INTERRELATION OF CHANGES IN AMINO ACID COMPOSITION AND ACTIVE ACIDITY OF WHEY PROTEIN CONCENTRATE

Authors

  • Dmitry P. Antiushko Kyiv national university of trade and economics, Ukraine

DOI:

https://doi.org/10.15421/jchemtech.v30i1.218623

Keywords:

high-protein food products, protein amino acid composition, active acidity, oxidation-reduction properties, isoelectric point

Abstract

Among the great variety of human organism’s nutritional needs, one of the main is the ensuring of the supply of the required amount of protein, which will be properly digested. An important factor that determines the digestibility of the food substrate by the human body and the ability to ensure its proper acid-base balance and the duration of products’ storage is their active acidity. The results of experimental studies of the relations of changes in amino acid composition, protein value and active acidity of whey protein concentrate during storage are presented in the article. In this high-protein product during 12 months of storage at intervals of 6 months, the studies of amino acid composition, score and biological value of the protein component. Also, the active acidity of this product 10 % solution was determined during every 3 months the experiment. As a result of the conducted researches the interrelations of amino acid composition and score changes the indexes of biological value of product’s protein component, which was exposed to natural changes, in particular oxidation, during storage, and level of its active acidity were established. Based on the analyses results of the changes in the amino acid composition of the studied product and the active acidity level of its solution during storage, their interdependence was identified. It was also experimentally confirmed, that the amphoteric properties of the protein are due to the presence in the product of amino acids with different values of their electroneutrality and isoelectric points. The main amino acids that provide its alkaline properties are arginine, lysine and histidine; acidic - aspartic and glutamic acids. It was determined that the concentration of these amino acids in the product largely determines the level of its active acidity. The obtained results of the research indicate the importance of taking into account changes in the value of active acidity in assessing the quality of products with high protein content, which is especially important in the modelling, production and marketing of special foods.

Author Biography

Dmitry P. Antiushko, Kyiv national university of trade and economics

Кафедра товарознавства, управління безпечністю та якістю,  доцент

References

Dietary protein quality evaluation in human nutrition. http://www.fao.org/3/a-i3124e.pdf

Nezdoliy, A., Antiushko, D. (2015). [Marketing researches of products with functional direction target consumer audience]. Eastern-European Journal of Enterprise Technologies. 11 (77); 26–30. (in Ukrainian). https://doi.org/10.15587/1729-4061.2015.51073

Rogov, I.A., Antipova, L.V., Dynchenko, N.I. (2007). [Chemistry of food]. Moscow, Russian Federation: KolosS (in Russian).

Pritulska, N.V., Antiushko, D.P., Motuzka, Y.M. (2012). [The current state and trends in the market of products for human nutritional support] Food science and technology. 4, 106–108. (in Ukrainian).

Development of specialized food products for nutrition of sportsmen. http://www.jcreview.com/fulltext/197-1584793631.pdf

Deeth, H. C., Bansal, N. (2018). [Whey proteins]. Cambridge, USA: Academic Press.

Kassem, J. (2015). Future Challenges of Whey Proteins. International journal of dairy science. 10(4), 139–159. https://doi.org/10.3923/ijds.2015.139.159

Whey protein concentrate commodity fact sheet. https://www.usaid.gov/what-we-do/agriculture-and-food-security/food-assistance/resources/whey-protein-concentrate

Kurchenko, V.P., Halavach, T.N., Cherviakovsky, E.M., Simonenko, S.V., Kharitonov, V.D. (2011). [Whey protein partial hydrolysates for specialized and infant nutrition]. Russian Agricultural Sciences. 37, 90–93. https://doi.org/10.3103/S1068367411010125

Utilities and effluent treatment reducing the negative impact of the dairy industry on the environment. https://www.sciencedirect.com/topics/immunology-and-microbiology/whey

Frassetto, L., Banerjee, T., Powe, N., Sebastian, A. (2018). [Acid balance, dietary acid load and bone effects – a controversial subject]. Nutrients. 10(4), 517–526. https://doi.org/10.3390/nu10040517

Passey, C. (2017). [Reducing the dietary acid load: how a more alkaline diet benefits patients with chronic kidney disease]. Journal of renal nutrition. 27(3), 151–160. https://doi.org/10.1053/j.jrn.2016.11.006

Antiushko, D. (2020). [Evaluation of gerodietetic product’s for enteral nutrition protein value] Journal of chemistry and technologies. 2020; №28 (2); 161-167. https://doi.org/10.15421/082017

Criss, L., Morgan, O. (2018). Biochemistry of proteins. New-York, USA: UC-publishing.

Perez-Riverol, Y., Audain, E., Millan, A., Ramos, Y., Sanchez, A., Vizcaíno, J., Wang R., Müller, M., Machado, YJ., Betancourt, L., González, L., Padrón, G., Besada, V. (2012). Isoelectric point optimization using peptide descriptors and support vector machines. J Proteomics. 75(7), 2269–2274.

https://doi.org/10.1016/j.jprot.2012.01.029

Brestensky, M., Nitrayova, S., Patras, P., Nitray, J. (2019). [Dietary requirements for proteins and amino acids in human nutrition]. Current Nutrition & Food Science. 15(7), 638–645.

https://doi.org/10.2174/1573401314666180507123506

Panja, A.S., Bandopadhyay, B., Nag, A., Maiti, S. (2018). [Protein secondary structure determination (PSSD): a new and simple approach]. Current Proteomics. 16(3), 246–253. https://doi.org/10.2174/1570164615666180911113251

Smirnov, V.A., Klimochkin, Ju. N. (2007). [Amino acids and peptides]. Samara, Russian Federation: Samara state technical university (in Russian).

State standard of Ukraine. (2004). [Milk and dairy products. Guidelines for sampling]. (DSTU ISO 707:2002 (ІSO 707:1997, ІDT). Kyiv, Ukraine: Derzhspozhivstandart Ukraїni (in Ukrainian).

ISO 8968-1:2014 [IDF 20-1:2014]. Milk and milk products – Determination of nitrogen content – Part 1: Kjeldahl principle and crude protein calculation. https://www.iso.org/obp/ui/#iso:std:iso:8968:-1:ed-2:v1:en

Separation and determination of the amino acids by ion exchange column chromatography applying post-column derivatization.

https://core.ac.uk/download/pdf/233610052.pdf

Karlsson, E., Hirsh, I. (2011). [Ion exchange chromatography]. Methods Biochem Anal. 54, 93–133. https://doi.org/10.1002/9780470939932.ch4

Ion-Exchange Chromatography: Basic Principles and Application. https://link.springer.com/protocol/10.1007%2F978-1-4939-6412-3_11

Dietary protein quality evaluation in human nutrition: report of an FAO Expert Consultation (1985). http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf

Almeida, C.C., Alvares, T.S., Costa, M.P., Conte-Junior, C.A. (2016). Protein and Amino Acid Profiles of Different Whey Protein Supplements. J Diet Suppl. 13(3), 313–323.

https://doi.org/10.3109/19390211.2015.1036187

Minorova, A.V., Rudakova, T.V., Krushelnitska, N.L., Narizhny, S.A. (2020). [Biological value of dry milk multicomponent mixtures]. Food resourcaes, 14, 125–136. https://doi.org/10.31073/foodresources2020-14-13

State standard of Ukraine. (2003). [Water quality. Determination of pH]. (DSTU 4077-2001). Kyiv, Ukraine: Derzhavnij komіtet Ukraїni z pitan' tehnіchnogo reguljuvannja ta spozhivchoї polіtiki (in Ukrainian).

Bunkute, E., Cummins, Ch., Crofts, F., Bunce, G., Nabney, I., Flower, D. (2015). [PIP-DB: the protein isoelectric point database]. Bioinformatics. 31(2), 295–296. https://doi.org/10.1093/bioinformatics/btu637

Audain, E., Ramos, Y., Hermjakob, H, Flower, D., Perez-Rivero, Y. (2016). [Accurate estimation of isoelectric point of protein and peptide based on amino acid sequences]. Bioinformatics. 32(6), 821–827. https://dx.doi.org/10.1093%2Fbioinformatics%2Fbtv674

Overview of the Isoelectric Point (pI), https://www.news-medical.net/life-sciences/Overview-of-the-Isoelectric-Point.aspx

Published

2022-04-27