a metabolism, hormonal activity and immune system. The situation should be considered as the social disaster needing the organization of effective preventive and medical actions. One of solutions of this problem is development of biotechnology of the natural biological corrector allowing to receive complexes from natural sources often scarce in food, but very necessary for an organism. Such systems help quickly adjust therapeutic and preventive nutrition, increase the body’s resistance, and significantly increase the effectiveness of treatment and prevention of disease. Applications/Improvements: A new original lysozyme containing natural biological corrector and optimized structure have been developed. This food supplement has preventive properties for anemia, calcium deficiency, and diseases of the gastrointestinal tract.


Antimicrobial Activity, Biologically Active Substances, Food Preservative, Lysozyme-Containing Protein Product, Natural Biological Corrector, Preventive Effect.

Full Text:

 |  (PDF views: 248)


  • Velichko MA, Shevchenko VP. Biologically active food additives. Available from: Date accessed: 15.04.2016.
  • Friedman M. Protein Crosslinking: Biochemical and Molecular Aspects. In: Advances in Experimental Medicine and Biology. A. Plenum Press. New York, London. 2012; 86.
  • Sangwal K. Additives and Crystallization Processes: From Fundamentals to Applications. 2007.
  • Taluja A. Novel Multifunctional Polyelectrolytes in Protein Stabilization and Controlled Delivery. PhD Thesis. The University of Utah, 2008.
  • Pfeil W. Protein Stability and Folding: Supplement 1 A Collection of Thermodynamic Data. Springer, 2013.
  • Jorge Barros-Velazquez. Antimicrobial Food Packaging. Elsevier, 2015.
  • Haniefuddin S, Shaik S, ‎Shaik KB. Supply Chain of Food Processing Industry. A Literary Study. Trans Continental Publishers.
  • Plachokova AS. Biologically Active Additives: Relevance to Bone Regeneration. Nijmegen, 2008.
  • Sukhareva LA, ‎Yakovlev VS, ‎Legonkova OA. Polymers for Packaging and Containers in Food Industry. CRC Press, 2008.
  • Starr C, ‎Taggart R, ‎Evers Ch. Biology. The Unity and Diversity of Life. Animal Structure and Function. Cengage Learning, Boston, 2015; 5.
  • Zaikov GE. Biotechnology and Industry. Nova Science Publishers, New York, 2004.
  • Administrative Guidance on Submissions for Safety Evaluation of Substances Added for Specific Nutritional Purposes in the Manufacture of Foods. Available from: Date accessed: 15.05.2016.
  • Brekhman II. Man and Biologically Active Substances: The Effect of Drugs, Diet, 2013.
  • Biologically Active Food Additives: Are They Really Worth Trying? Available from: accessed: 12.03.2016.
  • Dhaka A, Sharma M, Singh Sh K. Use of Additives to Reduce Browning, Microbial Load and Quality Loss of Kinnow Juice under Ambient Storage. IJST. 2016 Apr; 9:14.
  • Salome Hema Chitra H, Suguna S, Naganandini Sujatha S. A Survey on Image Analysis Techniques in Agricultural Product. IJST. 2016 Mar; 9:12.
  • Feral J-P, David B. Echinoderm Research. A.A. Balkema Publishers, The Netherlands, 2003.
  • Taniguchi Y, ‎Stanley HE, ‎Ludwig H. Biological Systems under Extreme Conditions. Structure and Function. Springer-Verlag, Berlin, Heidelberg, 2002.
  • Osserman EF, Canfield RE, Beychok S. Lysozyme. Academic Press, Inc., New York, London, 2012.
  • Kato A. Engineering Hen Egg-White Lyzozyme. Nutraceutical Proteins and Peptides in Health and Disease. In: Mine Y, Shahidi F Editors. CRC Press, Taylor & Francis Group, 2005.
  • Barbosa-Canovas GV, Mortimer A, Lineback D, Spiess W, Buckle K, Colonna P. Global Issues in Food Science and Technology. Elsevier, 2009.
  • Vekilov PG. Crystallization of Proteins. In: Handbook of Crystal Growth. Fundamentals: Thermodynamics and Kinetics, and Transport and Stability. In: Nishinaga T editor. Elsevier. 2014; 795–873.
  • Sarma R. Protein Engineering: Applications in Science, Medicine, and Industry. New York: Academic Press, Inc, 2012.


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.