The influence of mechanolysis on the activaton of nanocomplexes of heteropolysaccharides and proteins of plant biosystems in developing of nanotechnologies

Authors

  • Raisa Pavlyuk Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-3440-0451
  • Viktoriya Pogarska Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-8031-5210
  • Тatyana Kotuyk Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Aleksey Pogarskiy Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Svitlana Loseva Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2016.70996

Keywords:

nanotechnologies, finely dispersed grinding, mechanolysis, nanocomplexes, biopolymers, heteropolysaccharides

Abstract

A nanotechnology of protein plant supplements in the form of puree of peas was developed that is based on the processes of deep processing of raw materials.  Finely dispersed grinding and steam and thermal processing were used in this work as the innovation. When using traditional methods of raw materials processing, biological potential is not used in full.

It was found that during deep processing of plant raw materials (dried peas), which is based on comprehensive effect of steam and thermal processing and finely dispersed grinding on the raw material in obtaining  nanostructured puree, the processes of mechanical destruction and mechanical chemistry occur. These processes are accompanied by non–ezymatic biocatalysis – mechanolysis (destruction) of hard soluble biopolymers and nanocomplexes of biopolymers (proteins, heteropolysaccharides, namely, pectins, cellulose, starch) with their transformation to monomers (35...55 %) into soluble easily absorbed form (almost 2 times higher compared to the original raw material in a hidden form). The mechanism of protein mechanical destruction and its nanocomplexes, which is associated with the mechanical cracking, was discovered. It was found that the steam and thermal  processing and finely dispersed grinding of peas, while obtaining finely dispersed puree, leads to the destruction of polysaccharides by the non–enzymatic catalysis, namely cellulose and starch (30...35 %), protopectin (50 %), to separate monomers. It is shown that in parallel there is an increase of glucose in nanopuree of peas (1.0 g. …10.0 g/100 g, i. e. by10 times).

Integrated application of these processes is accompanied by mechanical destruction, mechanical activation and mechanolysis of biopolymers of nanocomplexes (protein, heteropolysaccharides, etc.) to α–amino acids, glucose, etc. (48…55 %).

Author Biographies

Raisa Pavlyuk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of technical sciences, professor

State Prize laureate of Ukraine

Honored figure of Science and Technology in Ukraine

Department of Technology processing of fruits, vegetables and milk

 

Viktoriya Pogarska, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of technical sciences, professor

State Prize laureate of Ukraine

Department of Technology processing of fruits, vegetables and milk

Тatyana Kotuyk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Postgraduate student

Department of Technology processing of fruits, vegetables and milk

Aleksey Pogarskiy, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Postgraduate student

Department of Technology processing of fruits, vegetables and milk

Svitlana Loseva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Associate professor

Department of Technology processing of fruits, vegetables and milk

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Published

2016-06-16

How to Cite

Pavlyuk, R., Pogarska, V., Kotuyk Т., Pogarskiy, A., & Loseva, S. (2016). The influence of mechanolysis on the activaton of nanocomplexes of heteropolysaccharides and proteins of plant biosystems in developing of nanotechnologies. Eastern-European Journal of Enterprise Technologies, 3(11(81), 33–40. https://doi.org/10.15587/1729-4061.2016.70996

Issue

Vol. 3 No. 11(81) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Raisa Pavlyuk, Viktoriya Pogarska, Тatyana Kotuyk, Aleksey Pogarskiy, Svitlana Loseva

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