Assessment of the Amino Acid Composition of Shubat from Western Kazakhstan

ارزیابی ترکیب اسیدهای آمینه شوبات از منطقه غربی قزاقستان
Nadtochii L. Orazov A. Ryskaliyeva B. Myktybayeva R.
2025 National Nutrition and Food Technology Research Institute

Applied Food Biotechnology
2025 #12 Issue 1 1 - 10 pp.

Background and Objective: Fermented foods of camel milk are important components of the diet for people living in arid lands. Shubat is a widely consumed fermented camel milk product in Kazakhstan. However, a comprehensive assessment of its protein quality, specifically amino acid composition, is lacking. This study aimed to assess biological value of the protein component of traditionally prepared shubat from Western Kazakhstan. Material and Methods: Totally, 12 shubat samples were collected from the regions of Atyrau, Aktobe, Mangystau and West Kazakhstan. All samples were set to the national standard ST RK 117–2015. Amino acid composition was assessed using high-performance liquid chromatography with pre-column derivatization. The biological value was assessed by calculating the essential amino acid content; then, amino acid score was compared to the Food and Agriculture Organization/World Health Organization (2011) reference score and the amino acid composition index (UA) based on Harrington’s desirability scale. Data were present as mean ± standard deviation (n = 3). Results and Conclusion: Significant regional variance was observed. Fat and protein contents varied from 5.47 to 6.69% and from 2.14 to 3.21%, respectively. The essential amino acid content constituted 43–46% of total amino acids. The presence of limiting amino acids was a key factor reducing the protein quality. The first limiting amino acid was histidine in samples from Atyrau and West Kazakhstan and leucine in samples from Aktobe and Mangystau. The identification of these region-specific limiting amino acids highlights potential nutritional considerations for populations relying on shubat as a primary protein source. The amino acid composition index (UA) was highest for the sample from Mangystau (0.66) rated as “good,” while samples from other regions were rated “satisfactory” (0.56–0.58).

Amino acid composition index (UA) , Amino acid score , Biological value (BV) , Camel milk , Chemical compositionm Essential amino acids (EAAs) , Fermented foods , Protein content , امتیاز اسید آمینه، ارزش بیولوژیکی (BV) , شاخص ترکیب اسید آمینه (UA) , شیر شتر، ترکیب شیمیایی، اسیدهای آمینه ضروری (EAAs) , غذاهای تخمیری، محتوای پروتئین

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Institute of Veterinary Science and Agricultural Technology, Zhangir khan West Kazakhstan Agrarian Technical University, Uralsk, Kazakhstan
Faculty of Ecotechnologies, Life Science School, ITMO University, Saint Petersburg, Russian Federation
Veterinary and Zoo engineering Faculty, Kazakh National Agrarian Research University, Almaty, Kazakhstan

Institute of Veterinary Science and Agricultural Technology
Faculty of Ecotechnologies
Veterinary and Zoo engineering Faculty

10 лет помогаем публиковать статьи Международный издатель

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