Identification of equilibrium state of hydroxyl protons in vodkas by 1H NMR spectroscopy

Kuzmin, Oleg; Suikov, S. Yu.; Koretska, Iryna; Matiyashchuk, Olena; Poliovyk, Volodymyr

doi:10.24263/2304-974x-2017-6-2-12

Cited by 8 publications

(15 citation statements)

References 6 publications

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“…The results of the study are given in Table 3. It is known (Kuzmin et al, 2017) [42] that during the storage of minced meat its structural and mechanical properties change significantly, accompanied by compaction of the structure due to the appearance of chemical bonds between proteins. At the same time minced meat presses moisture (Kuzmin et al, 2017) [42].…”

Section: Description Of Research Proceduresmentioning

confidence: 99%

“…It is known (Kuzmin et al, 2017) [42] that during the storage of minced meat its structural and mechanical properties change significantly, accompanied by compaction of the structure due to the appearance of chemical bonds between proteins. At the same time minced meat presses moisture (Kuzmin et al, 2017) [42]. Reducing of meat stuffing and moisture loss is possible by reducing the concentration of solids (Kuzmin et al, 2017) [42].…”

Section: Description Of Research Proceduresmentioning

confidence: 99%

“…At the same time minced meat presses moisture (Kuzmin et al, 2017) [42]. Reducing of meat stuffing and moisture loss is possible by reducing the concentration of solids (Kuzmin et al, 2017) [42].…”

Section: Description Of Research Proceduresmentioning

confidence: 99%

“…The above study relates to the food (Kuzmin et al, 2017) [1] and restaurant industry (Kuzmin et al, 2017) [2], namely, to the fish processing industry (Santeramo et al, 2018;Augustin et al, 2016;Pihlajamäki et al, 2018) [3][4][5]. An important place in human nutrition is taken by the consumption of fish ( [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

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Determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products

Nykyforov¹,

Korenets²,

Frolova³

et al. 2019

Ukr. food j.

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Introduction. The purpose of this publication is to investigate the mechanism of the restructuring of fishery products using calcium chloride and sodium alginate.Materials and methods. Minced fish fillet of carp (protein -16.5±0.2%; fats -1.2±0.03 %, minerals -1.3±0.03 %); structure-forming agents are sodium alginate, calcium chloride (CaCl2). The method of rotational viscometryrheological characteristics; the method of energy absorption in the mid-wavelength range of the infrared spectrumenergy substances; spectrophotometry method and X-ray fluorescence methodmineral composition; descriptive and profile methodorganoleptic indicators.Results and discussion. Adding to the minced meat to 1.0 % of sodium alginate leads to an increase in the effective viscosity of the system to 3.6·10 -3 Pa·s (shear rate ε=1.8 s -1 ). Increasing the concentration of sodium alginate from 2 to 3% leads to a similar increase in the effective viscosity from 6.9·10 -3 to 12.6·10 -3 Pa·s. At the same time, it was proved that the addition of sodium alginate with a concentration of 2.0 % ensures the complete formation of the structure of fishery products in the process of its formation.It has been established that the process of structuring fishery products is intensified due to the duration of holding the fish mince/alginate system in a 5 % solution of CaCl2 for (6-7)·60 s at the required level of effective viscosity. Increased structuring time (> 7·60 s) and subsequent formation lead to a further deterioration of organoleptic characteristicsthe appearance of bitter taste, in the presence of free calcium ions.On the basis of the study it is proved that in the concentration range of sodium alginate 1-3% there is an increase of water-holding capacity of fish products by 1.27-1.45 times. The maximum value of organoleptic indicators -5 points received fish products with a concentration of sodium alginate 2.0-2.5 %. Further increase in the concentration of sodium alginate from 2.5 to 3.0% leads to an increase in the effective viscosity and gel-forming ability of the system and characterizes the samples with reduced organoleptic characteristics, which are characterized by the rigidity of the structure.Conclusions. The obtained experimental data prove the influence of technological parameters and their rational values: the concentration of sodium alginate in the prescription mixture -2.0-2.5%; concentration of calcium chloride in solution -5.0%; the processing time of the formed samples in solutions of calcium chloride -(6-7)·60 s on the mechanism of restructuring of fishery products.

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Section: Description Of Research Proceduresmentioning

confidence: 99%

Section: Description Of Research Proceduresmentioning

confidence: 99%

Section: Description Of Research Proceduresmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products

Nykyforov¹,

Korenets²,

Frolova³

et al. 2019

Ukr. food j.

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“…Since the first 1 H NMR spectra of water and ethanol have been obtained more than 60 years, today there are many works (Batta et al, 1997;Albert, 2002;Meusinger, 2010;Rutledge, 1996;Holzgrabe et al, 2008) [7,12,21,26,29] in which the spectra of water and ethanol are given -which are understandble from the analytical point of view of the substance. But these relatively simple molecules have a large variety of details that occupy a deserved place both in works (Arnold, 2002;Becker et al, 2002;Oliveira et al, 2007;Ababneh, 2018;Richards, Hollerton, 2011;Xu et al, 2012;Mori et al, 2018) [3,4,19,22,27,30,31] and are of interest to our work [15,16].…”

Section: Introductionmentioning

confidence: 99%

Study of internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology

Kuzmin¹,

Zubkova²,

Shendrik³

et al. 2018

Ukr

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Introduction. The aim of the publication is to study the mechanism of the establishment of relaxation of water-alcohol mixtures (WAM) in the main stages of creating vodka in the application of electrochemical activation (ECA) at the stage of Na-cationization process water softening. Materials and methods. 1 H NMR analysis was performed using: FT-NMR Bruker Avance II spectrometer (400 MHz); special capillary with acEtOHe-d6; high accuracy ampoules № 507-HP; dispenser; ethyl alcohol rectified (EAR); water softened by Na-cationization; WAM from EAR and softened water. Results and discussion. In this work, the equilibrium state of vodkas in the creation of WAM in the process of ECA of softened water by Nacationization is investigated. It has been established that electrochemical reactions lead to a change in the system of intermolecular interactions. Charging states of molecules in anolyte and catholyte lead to differences in the electron distribution, which affects the chemical displacements of hydroxyl protons. In relation to the softened water (δH2O=4.65 ppm), the anolyte with δH2O=(4.23; 4.22) ppm has a displacement of the hydroxyl proton in the «strong field» at Δf=170 Hz. The catholyte with δН2О=(4.56; 4.54) ppm has a displacement in the «strong field» at Δf=40 Hz. It has been proved that the WAM on anolyte (pH=2.43) and EAR has an acidic medium (pH=3.10), WAM in a catholyte (pH=11.08), and EAR has a meadow medium (pH=11.75). These polar ratios of H3O + to OHfor anolyte and catholyte lead to a restructuring of the structure in the alcohol/water system. It can be assumed that the proton exchange is accelerated, while there is one general signal of mobile protons EtOH+H2O. On the basis of the study a fundamental difference between the behavior of the WAM and the vodka prepared on softened water and water after ECA treatment was established. Found systems (alcohol/water) with a stable equilibrium, which are characterized by a high degree of generalization of protons, as well as characteristic rates of exchange for it. Conclusions. The experimental data obtained prove the dependence of the speed and nature of the establishment of the thermodynamic equilibrium due to the relaxation of the WAM. It is shown that relaxation occurs at the simultaneous stabilization of the hydroxyl group of water and ethanol protons.

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Mechanism of transformation of protons in the process of creating aqueous-alcoholic mixtures

Кузьмин¹

2017

Ukr. food j.

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Introduction. The aim of the publication is to study the mechanisms of transformation of ethanol protons (ethyl rectified spirit-ERS) and water (drinking water) in the process of creating aqueous-alcoholic mixtures (AAM) by 1 H NMR spectroscopy. Materials and methods. 1 H NMR analysis was conducted with the usage of the following: FT-NMR Bruker Avance II spectrometer with operating frequency at 1 H-400 MHz; specially shaped capillary with acetone-d 6 (atomic fraction of deuterium-99,88 %; chemical shift of the residual proton 1 H-δ=2,75 ppm); high accuracy ampoules № 507-HP for high resolution NMR's spectroscopy (400 MHz); volumetric pipette; dispenser; ERS; drinking water; AAM from ERS and drinking water. Work methodology: 0,3 ml of a AAM prepared with a volumetric pipette with a predetermined strength (40,0 ± 0,2) % vol.; external standard separated from the testing substance which is required for LOCK's system operation (acetone-d 6) of NMR's deuterium stabilization spectrometer) is added in a special form of a capillary into an ampoule. The obvious advantage of using the external standard is the fact that standard substance's molecules and test's solution do not interact with each other; 1 H NMR spectra records and data processing were performed according to the instruction of FT-NMR Bruker Avance II spectrometer (400 MHz). Results and discussion. In this paper, we have established fundamentally new features in the process of creating AAM that are directly dependent on the time of contact with water and ERS. As a results we have evidence of a complex dynamic of achievement processes of solution equilibrium for AAM prepared in drinking water with pH=7,01 and ERS. At the same time pH of obtained AAM is pH=8,32. Hydroxyl proton of ethanol (EtOH) exchange rate is in intermediate area. It happens during the first 48 hours when the concentration of alcohol is constant (strength AAM-39,94 % vol.) and the system is thermostatic (t=23,5 ºC). Signals are separately located. Protons' exchange is accelerated due to the rearrangement of system's structure, during the interval of τ=48 h to 120 h. Since τ=120 h, there is only one common signal of mobile protons of asymmetrical shape. The size of chemical shift of the summed signal δ EtОН+Н2О =4,74 ppm (τ=120 h) is starting to grow and shifts to the «weak fields» with the value of δ EtОН+Н2О =4,81 ppm (τ=312 h). Conclusion. In this paper, we have established fundamentally new features in the process of creating AAM that are directly dependent on the time of contact with drinking water and ERS.

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Identification of equilibrium state of hydroxyl protons in vodkas by 1H NMR spectroscopy

Cited by 8 publications

References 6 publications

Determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products

Determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products

Study of internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology

Mechanism of transformation of protons in the process of creating aqueous-alcoholic mixtures

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