Production of iodine-containing additives based on collagen proteins from secondary raw materials

The article discusses the mechanisms of interaction of iodine with food proteins, in particular, hydrolyzed collagen protein isolated from cattle processing waste. The main purpose of the study was to study the mechanism of iodine incorporation into protein structures and to develop effective ways to prevent iodine deficiency by iodizing bulk foods. Experiments have been conducted to study the interaction of various dosages of potassium iodide with collagen hydrolysate, which demonstrated the maximum fixation of iodine at a dose of 80 micrograms per gram of protein. It has been confirmed that the mechanism of interaction of iodine with proteins includes ionic and non-covalent interactions, ensuring the stability of protein-iodine complexes. The amino acid profile of hydrolyzed collagen has been studied; significant deviations from WHO and FAO recommendations have been identified, emphasizing the need to improve the quality of protein supplements. The presented data indicate the possibility of using collagen protein as a basis for fortification of products with iodine, which increases the prevention of iodine-deficient diseases.