The aim of the work is elaboration of the principally new cryogenic method of deep processing of inulin-containing vegetables (topinambour) using cryogenic “shock” freezing and fine-dispersed comminution and getting of it nanopowders (prebiotics).
There was elaborated principally new cryogenic method of deep processing of topinambour for getting nanopowders – prebiotics. This method differs from traditional ones by the full exclusion of thermal processing of the raw material. Method is based on the use of complex effect of cryogenic “shock” freezing on the raw material using liquid nitrogen, fine-dispersed comminution and sublimation drying. It allows not only preserve biological potential of vegetables but also reveal it more fully and extract the hidden (associated) forms of the low molecular biologically active substances and polymers and transform them into soluble, easily assimilated nanoform.
It was established, that cryogenic method allows more fully extract the low molecular biologically active substances from the state associated with biopolymers in nanocomplexes into free one (1,8…2,3 times more than in initial raw material). There was revealed mechanism of process, connected with cryomechanodestruction, non-enzymatic catalysis and mechanocrаcking.
It was revealed, that cryogenic methods allows more fully extract heteropulysaccharides – pectin substances, cellulose and proteins from the form associated in nanocomplexes with other biopolymers (1,3…3 times more).
It was established, that cryogenic method of topinambour processing allows partially (by 45…55 %) destruct the difficultly soluble biopolymers such as inulin, pectin substances, cellulose and proteins to their separate monomers in soluble nanoform. There were also revealed conformational changes of molecules of topinambour proteins. It was demonstrated, that form changes and the protein molecule, size of its kernel, coat and ratio of hydrophobic and hydrophilic amino acids remains decrease.
It was demonstrated, that topinambour nanopowders outgo the known analogues of traditional topinambour powders by chemical and disperse composition. It was established that their assimilability is 3 times higher than in traditional ones.
Відкриті приховані форми пектинових речовин та біологічно активних речовин (БАР) в нанокомплексах з біополімерами та мінералами в плодах та овочах. Показано, що в прихованій формі їх знаходиться в плодах і овочах в 2,5…5 разів більше, ніж визначається традиційними хімічними методами досліджень. В якості інновації використано комплексний вплив процесів паротермічної обробки, кріообробки та механолізу при дрібнодисперсному подрібненні на біополімери та БАР. Встановлено, що при дії указаних процесів відбувається більш повне вилучення із сировини пектинових речовин та БАР (в 4,5…7,3 раз) із прихованої форми, і трансформація у розчинну форму Ключові слова: приховані форми, неферментативний каталіз, механоліз, паротермічна обробка, кріообробка, нанокомплекси гетерополісахаридів, пектинові речовини
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