INFLUENCE OF WHEY PROTEINS ON THE AMINO ACID PROFILE OF ENRICHED DAIRY PRODUCTS

Authors

DOI:

https://doi.org/10.31073/foodresources2025-25-14

Keywords:

milk proteins, casein, whey proteins, protein coagulation, branched-chain amino acids, biological value, food technologies

Abstract

Subject. Protein and amino acid composition of dairy products and technological factors that affect them. Purpose. Determination of the influence of whey proteins on the protein and amino acid profiles of enriched dairy products. Methods. Generally accepted methods for determining nitrogen-containing fractions of model mixtures, which ensured the appropriate accuracy and reliability of the results obtained in accordance with standardized research methods. Results. The paper, based on published data on the positive influence of whey proteins on metabolic effects caused by food protein, substantiates the relevance of conducting research on increasing the biological value of dairy products by enriching them with whey proteins. The amino acid profile was assessed by the content of such essential amino acids as valine, isoleucine and leucine. Technological approaches that lead to an increase in the share of whey proteins in the protein composition of the product are investigated. Based on the analysis of nitrogen-containing fractions of model mixtures, a conclusion was made about the influence of heat treatment of milk and the use of whey processing products as technological factors affecting the amino acid composition of the resulting products. It was established that due to the formation of complexes of whey proteins with casein during heat treatment of milk and their subsequent denaturation in the composition of fermented milk clots, the specific content of essential branched-chain amino acids increases due to an increase in the proportion of whey proteins. An equivalent effect is achieved when enriching the product with an additional source of whey proteins, which can be used as whey processing products. It is substantiated that whey processing products are full-fledged components in the formulations of other food products, improving their nutritional value. Scope of results. It is intended for dairy industry specialists, teachers, graduate students, and scientists. The research results also have practical application for the development of new types of products with increased nutritional value.

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Published

2025-12-22

How to Cite

Moiseieva, L., Bilukha, G., & Romanchuk, I. (2025). INFLUENCE OF WHEY PROTEINS ON THE AMINO ACID PROFILE OF ENRICHED DAIRY PRODUCTS. FOOD RESOURCES, 13(25), 123–130. https://doi.org/10.31073/foodresources2025-25-14

Issue

Vol. 13 No. 25 (2025): Food Resources

Section

Технічні науки

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