Investigation of amino acid structure of proteins of freshwater bivalve mussels from the genus anodonta of the northern Ukraine

Authors

  • Микола Павлович Головко Kharkov State University of Food Technology and Trade 333 Klochkovskaya str., Kharkiv, Ukraine, 61002, Ukraine
  • Тетяна Миколаївна Головко Kharkov State University of Food Technology and Trade 333 Klochkovskaya str., Kharkiv, Ukraine, 61002, Ukraine
  • Анна Олександрівна Геліх Kharkov State University of Food Technology and Trade 333 Klochkovskaya str., Kharkiv, Ukraine, 61002, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2015.51072

Keywords:

freshwater mussels, complete protein, amino acid score, biological value

Abstract

Mussels of the genus Anodonta of the northern Ukraine are one of poorly caught, but promising objects of river fishery in food and technology terms. The reason of poor catch of freshwater mussels is the lack of industrial technologies for use in food processing. The main objective of the research of freshwater bivalve mussels of the genus Anodonta of the northern Ukraine is to make sure that they contain complete protein, all essential amino acids, and their balanced content. The data obtained were compared with the mussels of the genus Mytilus species Mytilus galloprovincialis and the ideal protein on the scale of FAO/WHO. For the first time, the physicochemical composition of freshwater bivalve mussels of the genus Anodonta of the northern Ukraine was defined. For proteins of two types of the samples, the amino acid structure of soft flesh was determined and the amino acid score of each essential amino acid, followed by their comparison was calculated. To reduce the error of the research, the methods of mathematical modeling and analysis of the results were used. The utility coefficient, potential biological value for mussels of the genus Anodonta and mussels of the genus Mytilus were determined. It was proved that the soft flesh of freshwater mussels of the genus Anodonta has a high nutritional and biological value by the content of protein and essential amino acids.

Research of the total content of the flesh after completion of growing period that is 10 months in mussels of the genus Anodonta and Mytilus showed that freshwater mussels prevail over the marine analog by 3.2 times, due to the greater growing capacity and the presence of the foot in mussels of the genus Anodonta. Therefore, they are the best raw material for cultivation and use in food technology, and further researches are highly promising.

Author Biographies

Микола Павлович Головко, Kharkov State University of Food Technology and Trade 333 Klochkovskaya str., Kharkiv, Ukraine, 61002

Professor, Doctor of Technical Sciences

Department of commodity research in customs business

Тетяна Миколаївна Головко, Kharkov State University of Food Technology and Trade 333 Klochkovskaya str., Kharkiv, Ukraine, 61002

Associate professor, PhD

Department of commodity research in customs business

Анна Олександрівна Геліх, Kharkov State University of Food Technology and Trade 333 Klochkovskaya str., Kharkiv, Ukraine, 61002

Postgraduate student

Department of commodity research in customs business

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Published

2015-10-15

How to Cite

Головко, М. П., Головко, Т. М., & Геліх, А. О. (2015). Investigation of amino acid structure of proteins of freshwater bivalve mussels from the genus anodonta of the northern Ukraine. Eastern-European Journal of Enterprise Technologies, 5(11(77), 10–16. https://doi.org/10.15587/1729-4061.2015.51072

Issue

Vol. 5 No. 11(77) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2015 Микола Павлович Головко, Анна Олександрівна Геліх

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