Recovery of non-essential amino acids in protein mineral concentrates at electrophysical processing of whey
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Microbiologie industrială. micrologie industrială. Fermentare, industrii de fermentare. Industria băuturilor. Industria stimulenților (591)
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BOLOGA, M., STEPURINA, Tatiana, VRABIE, Valeria, POLIKARPOV, Albert, GONCIARUC, Valeriu, PALADII, Irina, SPRINCEAN, Cătălina, VRABIE, Elvira. Recovery of non-essential amino acids in protein mineral concentrates at electrophysical processing of whey. In: Materials Science and Condensed Matter Physics, Ed. 9, 25-28 septembrie 2018, Chișinău. Chișinău, Republica Moldova: Institutul de Fizică Aplicată, 2018, Ediția 9, p. 261.
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Materials Science and Condensed Matter Physics
Ediția 9, 2018
Conferința "International Conference on Materials Science and Condensed Matter Physics"
9, Chișinău, Moldova, 25-28 septembrie 2018

Recovery of non-essential amino acids in protein mineral concentrates at electrophysical processing of whey

CZU: 579.6+663.1+66

Pag. 261-261

Bologa M.1, Stepurina Tatiana2, Vrabie Valeria3, Polikarpov Albert1, Gonciaruc Valeriu1, Paladii Irina1, Sprincean Cătălina1, Vrabie Elvira1
 
1 Institute of Applied Physics,
2 Moldova State University,
3 Institute of Physiology and Sanocreatology
 
Disponibil în IBN: 11 februarie 2019


Rezumat

Biological value of whey proteins is greater than that of other important proteins food sources. For example, it exceeds that of egg proteins by about 15%. Whey proteins are also leaders in the content of essential amino acids (EAAs) among other important sources of the latter; they are also rich in the branched-chain amino acids (BCAAs) that are thought to play a certain role in metabolic regulations in protein and glucose homeostasis, and in lipid metabolism. The amino acid composition is the most important factor in defining food protein quality, followed by the digestibility of the protein and the bioavailability of its amino acids. All proteinogenic amino acids are classified into essential and non-essential ones. The variations in the content of non-essential amino acids in the protein-mineral concentrates (PMCs) at different processing regimes were investigated. Two types of whey were the objects of study: after the manufacture of the granulated cottage cheese „Grauncior‖ (called whey with high protein content, or HWPC) and that after the manufacture of the ―Cottage cheese‖, 2% fat content (called whey with medium protein content, or MWPC), in the membrane electrolyzer EDP-4, at j=10 and 20mA/cm2, at the stationary regime. All PMCs were collected every 5 minutes; the ratio of the volume of the processed whey (V) to the surface of the electrodes (S) V/S is 1. Non-essential amino acids, as well as essential ones, are important for nutrition and health, being implicated in the key biochemical reactions that ensure the normal function and physiological processes of living organisms. In this investigation, the degree of the recovery of non-essential amino acids from HWPC during electrophysical processing at current density j=10 mA/cm was demonstrated to be heterogeneous. The highest content of Pro (proline) was noted at 5 min of processing; that of Ser (serine), Gly (glycine) and e Glu (glutamin) – after 10 min, of processing; of Tyr (tyrosine) and Cys (cysteine) – after 15 min; of Ala (alanine) and Asp (asparagine)- after 30 min. The degree of isolation of non-essential amino acids during electrophysical processing of MWPC, at current density j=10 mA/cm2, was also determined as heterogeneous. The highest content of Ser, Pro and Gly was noted after 5 min. of electrophysical processing; that of Asp, Cys and Tyr - after 20 min and – of Glu and Ala - after 25 min. It is worth noting that Asp has approximately the same degree of isolation after 20 and 25 min of processing. In addition, such amino acids as Ser and Gly have the highest content in the cathode cell. The registered variations of non-essential amino acid content recovered from HWPC at current density j=20 mA/cm2, were the following: the highest content of Ser, Glu and Pro - after 5 min of processing, while that of Asp, Gly, Ala, Cys and Tyr - after 10 min. During electrophysical processing of MWPC at current density j=20 mA/cm2, the main non-essential amino acids (Asp, Glu, Pro, Gly, Ala, Cys, Tyr) had the highest content in the cathode cell, with the exception of Ser, which has the maximum degree of isolation after 5 min of processing. From the point of view of the time of processing, it can be stated that the highest content of Asp, Glu, Pro, Gly, Ala, Cys, Tyr was after 10 min. To conclude, the content of non-essential amino acids reached maximum values in the PMCs during electrophysical processing of HWCP with electrolyzer EDP-4 at current density j=20 mA/cm2, after 5 min of processing, when pH=8.5 and tºC=24.5 ºC.