INTERRELATION OF CHANGES IN AMINO ACID COMPOSITION AND ACTIVE ACIDITY OF WHEY PROTEIN CONCENTRATE
DOI:
https://doi.org/10.15421/jchemtech.v30i1.218623Keywords:
high-protein food products, protein amino acid composition, active acidity, oxidation-reduction properties, isoelectric pointAbstract
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.
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