Biological value in milk-protein concentrates with malt ingredients

Abstract

Introduction. It is actual to study of biological value of milk-protein concentrates with malt ingredients. Biological value characterizes the quality of the protein composition with the ability to evaluate it according to physiological norms. Materials and methods. Milk protein concentrates without and with malt ingredients used for research. The biological value and amino acid composition of the samples was determined by ion exchange chromatography on LC 3000 automatic analyzer. Protein digestibility in vitro was determined by hydrolysis of samples using a solution of 6N hydrochloric acid at a temperature of (120 ± 2) ºС for 24 hours. Results and discussion. The total amino acid content in milk protein concentrates with malt ingredients increased compared to control due to the addition of germinated cereals (wheat, barley, oats, corn). The amino acid score for the studied samples has been calculated. When preparing the mixture: milk-protein concentrate + malt ingredients, the content of limiting amino acids increasesmethionine + cystine and threonine. Biological value of the experimental samples is increased. So, with wheat malt this indicator is 65.82%, barley-65.57%, oat-64.11%, corn-63.95%, while for control purposes the value is fixed at 62.84%. The rationality coefficient of amino acid composition is 0.74±0.12, which is 3% higher than in milk protein concentrate obtained by traditional technology. The in vitro digestibility of proteins under the action of enzymes (pepsin + trypsin) with the introduction of malt ingredients in milk protein concentrates is accelerated. This is due to previous hydrolysis and destruction of protein substances during malting of cereals. Conclusion. Milk protein concentrates with malt ingredients have an increased biological value of 1.11-2.98%.