| Autor: |
Natalia Nesterenko, Anastasiya Ivanyuta, Svitlana Belinska, Alina Menchynska, Iuliia Motuzka, Natalia Orlova |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
International Journal of Food Science and Biotechnology. 5:89 |
| ISSN: |
2578-9635 |
| DOI: |
10.11648/j.ijfsb.20200504.17 |
| Popis: |
Biological value of protein of quick-frozen semi-finished products from cultivated champignons has been studied. Results of the study of total, protein and non-protein nitrogen in semi-finished products with mushrooms before the freezing and during the low-temperature storage are presented in this work. High preservation of protein after 12 months of low-temperature storage in experimental samples of semi-finished products in comparison with control samples has been established. The amino acid composition of semi-finished products has been determined by the method of ion-exchange column liquid chromatography using an automatic amino acid analyzer. Biological value of protein of quick-frozen semi-finished products from cultivated champignon has been determined by the amino acid composition of the experimental sample in comparison with the amino acid composition of the reference protein, proposed by FAO / WHO, and the following calculation of the amino acid score. Studies have shown that the dominant amino acids in all samples are tryptophan, phenylalanine and tyrosine. The main limiting amino acids are methionine and cystine. Studies of nitrogenous commercial mushroom semi-finished products have shown that quick-frozen semi-finished products from cultivated mushrooms, which have been pre-treated, regardless of the mushrooms varieties, have a higher biological value compared to the control samples. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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