Досліджено вплив технологій отримання сусла на кількісний вміст та якісний склад поверхнево-ак-тивних речовин у виноматеріалах із винограду сор-тів Сухолиманський білий і Піно Нуар. Розроблено регресійні моделі залежності хімічного складу поверхнево-активних речовин від схем відбору вино-градного сусла. Встановлено, що пінисті властиво-сті виноматеріалів визначаються компонентним складом біополімерних комплексів Ключові слова: технологія сусла, виноматеріа-ли для ігристих вин, поверхнево-активні речовини, пінисті властивості Исследовано влияние технологий получения сусла на количественное содержание и качественный состав поверхностно-активных веществ в винома-териалах из винограда сортов Сухолиманский белый и Пино Нуар. Разработаны регрессионные модели зависимости химического состава поверхностно-активных веществ от схем отбора виноградного сусла. Установлено, что пенистые свойства винома-териалов определяются компонентным составом биополимерных комплексов Ключевые слова: технология сусла, виномате-риалы для игристых вин, поверхностно-активные вещества, пенистые свойства UDC:663.225:661.185.014
Expertise of four samples of potato snacks with the flavours Barbecue, Ketchup, Cheese, Sour Cream and Onion has been carried out with the use of analytical physicochemical methods. It has been found that the mass fraction of moisture in the samples under study ranges 4.4 to 4.7%, and the mass fraction of chlorides does not exceed 2.5%. The mass fraction of starch, which was determined polarimetrically, varies from 66.1% (Sample 2) to 66.7% (Sample 3). The mass fraction of sugars in the potato snack samples does not exceed 1.9%. None of the samples contains foreign material and mineral impurities. The product’s physicochemical quality parameters established by the tests conform to the manufacturer’s indication that the product contains such ingredients as starch and potatoes (starch and proteins are part of potatoes), oil, maltodextrin, sugars, salt, proteins. Based on characteristic absorption bands in the composition of snacks, FTIR has allowed detecting the presence of the two main components: triglycerides of fatty acids (oils) and polysaccharides (the latter include starches and maltodextrins). Optical microscopy has revealed that the samples have a porous (cellular) structure, with pores distributed throughout the whole mass, which is typical of snacks. Heat treatment of the snacks in the course of extrusion and frying changes the structure of starch to the glassy state: only single whole starch grains are found in the samples. The dietary supplement monosodium glutamate E621 has been identified by thin-layer chromatography on chromatographic plates Sorbfil AF-A-UV. The mobile phases were mixtures of ethanol and distilled water in the ratio 7:3, and n- butanol, acetic acid, and water mixed in the ratio 3:1:1. It has been shown that the turmeric extract E100(i), a natural yellow food colourant, being adsorbed on potato snacks, can be identified in them by its own spectra of diffuse reflection and luminescence spectra, without destroying the samples.
Mannans are polysaccharides of natural origin. Their main chain consists of residues of D-mannose. They have an immunomodulatory effect, able to induce macrophage activation, inhibit tumor growth and virus development, normalize blood cholesterol, etc. Manooligosaccharides are effective prebiotics The main way to obtain mannan is to extract their alkaline solutions. This makes it impossible to use this polysaccharide in food technologe. This study proposes a biotechnological method of producing water-soluble mannan from coffee sludge. As a source of mannan used a by-product of obtaining instant coffee at the Odessa Combine Food Concentrates which is formed in the processing of coffee beans Arabica. The chemical composition of this coffee sludge was investigated. It is dominated by water-insoluble carbohydrates which are represented by hemicellulose polysaccharides and cellulose. Analysis of the monosaccharide composition of hemicelluloses showed that the hydrolyzate contains mannose, glucose and galactose residues in a ratio of 6: 0,5: 3., which may indicate the presence of galactomannan in their composition. The developed method involves the treatment of the coffee sludge with enzyme preparation with beta-mannanase activity. The process was carried out in aqueous medium at temperature 50 °C, varying the hydromodule in the range of 30… 50, the ratio of enzyme: substrate (1:25, 1:50 and 1:100) for 24…72 hours. This study presents the characteristics of the monomer composition and molecular weight distribution of polysaccharide samples obtained in this way. Only mannose was found in the hydrolyzate of water-soluble mannan. The rational conditions of enzymatic processing of raw materials are determined. The modified mannan is soluble in water. It contains the highest number of target fragments with a molecular weight of about 20 kDa which are considered to be the most physiologically active. Subsequently the modified mannan can be used in nanotechnology functional food ingredients and dietary supplements.
Bioactive peptides belong to a new generation of biologically active regulators with a wide range of important physiological effects. This determines the prospects for their use in functional foods as dietary supplements and medicine. The main source of such bioactive peptides is cow's milk. It contains proteins, which include 80% caseins. Like other bioactive compounds, they are exposed to unwanted changes in technological processes and during transit along the gastrointestinal tract. In order to improve their stability and increase bioavailability, conjugates obtained by the Maillard reaction have recently been used. Currently, it is positioned as a promising way to prevent the destructive impact of external factors. This article highlights the results of studies designed to determine the feasibility of casein fragmentation with papain to obtain bioactive peptides and the subsequent creation on their basis of a nanohybrid with a mannan component by the Maillard reaction. Enzymatic hydrolysis of sodium caseinate with papain was carried out with varying the duration of the hydrolysis process (30, 60, 120, 180, 240 min). The yield of protein proteolysis products depending on the duration of the process ranged from 77.8% to 83.9%.Enzymatic hydrolysis of sodium caseinate contributed to a significant increase in the products of its fragmentation mass fraction of amine Nitrogen – from 4561.4 to 5687.5 mg/100 g (4.6–5.7%), which is 3.5–4.4 times more than the content of free amino groups in the original sodium caseinate. Among them, almost 1/2 arebioactive peptidescontaining up to 20 amino acid residues.The mannan-peptide nanohybrid was incubated with biopeptides with modified coffee mannan, which had the ability to dissolve in water.The reaction mixture was exposed to 60 oC for 6 h. The yield of lyophilized product was 38.1%, the mass fraction of mannan reached 10.6-10.9%, and peptides, respectively, – 89.1–89.4%. The protective effect of the polysaccharide component against the peptide component was evaluated in vitro in a pepsin-trypsin system. It was found that the stability of peptides in the nanohybrid is much higher than in the original hydrolyzate. The use of the created nanohybrid is possible both to obtain protective shells of labile biologically active substances and to increase the bioavailability of peptides when they are included in dietary supplements and functional foods.
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