Study into collagen hydrolyzate applicability as a structure forming agent

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.110498

Keywords:

collagen hydrolyzate, glutin, foamed food systems, foam formation, food system stabilizers

Abstract

The study of foaming properties of collagen hydrolyzate has proved availability of its use as a structure forming agent in production of aerated drinks.

The foaming dynamics obtained in a wide range of pH values have shown that glutin forms a stable foam at pH values within 5.8...7 in a temperature range of 8‒10 °C. Microscopy of the obtained foamy structure has shown that it is characterized by the presence of dispersed particles with sizes of various orders and an average radius of a disperse particle equal to 1.53 mm.

The IR spectroscopy data have shown presence of free groups capable of hydration. The lowest degree of hydration was observed at pH=10.1 and the highest one at pH=7.0 after 3‒3.5 hours of incubation.

Optimum technological parameters of making aerated milk drinks with the use of glutin were obtained: pH=5.2, glutin concentration of 5 %, agar or apple pectin concentration of 1.5 %

Author Biographies

Nadya Dzyuba, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of restaurant and health food technology

Iryna Bilenka, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of restaurant and health food technology

Anna Palvashova, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of biotechnology, preserved food and beverages

Elena Zemlyakova, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Assistant

Department Technology of the restaurant and health food

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Published

2017-10-19

How to Cite

Dzyuba, N., Bilenka, I., Palvashova, A., & Zemlyakova, E. (2017). Study into collagen hydrolyzate applicability as a structure forming agent. Eastern-European Journal of Enterprise Technologies, 5(11 (89), 10–17. https://doi.org/10.15587/1729-4061.2017.110498

Issue

Vol. 5 No. 11 (89) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Nadya Dzyuba, Iryna Bilenka, Anna Palvashova, Elena Zemlyakova

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