MECHANOCHEMICAL PROCESSES IN DEVELOPING NANOTECHNOLOGY OF PEA PROTEIN SUPPLEMENTS IN EASILY DIGESTIBLE FORM
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 2, Issue
Abstract
Nanotechnology of protein plant additives in the form of puree from peas is developed. It is based on the processes of raw materials’ deep processing. Finely dispersed grinding for thermally processed raw material followed by the processes of non-enzymatic biological catalysis-mechanolysis of hard-soluble nanocomplexes of biopolymers (heteropolysaccharides and proteins) is used in this work as the innovation. Mechanisms of the processes are revealed. Nanotechnology of obtaining additives from peas in nanoform with the extraordinary content of biologically active substances is elaborated. When using traditional methods of raw material processing, biological potential is not used in full. It was found that during deep processing of plant raw materials (dried peas), which is based on comprehensive effect of steam and thermal processing and finely dispersed grinding on the raw material in obtaining nanostructured puree, the processes of mechanical destruction and mechanical chemistry occur. These processes are accompanied by non-enzymatic biocatalysis – mechanolysis (destruction) of hard soluble biopolymers and nanocomplexes of biopolymers (proteins, heteropolysaccharides, namely, pectin, cellulose, starch) with their transformation to monomers (35...55%) into soluble easily absorbed form (almost 2 times higher compared to the original raw material in a hidden form). The mechanism of protein mechanical destruction and its nanocomplexes associated with mechanical cracking is the reason of mechanodestruction. It is found that steam and thermal processing, and finely dispersed grinding of peas, leads to the destruction of polysaccharides by non-enzymatic catalysis, namely cellulose and starch (30...35%), protopectin (50%), to separate monomers while obtaining finely dispersed puree. It is shown that in parallel an increase of glucose in nanopuree of peas occurs (1.0 g. …10.0 g/100 g, i.e. by10 times). The elaborated nanotechnology of finely dispersed additives in the pureed form and nanopowder from dried peas, which differs by the deep processing of raw materials, and grounds on the use of complex influence of steam and thermal processing of raw material and fine grinding. Puree and nanopowder are in found a nanoscale easily digestible form due to mechanodestruction of the cells, fibers and hard-soluble nanocomplexes of biopolymers and associates to certain monomers. Their quality exceeds Ukrainian and foreign analogues. The reason of the protein destruction (to certain monomers of α-amino acids) and hard-soluble biopolymers and their nanocomplexes is the result of non-enzymatic bio catalysis – mechanolysis occurring under the influence steam and thermal processing, and fine grinding.
Authors and Affiliations
Раїса Павлюк, Вікторія Погарська, Тетяна Котюк, Олексій Погарський
Keywords
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