Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons

Natalia Nesterenko,Anastasiya Ivanyuta,Svitlana Belinska,Iuliia Motuzka,Natalia Orlova,Alina Menchynska

doi:10.11648/j.ijfsb.20200504.17

Abstract

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.

Highlights

Biological value of food is determined by the qualitative composition of the protein, which reflects the degree of compliance of its amino acid composition with the body's needs in amino acids, which are necessary for protein synthesis processes
The essence of the method for the determination of total, protein and non-protein nitrogen by the chloramine method is the combustion of organic matter with sulfuric acid in the presence of a catalyst for copper sulfate to carbon dioxide and water
When converting protein nitrogen to protein, it has been found that most of its preservation after 12 months of low-temperature storage is observed in the experimental samples of semi-finished products, much lower content has been found in control samples

Summary

Introduction

Biological value of food is determined by the qualitative composition of the protein, which reflects the degree of compliance of its amino acid composition with the body's needs in amino acids, which are necessary for protein synthesis processes. 2/3 of human protein needs will be met through industrial production of cultivated mushrooms in the future [1, 2]. Nitrogen substances, which are in the form of protein (up to 70% of their total amount) and intermediates of protein metabolism (amines, ammonia, urea, free amino acids, etc.) are the most important component of the dry weight of the fruiting body of cultivated mushrooms [3]. Researches by scientists [6] have shown that 19 amino acids were found and identified in mushroom proteins; almost 41% of them are

Objectives

Methods

Results

Conclusion