Modern manufacturing technology food is inex-tricably linked with the expansion of the range due to the processing of non-traditional raw materials, the development of therapeutic and preventive, specialized food. Urgent is to ensure the population needs every day, nutrients, natural origin. The aim of the work was the development of technology by weight pastes therapeutic and prophylactic purpose based on chicken liver with the addition of non-traditional ingredients. The following research facili-ties have been selected: Cucumaria japonica, pâté based on chicken liver with the addition Cucumaria japonica. The protein content was determined by the standard, the colorimetric method by O. Lowry. Amino acid composition was analyzed by amino acid analyzer 30 Biochrom (Biochrom, England) in Ultropac column lithium citrate buffer system. En-zymatic hydrolysis was performed with trypsin (ac-tivity 1: 3500) at pH 8.5. Control passed enzymatic hydrolysis and molecular weight distribution of the hydrolysis products was carried out by electropho-resis in polyacrylamide gel in the presence of sodi-um dodecyl sulfate (Ds-Na-PAAG electrophoresis). PAAG electrophoresis in the presence of Ds-Na was performed according to the method of Laemmli (1970). The enzymatic hydrolysis of the mass frac-tion of sea cucumber protein increased 2 times as compared with the control sample. The protein con-tent of the protein in an emulsion system with add-ed muscle sea cucumber reached 21.30 g, with addition of sea cucumber hydrolyzate muscle tissue was obtained 22.46 g hydrolyzate, unlike the origi-nal sea cucumber, readily soluble in water. Accord-ing Ds-Na-polyacrylamide gel electrophoresis re-vealed that the enzymatic hydrolysis of high-molecular proteins is under the action of trypsin and larger protein fragments. The molecular weight of these fragments made up 70 ... 100 kDa.
emulsion system, protein, amino ac-ids, enzymatic hydrolysis, sea cucumber
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