Development of nanotechnology of fine frozen champignon puree (agaricus bisporus)

Authors

  • Раїса Юріївна Павлюк Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Вікторія Вадимівна Погарська Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-8031-5210
  • Тетяна Сергіївна Маціпура Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-2291-5717
  • Надія Пилипівна Максимова Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-7502-3926

DOI:

https://doi.org/10.15587/1729-4061.2015.56145

Keywords:

cryodestruction, nanostructured puree, freeze, biologically active substances, protein, low-temperature grinding

Abstract

The nanotechnology of fine-dispersed frozen champignon puree with unique characteristics using the mechanical destruction and mechanical activation processes was scientifically substantiated and developed. The new technology allows to extract the forms of BAS and biopolymers (proteins) hidden in vegetable raw materials and make fuller use of the biological potential of raw materials.

Quality comparison of frozen fine additives, obtained by the innovative technology in the form of nanostructured puree with the feedstock by the content of BAS was performed in the paper. It is shown that in the freezing and low-temperature grinding of raw materials, accompanied by cryodestruction and mechanical activation processes, there is a fuller extraction of BAS from the biopolymers-bound state into the free state. Depending on the type of BAS, the increase is from 1.5...2.5 times with respect to the fresh feedstock.

Comprehensive investigations have shown that the resulting fine frozen puree has fundamentally new properties. It was found that in the fine low-temperature grinding of champignons, there is a destruction of protein-chitin-mineral complexes, mechanical disruption (mechanolysis) of proteins. It was revealed that using mechanical activation in cryogenic mechanical grinding of champignons into fine puree leads to cryodestruction and mechanolysis of proteins of mushrooms to free amino acids by 70...75 %, that is, the protein is transformed (modified) into the nanostructured form, 2/3 of which consist of free amino acids and is much better dissolved and absorbed by a human body.

The end result of the work is the developed and approved regulatory documentation for the product, as well as conducted testing in the industrial environment at the enterprises of the city of Kharkiv.

Author Biographies

Раїса Юріївна Павлюк, Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Doctor of technical sciences, professor, laureate of the State Prize of Ukraine, Honored Worker of Science and Technology of Ukraine

Department of recycling technologies of fruits, vegetables and milk

Вікторія Вадимівна Погарська, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of technical sciences, professor, the State Prize laureate of Ukraine Department of Technology processing of fruits, vegetables and milk

Тетяна Сергіївна Маціпура, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051

Assistant

Department of Technology processing of fruits, vegetables and milk

Надія Пилипівна Максимова, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkov, Ukraine, 61051

Professor assistant

Department of Technology processing of fruits, vegetables and milk

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Published

2015-12-18

How to Cite

Павлюк, Р. Ю., Погарська, В. В., Маціпура, Т. С., & Максимова, Н. П. (2015). Development of nanotechnology of fine frozen champignon puree (agaricus bisporus). Eastern-European Journal of Enterprise Technologies, 6(10(78), 24–28. https://doi.org/10.15587/1729-4061.2015.56145

Issue

Vol. 6 No. 10(78) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Раїса Юріївна Павлюк, Вікторія Вадимівна Погарська, Тетяна Сергіївна Маціпура, Надія Пилипівна Максимова

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