Abstract
In the study on spontaneous oxidative degradation of ryazhenka and varenets proteins the increase in content of carbonyl derivatives of ryazhenka proteins in comparison with milk is revealed at the wavelengths of 356 nm, 370 nm, 430 nm, 530 nm in 1.51; 1,64; 1,43; 1.95 times, respectively. The maximum value of products with spontaneous oxidative modification of ryazhenka proteins is at a wavelength of 530 nm, the minimum is at 430 nm. The increase of carbonyl derivatives of varenets proteins in comparison with indicators of milk is found at a wavelength of 356 nm in 1.60 times, at a wavelength of 370 nm in 1.78 times, at a wavelength of 430 nm in 1.52 times, at a wavelength of 530 nm in 1.69 times. The maximum value of the spontaneous oxidative modification of varenets proteins is at a wavelength of 370 nm, the minimum is similar to the ryazhenka, i.e. 430 nm. In the study of metal-catalyzed oxidative destruction an increase in protein carbonyl derivatives of this product is revealed at a wavelengths of 356 nm, 370 nm, 430 nm, 530 nm in 2.11; 2,08; 1,86; 1.73 times compared with parameters of milk, respectively. The similar increase is found while examining metal-catalyzed oxidative degradation of varenets proteins at all wavelengths: in 2.01 times at a wavelength of 356 nm, in 2.24 times at a wavelength of 370 nm, in 2.01 times at a wavelength of 430 nm, and in 1.42 times at a wavelength of 530 nm in comparison with milk parameters. The maximum value of metal-catalyzed oxidative modification of ryazhenka proteins is established at a wavelength of 356 nm and the minimum at a wavelength of 530 nm. In case of varenets the maximum value of metal-catalyzed oxidative modification of proteins is at a wavelength of 370 nm, the minimum is at a wavelength of 530 nm. The indicators of carbonyl derivatives of proteins, as the findings of chemiluminescence analysis on dairy products indicate the most intensive processes of free radical oxidation in ryazhenka and varenets compared to milk.
Highlights
Сохранение пищевой и биологической ценности продуктов питания – одна из важнейших задач в производстве молочных продуктов [1]
The maximum value of the spontaneous oxidative modification of varenets proteins is at a wavelength of 370 nm, the minimum is similar to the ryazhenka, i.e. 430 nm
In the study of metal-catalyzed oxidative destruction an increase in protein carbonyl derivatives of this product is revealed at a wavelengths of 356 nm, 370 nm, 430 nm, 530 nm in 2.11; 2,08; 1,86; 1.73 times compared with parameters of milk, respectively
Summary
При исследовании спонтанной окислительной деструкции белков ряженки и варенца выявлено повышение содержания карбонильных производных белков ряженки в сравнении с показателями молока при длинах волн: 356 нм, 370 нм, 430 нм, 530 нм в 1,51; 1,64; 1,43; 1,95 раза соответственно. При изучении металл-катализированной окислительной деструкции выявлено повышение карбонильных производных белков ряженки при длинах волн 356 нм, 370 нм, 430 нм, 530 нм в 2,11; 2,08; 1,86; 1,73 раза в сравнении с данными молока соответственно. Результаты и их обсуждение При исследовании спонтанной окислительной модификации выявлено повышение содержания карбонильных производных белков ряженки в сравнении с показателями молока при 356 нм, 370 нм, 430 нм, 530 нм в 1,51, 1,64, 1,43, 1,95 раза соответственно При изучении металл-катализированной окислительной деструкции выявлено повышение карбонильных производных белков ряженки при длинах волн 356 нм, 370 нм, 430 нм, 530 нм в 2,11; 2,08; 1,86; 1,73 раза в сравнении с показателями молока соответственно Таблица 1 Содержание продуктов спонтанной окислительной модификации белков (Е.О.П. / 1 мл, М ± m)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Bulletin of the South Ural State University Series Food and Biotechnology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
