Determining the effect of formulation components on the physical-chemical processes in a semi-finished flour whipped product under programmed changes in temperature
DOI:
https://doi.org/10.15587/1729-4061.2019.186557Keywords:
semi-finished whipped flour product, thermal analysis, dehydration, non-isothermal conditions, synergetic interactionAbstract
The method of a differential thermal analysis has been applied to investigate the physical-chemical and chemical processes that occur in a semi-finished whipped flour product under conditions of a programmed change in temperature. Qualitative assessment of the processes that take place in the examined samples during thermal transformations has been performed.
We have explored the influence of formulation components of a semi-finished whipped flour product on mass losses, the rate of transformations, and the dehydration processes occurring under non-isothermal conditions at a constant heating rate of 10±1 °C/min while heating up to a temperature of 300 °C.
Synergetic interaction between xanthan and gelatin has been confirmed. It was established that the introduction of a xanthan solution to a gelatin solution, the base of a semi-finished whipped flour product, improves structure and enhances its thermal stability during heating. It is likely that this occurs due to the redistribution of associated and non-associated hydroxyl groups, which contributes to forming a large number of inter-molecular hydrogen bonds.
We have proven the catalytic effect of the enzyme transglutaminase in the system gelatin-xanthan on the interaction between the amino groups of lysine and the γ-carboxyamide group of glutamine residues bound by a peptide bond. This effect ensured a higher level of crosslinking the macromolecules of a protein framework and substantially slows down the dehydration process in a semi-finished whipped flour product.
Our study has established minimum losses of the adsorption-bound moisture in semi-finished whipped flour product, which is likely due to an increase in the degree of binding the groups of -ОН and flour proteins, which predetermines the formation of intermolecular hydrogen bonds with the proteins of a gluten complex.
The influence of xanthan, sugar, transglutaminase enzyme, flour, on the ranges of dehydration has been investigated, which depend on different forms of moisture binding in a semi-finished whipped flour product. We have determined the temperature intervals of moisture loss at different shapes and binding energy in a semi-finished whipped flour product.
The results obtained have practical significance for establishing the rational temperature conditions for baking a semi-finished whipped flour product, namely 140±5 °CReferences
- Duan, R., Zhang, J., Liu, L., Cui, W., Regenstein, J. M. (2018). The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus). Food Chemistry, 239, 464–469. doi: https://doi.org/10.1016/j.foodchem.2017.06.145
- Benjakul, S., Kittiphattanabawon, P. (2019). Gelatin. Encyclopedia of Food Chemistry, 121–127. doi: https://doi.org/10.1016/b978-0-08-100596-5.21588-6
- Luo, Y., Liu, X., Pang, Z. (2019). Tribo-rheological properties of acid milk gels with different types of gelatin: Effect of concentration. Journal of Dairy Science, 102 (9), 7849–7862. doi: https://doi.org/10.3168/jds.2019-16305
- Kondrashina, L., Koshel, L., Bidyuk, D., Pertsevoy, F. (2018). Development of innovative strategy of the technology of the summer professional polyfabricate using gelatine. Pratsi Tavriyskoho derzhavnoho ahrotekhnolohichnoho universytetu. Tekhnichni nauky, 1 (18), 132–137.
- Wang, C.-S., Virgilio, N., Wood-Adams, P., Heuzey, M.-C. (2017). A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydrate Polymers, 175, 484–492. doi: https://doi.org/10.1016/j.carbpol.2017.08.015
- Altay, F., Gunasekaran, S. (2013). Gelling properties of gelatin–xanthan gum systems with high levels of co-solutes. Journal of Food Engineering, 118 (3), 289–295. doi: https://doi.org/10.1016/j.jfoodeng.2013.04.018
- Shaabani, S., Yarmand, M. S., Kiani, H., Emam-Djomeh, Z. (2018). The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour. LWT, 90, 362–372. doi: https://doi.org/10.1016/j.lwt.2017.12.023
- Liu, F., Majeed, H., Antoniou, J., Li, Y., Ma, Y., Yokoyama, W. et. al. (2016). Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature. Food Hydrocolloids, 58, 20–28. doi: https://doi.org/10.1016/j.foodhyd.2016.01.026
- Kapreliants, L. V., Shpyrko, T. V., Zynoviev, A. A., Shalyhin, O. V. (2010). Strukturoutvorennia u rozchynakh zhelatynu pid dieiu fermentu transhlutaminazy. Kharchova nauka i tekhnolohiya, 4, 29–31.
- Shanina, O. M., Lobachova, N. L., Zvieriev, V. O. (2014). Volohoutrymuvalna zdatnist boroshnianoho tista z dodavanniam fermentu transhliutaminaza. Naukovi pratsi [Odeskoi natsionalnoi akademiyi kharchovykh tekhnolohiy], 1 (46), 153–157.
- Ostrikov, A. N., Kuznetsov, I. V., Shevtsov, S. A. (2005). Issledovanie gribov metodom differentsial'no-termicheskogo analiza. Vestnik Orenburgskogo gosudarstvennogo universiteta, 5, 143–146.
- Hurskyi, P. V., Pertsevyi, F. V., Bidiuk, D. O. (2011). Doslidzhennia vplyvu aharu na protses dehidratatsiyi pasty zakusochnoi za dopomohoiu dyferentsialnoi termohravimetriyi. Suchasni napriamky tekhnolohiyi ta mekhanizatsiyi protsesiv pererobnykh i kharchovykh vyrobnytstv, 119, 179–186.
- Einhorn-Stoll, U., Kunzek, H., Dongowski, G. (2007). Thermal analysis of chemically and mechanically modified pectins. Food Hydrocolloids, 21 (7), 1101–1112. doi: https://doi.org/10.1016/j.foodhyd.2006.08.004
- Hurskyi, P. V., Krapyvnytska, I. O., Pertsevyi, F. V. (2015). Thermogravimetric analysis of pectin gels. ScienceRise, 7 (2 (12)), 23–28. doi: https://doi.org/10.15587/2313-8416.2015.45905
- Roozendaal, H., Abu-hardan Madian, Frazier, R. A. (2012). Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions. Journal of Food Engineering, 111 (4), 606–611. doi: https://doi.org/10.1016/j.jfoodeng.2012.03.009
- Ramachandran, V. S., Paroli, R. M., Beaudoin, J. J., Delgado, A. H. (2002). Thermoanalytical Techniques. Handbook of Thermal Analysis of Construction Materials, 1–34. doi: https://doi.org/10.1016/b978-081551487-9.50003-7
- Kumar, M., Sabbarwal, S., Mishra, P. K., Upadhyay, S. N. (2019). Thermal degradation kinetics of sugarcane leaves (Saccharum officinarum L) using thermo-gravimetric and differential scanning calorimetric studies. Bioresource Technology, 279, 262–270. doi: https://doi.org/10.1016/j.biortech.2019.01.137
- Shadangi, K. P., Mohanty, K. (2014). Kinetic study and thermal analysis of the pyrolysis of non-edible oilseed powders by thermogravimetric and differential scanning calorimetric analysis. Renewable Energy, 63, 337–344. doi: https://doi.org/10.1016/j.renene.2013.09.039
- Beck, M., Jekle, M., Selmair, P. L., Koehler, P., Becker, T. (2011). Rheological properties and baking performance of rye dough as affected by transglutaminase. Journal of Cereal Science, 54 (1), 29–36. doi: https://doi.org/10.1016/j.jcs.2011.01.012
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2019 Fedor Pertsevoy, Petro Gurskyi, Lidiia Kondrashyna, Lev Shilman, Oksana Melnyk, Natalia Fedak, Svetlana Omelchenko, Viktor Kis, Igor Lukjanov, Tetiana Mitiashkina
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.