Determination of amino acid balancing of proteins of sour-milk product for herodietic food
The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant component, a product from a herb, increases the comp...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/6 |
| _version_ | 1797785940147568640 |
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| author | K. S. Kulazhanov E. Zh. Zhaxybayeva F. T. Dikhanbayeva Zh. P. Dimitrov Zh. Zh. Smailova |
| author_facet | K. S. Kulazhanov E. Zh. Zhaxybayeva F. T. Dikhanbayeva Zh. P. Dimitrov Zh. Zh. Smailova |
| author_sort | K. S. Kulazhanov |
| collection | DOAJ |
| description | The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant component, a product from a herb, increases the composition of essential amino acids in the preparation of fermented milk products for heroic nutrition in the following order, leucine - 8.66 g ± 0.2 g. Isoleucine - 4.81 g ± 0.1 g, lysine - 6.72 g ± 0.2, methionine - 3.26 g ± 0.2, phenialanine + tyrosine - 5.72 g ± 0.2, threonine - 6.3 g ± 0.2 tryptophan 1.18 g ± 0.2, valine 6.21 g ± 0.2. In addition to the results, mismatch coefficients were calculated, which have the following numbers: formulation No. 1 - 2.4, formulation No. 2 - 2.5. |
| first_indexed | 2024-03-13T01:00:57Z |
| format | Article |
| id | doaj.art-77c4d240722b42c0a63fc510f3b640f2 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:00:57Z |
| publishDate | 2021-01-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-77c4d240722b42c0a63fc510f3b640f22023-07-06T11:47:13ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392021-01-0103141910.48184/2304-568X-2020-3-14-195Determination of amino acid balancing of proteins of sour-milk product for herodietic foodK. S. Kulazhanov0E. Zh. Zhaxybayeva1F. T. Dikhanbayeva2Zh. P. Dimitrov3Zh. Zh. Smailova4«Almaty Technological University» JSC«Almaty Technological University» JSC«Almaty Technological University» JSC«LB Bulgaricum» Research and Development CenterKyzylorda State university named Korkyt AtaThe article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant component, a product from a herb, increases the composition of essential amino acids in the preparation of fermented milk products for heroic nutrition in the following order, leucine - 8.66 g ± 0.2 g. Isoleucine - 4.81 g ± 0.1 g, lysine - 6.72 g ± 0.2, methionine - 3.26 g ± 0.2, phenialanine + tyrosine - 5.72 g ± 0.2, threonine - 6.3 g ± 0.2 tryptophan 1.18 g ± 0.2, valine 6.21 g ± 0.2. In addition to the results, mismatch coefficients were calculated, which have the following numbers: formulation No. 1 - 2.4, formulation No. 2 - 2.5.https://www.vestnik-atu.kz/jour/article/view/6herodieteticscamel milksour-milk productsamino acidsmodelingrecipe |
| spellingShingle | K. S. Kulazhanov E. Zh. Zhaxybayeva F. T. Dikhanbayeva Zh. P. Dimitrov Zh. Zh. Smailova Determination of amino acid balancing of proteins of sour-milk product for herodietic food Алматы технологиялық университетінің хабаршысы herodietetics camel milk sour-milk products amino acids modeling recipe |
| title | Determination of amino acid balancing of proteins of sour-milk product for herodietic food |
| title_full | Determination of amino acid balancing of proteins of sour-milk product for herodietic food |
| title_fullStr | Determination of amino acid balancing of proteins of sour-milk product for herodietic food |
| title_full_unstemmed | Determination of amino acid balancing of proteins of sour-milk product for herodietic food |
| title_short | Determination of amino acid balancing of proteins of sour-milk product for herodietic food |
| title_sort | determination of amino acid balancing of proteins of sour milk product for herodietic food |
| topic | herodietetics camel milk sour-milk products amino acids modeling recipe |
| url | https://www.vestnik-atu.kz/jour/article/view/6 |
| work_keys_str_mv | AT kskulazhanov determinationofaminoacidbalancingofproteinsofsourmilkproductforherodieticfood AT ezhzhaxybayeva determinationofaminoacidbalancingofproteinsofsourmilkproductforherodieticfood AT ftdikhanbayeva determinationofaminoacidbalancingofproteinsofsourmilkproductforherodieticfood AT zhpdimitrov determinationofaminoacidbalancingofproteinsofsourmilkproductforherodieticfood AT zhzhsmailova determinationofaminoacidbalancingofproteinsofsourmilkproductforherodieticfood |