Author:
Broyko Yuliya Vladimirovna,Kolodyaznaya Valentina Stepanovna,Baranenko Denis Aleksandrovich,Kiprushkina Elena Ivanovna,Shestopalova Irina Anatol'evna
Abstract
The results of study of effect of freezing temperature on the change of amino acid content and the ratio of essential and nonessential amino acids in veal proteins are given. The meat of calves at the age of 3 months, bred in the Leningrad region of the RF, was the object of research. The amino acid composition of veal proteins was analyzed using the Shimadzu 20AD Chromatograph with precolumn phenylisothiocyanate derivatization and spectrophotometric detection at 254 nm by reversedphase gradient highperformance liquid chromatography (HPLC). The Kjeldahl method was used to define the protein content on the basis of the sample mineralization. It was shown that the change of the amount and ratio of essential and nonessential amino acids of veal proteins depended on the freezing temperature as well as on structural features of Rside radicals. Also it was established that the total amount of essential and nonessential amino acids in veal proteins during freezing at -24 and -35 °С temperatures decreased by 13,5 and 8,2%, respectively; the total of essential amino acids by 11 an 7%, nonessential ones by 22 and 11%, respectively. It was proved that significant changes were characteristic of amino acids with polar anionic and cationic radicals. So, the amount of amino acids with polar negatively charged radicals during veal freezing at temperatures -24 and -35 ° С decreased by 22 and 16,5%; with polar positively charged radicals - by 17 and 13,5%, respectively. At the same time, the freezing temperature affects slightly the change in the content of amino acids with nonpolar (hydrophobic) Rgroups and polar nonionogenic radicals. It was shown that the total amount of free amino acids increased independently of the freezing temperature. However, more essential amino acids were accumulated in veal frozen at a temperature of -24 ° С (2,33 times) than at -35 ° С (1,80 times). The amount of free nonessential amino acids changed to a lesser extent
Reference16 articles.
1. Антипова Л.В., Дунченко Н.И. Химия пищи: учебник, 2е изд., стер. - СПб.: Лань, 2019. - 856 с.
2. ГОСТ 2501181 Мясо и мясные продукты. Методы определения белка (действующий ГОСТ 250112017).
3. Северин Е.С. Биохимия : учебник / под ред. Е. С. Северина, 5е изд., испр. и доп. - М.: ГЭОТАРМедиа, 2016. - 768 с.
4. Baynes J., Dominiczak M.H. Medical biochemistry. - Elsevier Health Sciences, 2009. - 712 p.
5. Bhatnagar B.S., Bogner R.H., Pikal M.J. Protein stability during freezing: separation of stresses and mechanisms of protein stabilization// Pharm. Dev and Tech. 2007. № 12(5). P. 505-523.