Carbonyl derivatives of milk proteins and dairy products

In the study on spontaneous oxidative degradation of ryazhenka and varenets proteins the increase in content of carbonyl derivatives of ryazhenka proteins in comparison with milk is revealed at the wavelengths of 356 nm, 370 nm, 430 nm, 530 nm in 1.51; 1,64; 1,43; 1.95 times, respectively. The maximum value of products with spontaneous oxidative modification of ryazhenka proteins is at a wavelength of 530 nm, the minimum is at 430 nm. The increase of carbonyl derivatives of varenets proteins in comparison with indicators of milk is found at a wavelength of 356 nm in 1.60 times, at a wavelength of 370 nm in 1.78 times, at a wavelength of 430 nm in 1.52 times, at a wavelength of 530 nm in 1.69 times. The maximum value of the spontaneous oxidative modification of varenets proteins is at a wavelength of 370 nm, the minimum is similar to the ryazhenka, i.e. 430 nm. In the study of metal-catalyzed oxidative destruction an increase in protein carbonyl derivatives of this product is revealed at a wavelengths of 356 nm, 370 nm, 430 nm, 530 nm in 2.11; 2,08; 1,86; 1.73 times compared with parameters of milk, respectively. The similar increase is found while examining metal-catalyzed oxidative degradation of varenets proteins at all wavelengths: in 2.01 times at a wavelength of 356 nm, in 2.24 times at a wavelength of 370 nm, in 2.01 times at a wavelength of 430 nm, and in 1.42 times at a wavelength of 530 nm in comparison with milk parameters. The maximum value of metal-catalyzed oxidative modification of ryazhenka proteins is established at a wavelength of 356 nm and the minimum at a wavelength of 530 nm. In case of varenets the maximum value of metal-catalyzed oxidative modification of proteins is at a wavelength of 370 nm, the minimum is at a wavelength of 530 nm. The indicators of carbonyl derivatives of proteins, as the findings of chemiluminescence analysis on dairy products indicate the most intensive processes of free radical oxidation in ryazhenka and varenets compared to milk.