The Effect of Mechanolysis on Activation  of Hardly Soluble Nanocomplexes of Hetero-Polysacchаrides During the Development  of Nanotechnologies of Herbal Additives

Pavlyuk, Raisa; Pogarskaya, Viktoriya; Балабай, Катерина Сергіївна; Pogarskiy, O.; Stukonozhenko, Tetyana; Kakadiy, J.

doi:10.24263/2225-2924-2017-23-5-2-21

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“…Paper [8] describes the results of a study showing the effect of mechanolysis on the activation of sparingly soluble nanocomplexes of heteropolysaccharides in the development of nanotechnologies of plant additives. The authors showed the effect of the comprehensive action of cryogenic freezing or steam thermal processing and non-enzymatic catalysis, mechanolysis involving fine grinding, on the activation of inactive latent forms of sparingly soluble nanocomplexes of heteropolysaccharides with biopolymers.…”

Section: Literature Analysis and Problem Statementmentioning

confidence: 99%

Development of technology for preparing the thermostable milk-containing filling and study of infrared spectra of its components

Pertsevoy¹,

Koshel²,

Sabadash³

et al. 2020

EEJET

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Solving the problem of detecting counterfeiting in confectionery requires appropriate identification methods and is of paramount importance in the list of measures aimed at achieving food safety and quality. The following infrared spectra of the samples were studied in this work:-a model system containing xanthan gum and tare gum;-a model system containing xanthan gum, tare gum, and sugar;-a model system containing xanthan gum, tare gum, skimmed milk powder;-a model system containing xanthan gum, tare gum, maltodextrin. Absorption is characteristic of certain groups of atoms, its intensity is directly proportional to their concentration. Thus, the measurement of the absorption intensity makes it possible to calculate the amount of a given component in the sample. A detailed technological scheme for the production of heat-resistant fillings using gelatin has been developed, which allows obtaining a product with new organoleptic and physical and chemical properties. The novelty of the technological scheme is the use of thermostable fillings of gelatin and the enzyme transglutaminase, and a mixture of gums, in the technology. A special feature in the production of these fillings is the operation of structuring at a temperature of 55±5 °C, which distinguishes it from existing technologies. This paper reports the results of the infrared spectroscopic analysis of fillings, which made it possible to argue about the positive effect of gelatin usage in the technology of confectionery. The developed heat-resistant milk-containing filling has a high biological and nutritional value in comparison with the existing technologies of fillings for confectionery. It has been analyzed that polysaccharides, gelatin, skimmed milk powder, and powdered sugar are rich, first of all, in reactive groups. Therefore, the physical and chemical properties of the fillings will be enhanced (adhesion, moisture-binding forms, etc.

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Section: Literature Analysis and Problem Statementmentioning

confidence: 99%