MAHALIIY VINO MAHSULOTLARINING OQSIL MIQDORI VA AMINOKISLOTA TARKIBINI O‘RGANISH

Jamoliddin Shamshiyev

doi:10.56292/SJFSU/vol31_iss4/a127

Authors

Erkinovich

Farg‘ona davlat universiteti

https://orcid.org/0009-0003-1139-1625

DOI:

https://doi.org/10.56292/SJFSU/vol31_iss4/a127

Keywords:

oq vino, qizil vino, oqsil, aminokislota, YuSSX, sistein, serin, treonin.

Abstract

Mahalliy sharoitda yetishtirilgan uzum navlaridan tacyyorlangan “Bayan shirey” oq va “Hingdohni” qizil vinolarida oqsil va aminokislotalar miqdori aniqlanib, ularning sifat va miqdoriy tarkibi solishtirildi. Natijalarga ko‘ra, qizil vino oqsil miqdori bo‘yicha oq vinodan yuqori bo‘lib, “Hingdohni”da o‘rtacha 6,95%, “Bayan shirey”da esa 5,05% aniqlandi. Shu bilan birga, oq vino umumiy aminokislotalar miqdori bo‘yicha (83,63 mg/g) qizil vinodan (56,42 mg/g) sezilarli ustunlik ko‘rsatdi. Har ikkala vinoda jami 19 ta aminokislota aniqlanib, eng ko‘p sistein, eng kam esa lizin qayd etildi. Bundan tashqari, oq vinoda treonin, gistidin, serin va glutamin kislotasi yuqori bo‘lsa, qizil vinoda prolin va leytsin ko‘proq bo‘ldi. Oq vino tarkibidagi barcha almashinmaydigan aminokislotalar qizil vinoga nisbatan 1,73 marta ko‘p ekanligi aniqlanib, ularning biologik ahamiyati alohida ta’kidlandi.

Author Biography

Erkinovich, Farg‘ona davlat universiteti

Farg‘ona davlat universiteti, doktorant

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