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Prospects of Using Whey Isolate in the Technology of Dry Mixes for Specialized Nutrition

https://doi.org/10.36107/spfp.2023.4.441

Abstract

Introduction: In the modern world, a key direction of healthcare is the support of the general health of the population, especially in the area of preventing food-related diseases. In dietetics, when adjusting diets for people subjected to intense physical activity, dry protein mixes with high biological value are actively used. Whey protein isolate, due to its balanced amino acid composition and easy digestibility, is ideally suited as a base for such mixes. The development of own production technologies for specialized products, including dry mixes, is an important step in this direction.

Purpose: To explore the potential use of whey isolate obtained through domestic technology.

Materials and Methods: We conducted qualitative and quantitative amino acid analysis of experimental and control samples using high-performance liquid chromatography (HPLC). The experimental sample was a whey protein isolate (STO DVFU 02067942-014-2019), characterized by advanced technological regimes and ultrafiltration. The control sample was a whey protein isolate (Pure Iso Whey, VP Laboratory, UK), produced by standard technology using micro- and ultrafiltration.

Results: The experimental whey protein isolate sample showed no significant difference from the commercial (control) sample in terms of essential amino acid content and in some cases even surpassed it. The experimental sample exhibited a high content of branched-chain amino acids – valine, leucine, and isoleucine, which support normal metabolism in muscles, brain, and spinal cord, facilitate regeneration, and maintain nitrogen balance in the body. These amino acids are also used as an energy source by muscles. Therefore, the experimental whey protein isolate sample can be used to produce specialized dry mixtures, including for athletes and people with increased physical demands.

Conclusion: The study provides insights into the amino acid composition of whey protein isolate using high-performance liquid chromatography (HPLC), revealing a 5% increase in essential amino acids in the experimental sample compared to the control. This increase may be attributed to the gentle thermal treatment regimes in the technological process.

About the Authors

Tamara Alekseevna Senotrusova
Far Eastern Federal University
Russian Federation


Tatyana Anatolyevna Ershova
Far Eastern Federal University
Russian Federation


Natalia Gavroshevna Li
Far Eastern Federal University
Russian Federation


Vladimir Alekssevich Lyakh
Far Eastern Federal University
Russian Federation


Georgy Valentinovich Medvedev
Far Eastern Federal University
Russian Federation


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For citations:


Senotrusova T.A., Ershova T.A., Li N.G., Lyakh V.A., Medvedev G.V. Prospects of Using Whey Isolate in the Technology of Dry Mixes for Specialized Nutrition. Storage and Processing of Farm Products. 2023;(4). (In Russ.) https://doi.org/10.36107/spfp.2023.4.441

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ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)