Substantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive «Magnetofооd»

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.140048

Keywords:

food additive, protein-carbohydrate complex of flour, lipo- and glucoproteids, mechanism, moisture-retaining ability

Abstract

The mechanism of interaction between nanoparticles (NP) from the polyfunctional food additive «Magnetofood» and functional groups of complex proteins of rye-wheat flour is established. NP of the food additive «Magnetofood» mostly interact with complex proteins at the expense of coordination bonds. Structural changes occur in the structure of complex proteins under the influence of NP from the food additive «Magnetofood»: there are formations of the «cluster» type and the electrostatic complexes of biopolymer with NP of «Magnetofood».

The mechanism of the influence of NP from the food additive «Magnetofood» on the binding of H2O by lipo- and glucoproteids of rye-wheat dough is established. Nanoparticles (NP) of «Magnetofood» modify lipo- and glucoproteids, change the spatial structure, promoting the strengthening of hydration and water retention processes. In particular, under the influence of NP from «Magnetofood», glucoproteids are structurally altered, activated, they acquire additional reactive centers, specifically hydrophilic. As a result, the activated protein fragments of rye-wheat flour, when swelling, wrap around the carbohydrate fragments and form stable glucoprotein complexes. In lipoproteids, due to the presence of the polarized NP of «Magnetofood» and «clusters», as well as the system of hydrogen bonds between dipoles of H2O, the accumulation of water is observed around NP of «Magnetofood» and in the «clusters» of the lipoproteid chain. That increases the moisture-retaining ability (MRA) of rye-wheat dough.

The mechanism of interaction between the «Magnetofood» nanoparticles and complex proteins and H2O molecules in the rye-wheat dough system is proposed. The accumulation of water around NP of «Magnetofood» and in the «clusters» of the lipo- and glucoproteids chains is observed as a result of:

‒ the presence of polarized NP of «Magnetofood»;

‒ the emergence of «clusters» in the matrices of biopolymers;

‒ the system of hydrogen bonds between the dipoles of H2O.

All this contributes to the improvement of MRA of rye-wheat dough.

It was experimentally established that the food additive «Magnetofood» has a comprehensive effect: water-retaining, fat-retaining, and stabilizing. That leads to the improvement of consumer characteristics of bakery products.

From this point of view, the results of research are of interest not only for Ukraine but also for the scientific community in other countries.

Author Biographies

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

PhD, Associate Professor, Head of Department

Department of food and chemical technologies

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

Doctor of Pedagogical Sciences, Professor

Department of Food and Chemical Technology

Oksana Bryzytska, National University of Pharmacy Puschkinska str., 53, Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of organic chemistry

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Published

2018-08-02

How to Cite

Tsykhanovska, I., Evlash, V., Alexandrov, A., Lazarieva, T., & Bryzytska, O. (2018). Substantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive «Magnetofооd». Eastern-European Journal of Enterprise Technologies, 4(11 (94), 61–68. https://doi.org/10.15587/1729-4061.2018.140048

Issue

Vol. 4 No. 11 (94) (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, Oksana Bryzytska

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