Comparison of natural curd whey and its nanoconcentrate in regard to the nutritional and biological value

Abstract

The article is devoted to studying the effect of membrane filtration on the change in the biological value of natural curd whey and its nanoconcentrate. As the statistics shows, no more than 20% of natural curd whey is subjected to deep processing. Some techniques for increasing the dry matter concentration have been considered, and their disadvantages have been identified. The most up-to-date technique–nanofiltration–has been chosen, the main advantages of which are high efficiency of concentration and partial demineralization effect during whey processing. The purpose of the work is to study the effect of nanofiltration treatment on the change in the amino acid composition of natural curd whey and nanoconcentrate. The work studies the natural curd whey received in the process of low-fat. Experimental data showing the essential amino acids content have been obtained. The amino acids content was determined by gas chromatography. The calculation of the amino acid score in natural curd whey and its nanoconcentrate has been done. Limiting amino acids have been found both in natural curd whey and nanococentrate. The values of comparable redundancy index, the essential amino acids index, and the utility coefficient were calculated and compared. Using the obtained calculations, it is possible to conclude that the nanoconcentrate in comparison with natural curd whey has a higher balance of essential amino acids, their number increases, and it is necessary to take these data into account when developing new types of products having increased biological value.