Kinetics of Free Amino Acid Profile in Various Levels of NACL Concentration of Cheese Protein Whey

Abstract

Introduction: The appearances of free amino acids (FAAs) in the proteins of cheese are essential for a wide range of important biological activities in the human body. occurrence in several lines of evidence suggests that the FAAs, in cheese proteins play a role in specific nutritional functions. The process of metabolizing and using amino acids acquired from nutrition, together with the existence of released amino acids in dietary constituents and the presence of NaCl may be having an impact on kinetics of the FAAs, in the proteins of cheese.

Objectives. to investigate the kinetics of free amino acid in cheese protein that is beginning to mature in salted whey with various levels of sodium chloride (0%, 5%, and 10%).in the cheese whey, and their affected on the FAA kinetics during 60 days, ripping time(RT) at 5±2°C.

Methods: The composition of amino acids in the samples was measured using the HPLC separation technology and detection, techniques were used to identify and quantify amino acids in protein samples utilizing an automated protein amino acid analysis, the mixture was applied to the amino acid analyser manufactured by Shimadzu in Japan.

Results: The result, was shown that the analytical variance of FAAs in cheese protein transformed significantly (P ≤ 0.05) at three different levels of whey NaCl concentration. The reference change values for Glu, Leu, Ala, and Lys in the FAA were 18.13, 12.78, 7.70, and 5.17 nmol /ml, respectively. A notable difference (P ≤ 0.05) was observed in the quantity of free amino acids when comparing 5% and 10% salted whey to 0% salted whey. The highest quantities of the FAAs, Glu (23.41 nmol/ml), Leu (15.39 nmol/ml), and Lys (8.88 nmol/ml) were remarked in protein samples, the FAA with the lowest concentrations, in contrast, were Met, Thr and Ileu, respectively. Significant quantities of the amino acids Glu, Lys, Leu, Ala, and phe, were identified in 5% salted whey respectively

Conclusions The study of the kinetics of free amino acids is very important scientific research, because it enhances our knowledge of complex biological processes, especially those involving enzymatic reactions. The amino acids Glu, Lys, Leu, Ala, and Phe were detected in significant amounts in 5% salted whey, respectively. It is a major source of essential amino acids needed for human health. To avoid degradation of amino acids in cheese protein, we recommend not aging it for a long period of maturation in high-salt whey. However,  the findings provide sufficient data to create a comprehensive amino acid database that can be used to support and enhance nutritional research.