Аграрный вестник Урала № 05 (147) 2016Биология и биотехнологии
A CHANGE IN THE CONTENT OF FREE PROTEINOGENIC AMINO ACIDS IN MILK DURING STERILIZATION BY ACCELERATED ELECTRONS
In the livestock sector to optimize the production of biologically safe food products of appropriate quality standards, requires the implementation of new technologies and methods at all stages. Currently, there are many different ways of handling and processing raw milk to increase its quality and to obtain the desired properties. Radiation processing of milk has a number of advantages over heat, as the destruction of microflora is happening when you save valuable thermolabile nutrients and vitamins. It is established, that upon radurization milk pulsed beam of accelerated high energy electrons at absorbed dose of 10 kGy bacterial contamination of processed milk is reduced to matching the performance of the highest grade according to GOST. It was discovered that in the experimental milk samples increased the number of oligopeptides and free amino acids. Also marked the change of class of cheese suitability on rennet-fermentation test with satisfactory to good suitability. It is assumed that the increase in the content of oligopeptides and free proteinogenic amino acids is due to the decay of the primary structure of the native molecules of polypeptides of milk. The irradiation of samples at doses sufficient for the elimination of microflora, the contents of individual free amino acids in the average increases by 9–13 %. The content of some sulfur-containing essential amino acids increased on average by 11 %. It is assumed that the effect of changing the ratio “polypeptide – amino acids” during radiation sterilization can be used to increase the biological value of milk in full to ensure its microbiological safety, which is of wide practical importance. Application of radiation technology for processing of milk is promising, as it allows to ensure microbiological safety of milk without compromising nutritional value of the product.
radiation technology, sterilization, food, milk, amino acids, cheese suitability, nutritional value.
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