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

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

doi:doi:10.11648/j.ijfsb.20200504.17

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

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

Published in International Journal of Food Science and Biotechnology (Volume 5, Issue 4)

Received: 17 November 2020 Accepted: 27 November 2020 Published: 4 December 2020

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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.

Published in	International Journal of Food Science and Biotechnology (Volume 5, Issue 4)
DOI	10.11648/j.ijfsb.20200504.17
Page(s)	79-83
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Cultivated Champignons, Total, Protein Nitrogen, Non-protein Nitrogen, Amino Acid Composition

References

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[4]	Tsapalova I. E., Bakaitis V. I., Kutafieva N. P. (2002). Examination of mushrooms [Ekspertiza gribov]. Novosibirsk: Novosibirsk Publishing House.
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APA Style

Natalia Nesterenko, Natalia Orlova, Svitlana Belinska, Iuliia Motuzka, Anastasiya Ivanyuta, et al. (2020). Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons. International Journal of Food Science and Biotechnology, 5(4), 79-83. https://doi.org/10.11648/j.ijfsb.20200504.17

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ACS Style

Natalia Nesterenko; Natalia Orlova; Svitlana Belinska; Iuliia Motuzka; Anastasiya Ivanyuta, et al. Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons. Int. J. Food Sci. Biotechnol. 2020, 5(4), 79-83. doi: 10.11648/j.ijfsb.20200504.17

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AMA Style

Natalia Nesterenko, Natalia Orlova, Svitlana Belinska, Iuliia Motuzka, Anastasiya Ivanyuta, et al. Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons. Int J Food Sci Biotechnol. 2020;5(4):79-83. doi: 10.11648/j.ijfsb.20200504.17

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@article{10.11648/j.ijfsb.20200504.17,
  author = {Natalia Nesterenko and Natalia Orlova and Svitlana Belinska and Iuliia Motuzka and Anastasiya Ivanyuta and Alina Menchynska},
  title = {Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {4},
  pages = {79-83},
  doi = {10.11648/j.ijfsb.20200504.17},
  url = {https://doi.org/10.11648/j.ijfsb.20200504.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/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.},
 year = {2020}
}

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TY  - JOUR
T1  - Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons
AU  - Natalia Nesterenko
AU  - Natalia Orlova
AU  - Svitlana Belinska
AU  - Iuliia Motuzka
AU  - Anastasiya Ivanyuta
AU  - Alina Menchynska
Y1  - 2020/12/04
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfsb.20200504.17
DO  - 10.11648/j.ijfsb.20200504.17
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 79
EP  - 83
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20200504.17
AB  - 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.
VL  - 5
IS  - 4
ER  -

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Author Information

Natalia Nesterenko

Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine
Natalia Orlova

Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine
Svitlana Belinska

Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine
Iuliia Motuzka

Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine
Anastasiya Ivanyuta

Department of Technology of Meat, Fish and Seafood, Faculty of Food Technology and Quality Control of Agricultural Products, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
Alina Menchynska

Department of Technology of Meat, Fish and Seafood, Faculty of Food Technology and Quality Control of Agricultural Products, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

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APA Style

Natalia Nesterenko, Natalia Orlova, Svitlana Belinska, Iuliia Motuzka, Anastasiya Ivanyuta, et al. (2020). Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons. International Journal of Food Science and Biotechnology, 5(4), 79-83. https://doi.org/10.11648/j.ijfsb.20200504.17

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ACS Style

Natalia Nesterenko; Natalia Orlova; Svitlana Belinska; Iuliia Motuzka; Anastasiya Ivanyuta, et al. Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons. Int. J. Food Sci. Biotechnol. 2020, 5(4), 79-83. doi: 10.11648/j.ijfsb.20200504.17

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AMA Style

Natalia Nesterenko, Natalia Orlova, Svitlana Belinska, Iuliia Motuzka, Anastasiya Ivanyuta, et al. Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons. Int J Food Sci Biotechnol. 2020;5(4):79-83. doi: 10.11648/j.ijfsb.20200504.17

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@article{10.11648/j.ijfsb.20200504.17,
  author = {Natalia Nesterenko and Natalia Orlova and Svitlana Belinska and Iuliia Motuzka and Anastasiya Ivanyuta and Alina Menchynska},
  title = {Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {4},
  pages = {79-83},
  doi = {10.11648/j.ijfsb.20200504.17},
  url = {https://doi.org/10.11648/j.ijfsb.20200504.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/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.},
 year = {2020}
}

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TY  - JOUR
T1  - Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons
AU  - Natalia Nesterenko
AU  - Natalia Orlova
AU  - Svitlana Belinska
AU  - Iuliia Motuzka
AU  - Anastasiya Ivanyuta
AU  - Alina Menchynska
Y1  - 2020/12/04
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfsb.20200504.17
DO  - 10.11648/j.ijfsb.20200504.17
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 79
EP  - 83
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20200504.17
AB  - 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.
VL  - 5
IS  - 4
ER  -

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