Substantiation of the mechanism of interaction between biopolymers of rye­and­wheat flour and the nanoparticles of the magnetofооd food additive in order to improve moisture­retaining capacity of dough

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.126358

Keywords:

polyfunctional food additive, rye-and-wheat flour, interaction mechanism, "cluster-loop-chain" model

Abstract

The mechanism of influence of the Magnetofood additive on the moisture retaining in rye-and-wheat dough of various acidities was established. In a neutral medium, solvated Magnetofood nanoparticles are formed from polarized Magnetofood nanoparticles. Their surface acquires hydrophily and ability to interact with ionogenic groups of biopolymers and water dipoles. Interaction of solvated Magnetofood nanoparticles with water molecules results in solvate complexes. In an acidic medium, the protonated Magnetofood nanoparticles interacting with water form solvated Magnetofood nanoparticles. Interaction of the latter through hydrogen bonds with water dipoles results in formation of solvate complexes. In an alkaline medium, hydroxylated Magnetofood nanoparticles interact with dipoles of water by an ion-dipole mechanism forming solvated Magnetofood nanoparticles which interact with water dipoles through hydrogen bonds with formation of solvate complexes. In an alkaline medium, hydroxylated Magnetofood nanoparticles interact with dipoles of water by an ion-dipole mechanism forming solvated Magnetofood nanoparticles. Their interaction with water dipoles through hydrogen bonds leads to formation of solvate complexes.

The mechanism of interaction of the Magnetofood nanoparticles with ionogenic groups of biopolymers of dough systems was shown. The Magnetofood nanoparticles enter ionic, ion-dipole, dipole-dipole and coordination interactions. Solvated Magnetofood nanoparticles form hydrogen bonds with water dipoles and with molecules of biopolymers.

A "cluster-loop-chain" model of the moisture-retaining power of gluten and flour enriched with the Magnetofood additive was proposed. The Magnetofood nanoparticles contribute to the emergence of structural formations such as "clusters", "clathrates", "cavitates" and "loops" in which both intermicellar and intramicellar water is retained.

It has been experimentally established that the Magnetofood polyfunctional food additive has a beneficial effect on the body and has a complex sorption, complexing, moisture- and fat-retaining and bacteriostatic action. This results in yield increase, quality improvement, preservation of freshness and extension of shelf life of bakery products.

From this point of view, the study results are of interest not only for Ukraine but also for the international scientific community.

Author Biographies

Iryna Tsykhanovska, Ukrainian Engineering Pedagogics Academy Universytetska str., 16, Kharkiv, Ukraine, 61003

PhD, Associate Professor

Department of food and chemical technologies

 

Victoria Evlash, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Chemistry, Microbiology and Food Hygiene

Alexandr Alexandrov, Ukrainian Engineering Pedagogics Academy Universytetska str., 16, Kharkiv, Ukraine, 61003

PhD, Associate Professor, Head of Department

Department of food and chemical technologies

Tetiana Lazarieva, Ukrainian Engineering Pedagogics Academy Universytetska str., 16, Kharkiv, Ukraine, 61003

Doctor of Pedagogical Sciences, Professor

Department of Food and Chemical Technology

Karina Svidlo, Kharkiv institute of trade and economics of Kyiv National University of Trade and Economics O. Yarosha lane, 8, Kharkiv, Ukraine, 61045

Doctor of Technical Sciences, Professor

Department of Technology and Restaurant Business Organization

Tatуana Gontar, Ukrainian Engineering Pedagogics Academy Universytetska str., 16, Kharkiv, Ukraine, 61003

PhD, Senior Lecturer

Department of Food and Chemical Technology

Liubov Yurchenko, National University of Civil Protection of Ukraine Chernyshevska str., 94, Kharkiv, Ukraine, 61023

PhD, Professor

Department of Social and Humanitarian Disciplines

Larisa Pavlotska, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Chemistry, Microbiology and Food Hygiene

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Published

2018-03-19

How to Cite

Tsykhanovska, I., Evlash, V., Alexandrov, A., Lazarieva, T., Svidlo, K., Gontar, T., Yurchenko, L., & Pavlotska, L. (2018). Substantiation of the mechanism of interaction between biopolymers of rye­and­wheat flour and the nanoparticles of the magnetofооd food additive in order to improve moisture­retaining capacity of dough. Eastern-European Journal of Enterprise Technologies, 2(11 (92), 70–80. https://doi.org/10.15587/1729-4061.2018.126358

Issue

Vol. 2 No. 11 (92) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Iryna Tsykhanovska, Victoria Evlash, Alexandr Alexandrov, Tetiana Lazarieva, Karina Svidlo, Tatуana Gontar, Liubov Yurchenko, Larisa Pavlotska

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