Papers by Aichurok Mazhitova
MANAS journal of engineering, Jun 11, 2023
The sugar beet processing in the sugar production industry releases huge amounts of sugar beet pu... more The sugar beet processing in the sugar production industry releases huge amounts of sugar beet pulp, lime residue, and molasses, which can be considered a valuable by-product as a source of cellulose, hemicellulose, and pectin. Sugar beet pulp is often used as a high-energy, low-protein supplement for ruminants to promote optimal rumen health and increase milk production. However, it cannot be used in large quantities and is thrown away, causing environmental pollution. Valorizing sugar beet processing wastes via biotechnological approaches into valueadded products is cost-effective and eco-friendly. In this article, recent developments in the biotechnological valorization of sugar beet byproducts to produce biofuels, bioethanol, butanol, biomass and platform chemicals such as gluconic acid, lactic acid, rhamnolipid biosurfactant, and endo-polygalacturonase were reviewed, and the methods provide a way to save the environment. Several sugar beet processing plants in the Kyrgyz Republic can offer these methods as a roadmap for value-added production.
International Journal of Food Engineering
The suitability of mandarin (MP), orange (OP) and pomegranate peel powders (PP) for co-pigmentati... more The suitability of mandarin (MP), orange (OP) and pomegranate peel powders (PP) for co-pigmentation of dewberry, viburnum, red hawthorn, black hawthorn, and barberry anthocyanins was investigated. Spectrophotometric measurements indicated co-pigmentation causing both a hyperchromic effect (ΔABSmax = 5–13) and bathochromic shift (Δλ vis-max up to 13 nm). The degradation kinetics of anthocyanins were estimated at temperatures ranging from 70 to 90 °C. First-order reactions with rate constants of 0.45–2.93 min−1 and 0.30–2.00 min−1 were observed for the reference and PP co-pigmented samples, respectively. The t 1/2 values were 3.90–25.7 h for the reference and 5.8–38.5 h for the co-pigmented samples. The activation energy (E a) values were higher in co-pigmented samples (49.16–77.77 kJ/mol) than in reference samples (41.82–68.75 kJ/mol), except for black hawthorn, which had a lower E a value in the co-pigmented sample. The thermodynamic parameters (enthalpy, free energy, and entropy) e...
Procedia - Social and Behavioral Sciences, 2015
The high nutritional and health-promoting properties of kymyz, a traditional drink of nomads prod... more The high nutritional and health-promoting properties of kymyz, a traditional drink of nomads produced from mare's milk, are well-known and reported in literature. The composition of mare's milk is significantly different from that of cow and other ruminants. Fatty acid composition and amino acid profile of mare's milk produced at Suusamyr pastures of Kyrgyzstan were studied during four lactation months (May, June, July and August). The amino acid composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate (DEEMM) in high-performance liquid chromatography (HPLC) and 18 amino acids were determined in mare's milk. Most abundant amino acids were glutamic acid (16.8-21.2%), leucine (8.2-10.1%), lysine (8.9-10.1%) and ornithine (0.1-0.7%) was in a small amount. The percentages of essential AA in protein of mare milk were 46%, 46%, 51%, 48% for May, June, July and August months respectively, which demonstrate the high biological value of milk during all milking season. The fatty acid contents of the milk fat were determined in the form of fatty acid methyl esters by gas chromatograph after methylation with potassium hydroxide in methanol. The concentrations of capric (10:0), lauric (12:0) and myristic acid (14:0) were similar during four lactation months and the concentration of linoleic acid (18:2) was higher in July month. The results of the study have shown that the highest contents of the nutritive compounds were found in the mare's milk obtained in July.
Procedia - Social and Behavioral Sciences, Jul 1, 2015
Abstract The high nutritional and health-promoting properties of kymyz, a traditional drink of no... more Abstract The high nutritional and health-promoting properties of kymyz, a traditional drink of nomads produced from mare's milk, are well-known and reported in literature. The composition of mare's milk is significantly different from that of cow and other ruminants. Fatty acid composition and amino acid profile of mare's milk produced at Suusamyr pastures of Kyrgyzstan were studied during four lactation months (May, June, July and August). The amino acid composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate (DEEMM) in high-performance liquid chromatography (HPLC) and 18 amino acids were determined in mare's milk. Most abundant amino acids were glutamic acid (16.8-21.2%), leucine (8.2-10.1%), lysine (8.9-10.1%) and ornithine (0.1-0.7%) was in a small amount. The percentages of essential AA in protein of mare milk were 46%, 46%, 51%, 48% for May, June, July and August months respectively, which demonstrate the high biological value of milk during all milking season. The fatty acid contents of the milk fat were determined in the form of fatty acid methyl esters by gas chromatograph after methylation with potassium hydroxide in methanol. The concentrations of capric (10:0), lauric (12:0) and myristic acid (14:0) were similar during four lactation months and the concentration of linoleic acid (18:2) was higher in July month. The results of the study have shown that the highest contents of the nutritive compounds were found in the mare's milk obtained in July.
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Papers by Aichurok Mazhitova