Аңдатпа
The global community, including Kazakhstan, works on achieving 17 Sustainable Development Goals by 2030.Among these directions, one of the 10 priority tasks of the country's President K. Tokayev, the task of supplying the domestic market with locally-produced foodstuff, is very relevant.Currently, industries based on traditional dairy farming are gradually starting to manufacture shubat and kymyz produced from noncattle milk.This article presents the results of determining the value of protein and amino acids in shubat and kymyz made by local farmers of Kazakhstan and evaluating these products' properties.The amount of protein was 2.8 g in shubat and 2.2 g in kymyz.Using the HPLC method, 17 different amino acids were determined in the composition of shubat and kymyz samples.Among them, the content of glutamic acid was the highest in the two samples (590 g/100 g and 401 g/100 g), tryptophan was the least in shubat (43 g/100 g), and methionine was the least in kymyz (27 g/100 g).In both samples, special types of amino acids were found in shubat: isoleucine 141 mg/100 g, threonine 140 mg/100 g, phenylalanine 118 mg/100 g, and methionine 52 mg/100 g; in kymyz: arginine 103 mg/100 g, Ala 98 mg/100 g, and Gly 45 mg/100 g.The ratio of replaceable and nonreplaceable amino acids in shubat was -40.5:59.5, and in kymyz, it was -36:64.It was observed that the biological value of nonreplaceable amino acids of this shubat and kymyz is high according to the requirements of FAO/WHO (36.0%).EAA/TAA, EAA/NEAA, and BCAA/TAA were 40.5%, 68%, and 20% in shubat and 35.9%, 56%, and 18% in kymyz, respectively.According to the ideal protein scale proposed by FAO/WHO (40%, 60%, 20%), it was found that shubat protein is valuable compared to kymyz.It was found that the content of sweet and tasty amino acids is high in kymyz compared with shubat.