The effectiveness of the use of the most limiting amino acids (lysine, methionine and threonine) in the diets of pigs in order to provide their bodies with protein. Тhe results indicate a direct relationship between the level of these amino acids in the diet of pigs and the concentration of total protein and an inverse relationship with the content of free amino acids in blood plasma.
X-ray phase analysis and IR spectroscopy data have confirmed a gel-like nature of sodium dodecyl sulfate micellar phase induced by sodium chloride and salicylic acid additives. This phase essentially consists of water (ωH2O > 50 %), which is connected with main components of the micellar-extraction system through intermolecular hydrogen bonds. Capacity of such micellar phase to quantitatively extract of proteins (R > 94 %) with saving of their catalytic activities and dispersity was found.
The effect of ultrasonic cavitation on the vital activity of microorganisms in lactowhey has been investigated. The influence of different gases on the process proceeding and oxygen role in the oxidation of whey organic components under the influence of ultrasound has been determined. The destruction of protein macromolecules takes place in whey chemical structure after ultrasonic treatment. The destruction has been investigated and branched amino and carboxyl groups in whey peptides have been observed.