Study Of Calcium And Potassium Different Nature Strength Gel Kappa-Carrageenan

Authors

  • Петро Васильович Гурський Kharkiv State Technical University of Agriculture. P.Vasylenka, 44 Artema st., Kharkiv, 61002, Ukraine
  • Тетяна Іванівна Маренкова Food Technology Department, Sumy National Agrarian University 160 Kirova str., Sumy, Ukraine, 40021, Ukraine
  • Дмитро Олегович Бідюк Department of Technology and food processing industries Kharkiv State Technical University of Agriculture. P.Vasylenka, 44 Artema str., Kharkiv, Ukraine, 61002, Ukraine
  • Федір Всеволодович Перцевой Food Technology Department, Sumy National Agrarian University 160, Kirova str., Sumy, Ukraine, 40021, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2015.45839

Keywords:

kappa-carrageenan, gel strength, gelation, syneresis, electrostatic connection, calcium and potassium

Abstract

The influence of certain organic and mineral salts of potassium and calcium for strength gel kappa-carrageenan. The influence of the mass concentration of individual calcium for strength gels with different content kappa-carrageenan. Grounded mass concentration of some calcium salts for use in the composition of the jelly for sweet and savory dishes based on kappa-carrageenan

Author Biographies

Петро Васильович Гурський, Kharkiv State Technical University of Agriculture. P.Vasylenka, 44 Artema st., Kharkiv, 61002

PhD, Associate Professor

Department of engineering equipment and processing and food production

Тетяна Іванівна Маренкова, Food Technology Department, Sumy National Agrarian University 160 Kirova str., Sumy, Ukraine, 40021

Senior Lecturer, Researcher

Дмитро Олегович Бідюк, Department of Technology and food processing industries Kharkiv State Technical University of Agriculture. P.Vasylenka, 44 Artema str., Kharkiv, Ukraine, 61002

PhD, Senior Lecturer

Федір Всеволодович Перцевой, Food Technology Department, Sumy National Agrarian University 160, Kirova str., Sumy, Ukraine, 40021

Doctor of Technical Science, Professor 

References

Fillips, G. O., Vilyams, P. A.; Kochetkova, A. A., Sarafanova, L. A. (Eds.) (2006). Spravochnik po gidrokolloidam [Reference hydrocolloids]. St. Petersburg, Russia: GIORD, 536.

Sabadosh, G. O. (2010). Tehnologіya desertіv molochnih z vikoristannyam karagіnanіv [Tech dairy desserts using carrageenan]. Harkіv, 276.

Svetlakov, D. B. (2004). Razrabotka kompozitsiy na osnove kappa-karraginana dlya regulirovaniya reologicheskih svoystv emulgirovannyih myasoproduktov [Development of compositions based on kappa-carrageenan to regulate the rheological properties of the emulsified meat products]. Moscow, 117.

FMC Marine ColloidsTM Karraginan. Tehnologicheskaya informatsiya [Carrageenan. Technological information]. Available at: http://biokhim.com/data2/fmc/FMC%20biopolymer.pdf

Dorohovich, A. M., Solovyova, O. L., Bondaruk, Yu. K. (2010). Jelly marmalade. Patent of Ukraine for useful model. A23L 1/06. № u201003479; declared. 25.03.2010; published. 27.09.2010, № 18.

Bogomolova, V. V. (2010). Preparation of canned fish in jelly. Patent of Ukraine for useful model. A23L 1/325, A23B 4/00. № a 200900303; declared. 16.01.2009; published. 25.10.2010, (20).

Kuznetsova, L. S. (2006). Perspektivyi ispolzovaniya karraginanov v konditerskom proizvodstve (dlya proizvodstva zheleynyih konfet s funktsionalnyimi svoystvami) [Prospects for the use of carrageenan in the confectionery industry (for the production of jelly candies with functional properties]. Confectionery and Bakery, 6, 6–8.

Rees, D. A. (1981). Polysaccharide shapes and their interactions - some recent advances. Pure and Applied Chemistry, 53 (1), 1–14. doi: 10.1351/pac198153010001

Smidsrod, O., Andresen, I., Grasdalen, H., Larsen, B., Painter, T. (1980). Evidence for a salt-promoted “freeze-out” of linkage conformations in carrageenans as a prerequisite for gel-formation. Carbohydrate Research, 80 (1), C11–C16. doi: 10.1016/s0008-6215(00)85333-1

Nechaev, A. P., Kochetkova, A. A., Zaytsev, A. I. (2002). Pischevyie dobavki [Nutritional Supplements]. Moscow: Kolos, Kolos-Press, 256.

Vodorosli morskie, travyi morskie i produktyi ih pererabotki. Metodyi analiza: GOST 26185 [Seaweeds, sea grasses and products of their processing. Methods of analysis: GOST 26185] (2010). [Introduced 01.01.85]. Moscow: STANDARTINFORM, 36.

Zdobnov, A. I., Tsyiganenko, V. A. (2009). Sbornik retseptur blyud i kulinarnyih izdeliy: dlya predpriyatiy obschestvennogo pitaniya [Collection of recipes of food and culinary products: for catering]. Kiev, Ukraine: Publisher Arius, Moscow, Russia: Lada, 680.

Published

2015-07-26

Issue

Section

Technical Sciences