We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Determination of biologically active substances in protein-berry concentrates.
- Authors
Grek, Olena; Onopriichuk, Olena; Pshenychna, Тetiana; Tymchuk, Alla
- Abstract
Introduction. Research of the polyphenolic compounds and amino acid composition of proteins, including the content of free and bound amino acids, in protein-berry concentrates (PBC), obtained by thermo acid coagulation are an actual direction. Materials and methods. Protein-berry concentrates were obtained by thermo acid coagulation of milk proteins using blackcurrant paste as a coagulant, which is a source of biologically active substances – vitamins, minerals, polyphenols and others. Amino acid composition and polyphenolic compounds were determined by high performance liquid chromatography followed by the identification of individual compounds in the studied extracts of protein-berry concentrates. Results and discussion. The research results of polyphenol composition were analyzed compared with the control (blackcurrant paste) and the degree of their transition to protein-berry concentrates was determined, which is about 55.31 % of polyphenols, including anthocyanins. Proteins in concentrates have a full amino acid composition and contain all essential amino acids, the content of which from amount is 41.97 % and 43.96 %, respectively, for protein-berry and milk-protein. A quantitative content of 18 free amino acids and 16 bound amino acids has determined in protein-berry and milk-protein concentrates, of which glutamic acid, histidine, methionine, leucine and proline are dominated. The nonessential amino acids were determined, the content of which is 58.03 % and 56.04 % from the sum of total amino acids in the PBC and MPC (control). The content of essential amino acids in protein-berry concentrate has increased by 14.75 % and the nonessential amino acids by 24.45 % by the following amino acids: threonine at 0.156 mg%, lysine at 0.21 mg%, tryptophan at 0.221 mg%, phenylalanine at 0.525 mg% compared with the control sample. Conclusions. The protein-berry concentrates had a polyphenolic compound content of 331.86 mg / 100 g, which characterizes their natural violet color. The amino acid composition in PBC has increased by 20.18 % compared with the classic milk-protein concentrate, as a result of complex coagulation of casein and whey proteins.
- Subjects
LEUCINE; AMINO acid analysis; ESSENTIAL amino acids; AMINO compounds; HIGH performance liquid chromatography; GLUTAMIC acid; AMINO acids
- Publication
Ukrainian Journal of Food Science, 2018, Vol 6, Issue 2, p208
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2018-6-2-6