[Analysis of amino acid composition of skim milk and buttermilk for the production of dairy drink when introducing whey protein hydrolysate].

The imbalance of macronutrient composition of people's diets determines the relevance of the functional foods development - sources of protein and essential amino acids. The aim of the work was to analyze the amino acid composition and determine the functional significance of the product based on skim milk and buttermilk byadding whey protein hydrolysate. Material and methods. The control options were samples of skimmed milk, buttermilk and their mixtures in a 1:1 ratio. From 1 to 3% of the whey protein hydrolysate with a degree of hydrolysis of about 60% of peptide bonds were added to the same milk base samplesin the experimental options. The amino acid composition was analyzed by high performance liquid chromatography using a cation exchange analyzer and subsequent post-column derivatization with ninhydrin. Results and discussion. The content of essential amino acids per 100 g of whey protein hydrolysate (WPH) is 50.6-168.0% from the adequate level of their daily intake, while there are only 3.0-22.3 and 2.6-19.9% in skimmed milk and buttermilk, respectively. Despite the practically equal protein content in skimmed milk and buttermilk 3.36±0.02 and 3.09±0.01%, respectively, the absolute content of all essential amino acids in buttermilk is lower than in skimmed milk. This can be explained by differences in the qualitative composition of proteins in these types of dairy raw materials. Conclusion. The amino acid composition of the milk base, consisting of buttermilk and skimmed milk mixture in a 1:1 ratio, can be presented as «functional¼ product in relation to Val, Ile, Leu, Lis, Trp and Tyr, due to the addition of 3% WPH, because the product portion of 200 g provides 15% of adequate daily intake of these essential amino acids. There is the reason to include additional information: low-fat, low-calorie, contains only natural sugars and a source of protein for people whose protein requirement does not exceed 99 grams per day in the labeling of the developed product, in addition to its nutritional and energy value.

[Recipe and application of new oxygen cocktail with high protein content in nutrition of cardiological patients].

The aims of this study was to develop recipe composition and to evaluate the use of new oxygen cocktail with high protein content in the dietary therapy of cardiological patients. Objects of the study were: the control sample - an oxygen-containing product prepared using dairy whey, fruit and berry juice, highly esterified pectin; experimental samples - oxygen-containing products, which differed from the control sample by additional introduction of whey protein hydrolysate. Experimental samples have been modified by adding to them whey protein hydrolysate in the amount of 1-3% from the total weight of composition. Technological scheme to produce protein-carbohydrate basis with high content of protein 3% has been developed, parameters of the production process were worked out. Analysis of product chemical composition has shown that 100 g contained 3.4-3.6 g of protein, 0.2-0.3 g of fat, 6.0-8.0 g of carbohydrates. Food value of the product made up 34-46 kcal (162-196 kJ). Assessment of effectiveness of new oxygen-containing product in the diet in conditions of cardiological hospital was carried out. 30 patients aged 60-75 years were included in local open prospective study, meeting the following criteria: patients with chronic heart failure I-IIА stage I-II functional classes, were hospitalized in the cardiology department, not having contraindications to enteral oxygen therapy and signed an informed consent form. In combination with standard therapy patients received new oxygenated product with high content of protein in the dose 250 ml (from 100 g of the basis) daily for 10 days during the second breakfast. By the end of the observation period, according to results of the survey, the psycho-emotional state of patients improved. It has been found that the developed oxygen-containing product with high protein content in combination with a standard diet and drug therapy of the disease was well tolerated by patients.