AMINO ACID COMPOSITION OF VELVET ANTLER EXTRACTS USING SECONDARY DAIRY PRODUCTS

The studies were conducted in the laboratory for processing and certification of antler products of the department All-Russian Research Institute of Velvet Antler Deer Farming, FGBNU FANTsA (Altai Region, Barnaul) in 2023. The purpose of the studies was to determine the qualitative and quantitative composition of amino acids in samples extracted from secondary dairy products (buttermilk, cheese and curd whey). Extraction was carried out in an ultrasound field (37 kHz) at a raw material ratio of 1 : 10 with proteolytic enzymes. The qualitative and quantitative amino acid composition was determined on a Shimadzu LC-20 Prominence high-liquid chromatograph with diode matrix detection. Nineteen standard amino acid samples from Sigma (Germany) were used to construct the calibration characteristics. Analysis of the presented data on the qualitative amino acid composition in extracts from antlers and secondary dairy products (buttermilk, cheese whey and curd whey) showed the presence of 19 amino acids, in contrast to cheese whey, in which only 13 amino acids were identified. In curd whey, 16 amino acids were found, in buttermilk, 17 amino acids were detected, and all extracts from antlers and secondary dairy products were enriched with the amino acid hydroxyproline. In the obtained samples of extracts during ultrasonic extraction of antlers in combination with buttermilk, the total amount of amino acids was 6.11 g/100 g, of which 3.94 g/100 g were replaceable and 2.17 g/100 g were essential amino acids. The use of whey as extractants had a difference in the set of amino acids, but did not exceed the quantitative amino acid value of the sample from buttermilk and maral antlers.