THE STUDY OF MECHANOCHEMISTRY PROCESSES DURING THE DEVELOPMENT OF CRYOGENIC TECHNOLOGY OF NANOPOWDERS FROM TOPINAMBOUR WITH PREBIOTIC PROPERTIES

Abstract

The processes of mechanochemistry are studied during the development of cryogenic technology of obtaining additives in the form of Nano powders from topinambour with prebiotic properties. The cryogenic technology differs from traditional technologies by the absence of steam-treatment and is based on deep processing of herbal raw materials. The technology includes cryogenic "shock" freezing, cryomechanodestruction and sublimation drying. It is shown that the complex effect of these processes leads to the destruction of biopolymers to monomers (45...55%) and to a more complete extraction of biologically active substances (1,8–2,3 times) from raw materials. It is determined that Nano powders of topinambour exceed the world-known analogues by chemical composition, the record content of biologically active substances and dispersed sizes. In addition, a significant portion of the substances (biologically active substances and biopolymers) is in nanoscale form. It is shown that insoluble biopolymers of topinambour (proteins, inulin, cellulose, etc.) are transformed into the soluble form (45...55%) to the separated monomers (fructose, α-amino acids, glucose) in nanoscale form (molecules of α-amino acids, fructose and glucose with the dimensions of 0,8...1,0 nm). It is determined that the influence regularities and mechanisms of fine-dispersed grinding on transformation of the tied amino acids in protein to free soluble form due to mechanolysis of protein molecules (45...55% to the separated α-amino acids). It is discovered that mechanism of mechanodestruction of protein molecules and its Nano associates or Nano complexes with other biopolymers and biologically active substances is connected with mechanocracking.

Authors and Affiliations

Раїса Павлюк, Вікторія Погарська, Катерина Балабай, Вадим Павлюк

Keywords

Related Articles

THE EFFECT OF CHIA SEEDS ON QUALITATIVE CHARACTERISTICS AND CHEMICAL COMPOSITION OF CREAM-WHIPPED CANDIES

The diet of a modern human is sufficient to compensate for his energy consumption, but is not able to ensure the intake of essential nutrients that will be compliant with physiologically normal states. Despite this, one...

DEVELOPMENT OF ENERGY EFFICIENT EQUIPMENTFOR DRYING HYDROBINOTS(NON-FISH PRODUCTS OF THE SEA)

The article is devoted to the development of technical equipment for thedrying process of thermolabile hydrobionts (non-fish products of the sea). Modernmethods of drying hydrobionts with the use of warm air are describe...

INVESTIGATION OF MICROBIOLOGICAL PARAMETERS OF EMULSION TYPE SAUCE «SELENIUM»

Today the interaction character of enrichers and environment of enriching causes some interest. The main aspects of the use of dietary selenium-protein supplements in the technology of emulsion sauces are considered. For...

ІНТЕНСИВНІСТЬ КРІОГЕННОЇ ОБРОБКИ М’ЯСОПРОДУКТІВ

Подано дослідження з визначення інтенсивності процесів охолодження та заморожування м’ясних продуктів, що залежить від розмірів продукту, температури та швидкості повітря. У заморожених м’ясних продуктах швидкість перебі...

ПРОБЛЕМА ПОРИСТОСТІ І ЯКОСТІ ХАРЧОВИХ ПРОДУКТІВ

Розглянуто найбільш поширені серед харчових продуктів типи дисперсних структур: коагуляційні, конденсаційні та кристалізаційні. Представлено загальний вигляд диференціальної функції розподілу пор за радіусами харчових пр...

Download PDF file
  • EP ID EP176943
  • DOI -
  • Views 81
  • Downloads 0

How To Cite

Раїса Павлюк, Вікторія Погарська, Катерина Балабай, Вадим Павлюк (2016). THE STUDY OF MECHANOCHEMISTRY PROCESSES DURING THE DEVELOPMENT OF CRYOGENIC TECHNOLOGY OF NANOPOWDERS FROM TOPINAMBOUR WITH PREBIOTIC PROPERTIES. Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі, 2(), 74-90. https://europub.co.uk./articles/-A-176943