THE INFLUENCE OF FREEZING AND NON-ENZYMATIC CATALYSIS ON DESTRUCTION OF HETEROPOLYSACCARIDE-PROTEIC NANOCOMPLEXES DURING THE PROCESSING OF TOPINAMBOUR
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 2, Issue
Abstract
The influence of freezing and non-enzymatic catalysis on destruction of hardly soluble heteropolysaccaride-proteic Nano complexes and their transformation into the soluble form during the deep processing of topinambour to the fine-dispersed additives is studied. It is determined that 45…55% of heteropolysaccaride-proteic Nano complexes are destructed to their separate monomers in Nano form in dimensional diapason from 0,5 to 1,5 nanometers. It is determined that the activation of inactive hardly soluble forms of pectin substances occurs while the complex effect of cryogenic "shock" freezing and fine-dispersed grinding on topinambour. There is also a more complete (3,0...3,4 times) extraction of these substances from Nano complexes with other biopolymers, including protopectin (2 times more than in raw material). It is controlled by conventional chemical methods. In addition, the production of soluble pectin increases 4,5 times. Generally, 70% of pectin in Nano powders and Nano puree are in a soluble form. The mechanism of this process is associated with non-enzymatic biocatalysis-cryomechanolysis. It is determined that the absorption of Nano additives (Nano puree and Nano powders) from topinambour is 2,7...3 times higher than in raw material. It is revealed with the use of bio test methods of infusorians (using generative activity of unicellular organisms) due to special characteristics of chemical composition, biologically active substances content and dispersed condition of additives. The significant part (60...70%) of substances is in Nano soluble form. Different kinds of health-improving products (dry instant fruit Nano drinks, dry juices (including ones for special contingent), pastries, new types of Nano ice-cream, Bio kefir and Bio yoghurt with prebiotic properties) are developed with the use of Nano additives.
Authors and Affiliations
Раїса Павлюк, Вікторія Погарська, Катерина Балабай, Вадим Павлюк
Keywords
Related Articles
- EP ID EP177121
- DOI -
- Views 93
- Downloads 0
РОЗРОБКА РЕЦЕПТУРИ САРДЕЛЬОК ІЗ М’ЯСА МУСКУСНОЇ КАЧКИ
У технології м’ясопродуктів перспективним напрямом дослідження є використання м’яса водоплавної птиці. Для розширення асортименту розроблено рецептури м’ясомістких сардельок із м’ясом мускусної качки та білковмісною сиро...
INFLUENCE OF DIRECTED FEEDING RATIONS ON REGULATION OF QUALITATIVE INDICES OF PORK
Pork is one of the first raw material for meat products production, which also include sausage, canned pork, smoked meat products, intermediate products. It is an important component in meat products, it provides their o...
DETERMINATION OF THE BALANCE OF AMINO ACID STRUCTURE OF COLLAGENIC PREPARATION
The aim of the paper is to develop comparative characteristics of amino acid composition of hydrolysates produced from secondary fish raw materials. To receive comparative characteristics of the amino acid composition of...
ORDER AND PECULIARITIES OF THE CUSTOMS CLEARANCE AND EXPERTISE OF FOREIGN-MADE GAS-POWERED STRIMMERS DURING THE DISPLACEMENT ACROSS THE CUSTOMS BORDER OF UKRAINE IN THE REGIME «IMPORT»
The order and peculiarities of customs control, customs clearance and expertise of gas-powered strimmers during the displacement across the State Border of Ukraine in the regime «import» were analyzed. Research publicati...
SCIENTIFIC SUBSTANTIATION OF ALIMENTARY PROVISION OF HOMEOSTASIS AND MINERAL METABOLISM OF THE HUMAN BODY
The authors analyzed the ways for alimentary provision of homeostasis and mineral metabolism in human body. Chemical elements are analyzed as the sources of homeostasis provision; the ways for essential micronutrients di...