Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на этот ресурс: http://elib.hduht.edu.ua/jspui/handle/123456789/1687
Название: Elaboration of the new method of the melt cheese products manufacturing without salts-smelters using cryomechanolysis
Авторы: Pavlyuk, Raisa
Pogarska, Viktoriya
Yurieva, Olga
Skripka, Lidia
Abramova, Tatyana
Ключевые слова: non-fermented analysis
mechanolysis
mechanical destruction
low-temperature
fine-dispersed comminution
rennet cheese
melt cheese products
Дата публикации: 2016
Библиографическое описание: Elaboration of the new method of the melt cheese products manufacturing without salts-smelters using cryomechanolysis / R. Pavlyuk, V. Pogarska, O. Yurieva, L. Skripka, T. Abramova. – Eureka: Life Sciences.–2016.– № 5. – P. 49–56.- DOI: 10.21303/2504-5695.2016.00193.
Серия/номер: Eureka: Life Sciences;5
Краткий осмотр (реферат): The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and to transform them into soluble form. The principally new method of the deep processing of rennet cheeses for receiving the melt cheese products without salts-smelters was elaborated. It differs from the traditional ones by the complete exclusion of the salts-smelters. This method is based on the use of the influence of freezing and fine-dispersed comminution on the raw material. It allows open biological potential of the rennet cheeses more fully and to extract the hidden (bound) protein forms from nanocomplexes of lipids and mineral substances. It allows destruct the proteins of rennet cheeses to the separate polymers and dipeptides and tripeptides. The used technological methods gave a possibility to exclude the salts-smelters at the rennet cheeses manufacturing. They favor the transformation of lipid-proteins paracaseinate calcium phosphate complexes to the separate amino acids and peptides and allow receive homogenous plastic mass. It was established, that at the complex action of freezing and fine-dispersed comminution on the rennet cheese the destruction of hardly soluble lipid-protein nanocomplexes and release of protein from the bound state into free one – nanoform (by 33,5…35 % more) takes place. The mechanisms of this process, connected with cryomechanodestruction of connections between lipids and proteins and non-fermented catalysis of nanocomplexes were described. It was established, that cryomechanodestruction and non-fermented catalysis of protein to the separate monomers – α-amino acids (by 55…60 %) takes place at freezing and fine-dispersed comminution of rennet cheese before melting. The mechanism of freezing and non-fermented analysis, connected with cryomechanocracking of protein molecules at the expanse of peptide protein connections destruction to the separate α-amino acids and their transformation into the free form was described. It was also demonstrated, that the conformational changes of protein molecules take place synchronously. The offered and elaborated nanotechnology of melt cheese products on the base of rennet cheeses without salts-smelters includes complex action of freezing and fine-dispersed comminution. The mechanisms of processes, connected with cryomechan -odestruction of connections between lipids and protein to the separate α-amino acids are described.The cheese fillings for “Pancake” confectionary and cheese snacks – falafels were manufactured on the base of cheese mass, received using the new method and enriching vegetable nanoadditives. They exceed the well-known analogs by chemical composition and are remarkable for the storage life, increased in 2 times. At the same time the significant part of substances (BAS and biopolymers) in cheese filings is in nanodimensional form (55…60 % of protein), especially, free α-amino acids, easily assimilated by the human organism. The recipes and technologies of sauces-dressings, sauces-deeps, cheese snacks and so on are also elaborated on the base of cheese mass, received by the new method.
URI (Унифицированный идентификатор ресурса): http://elib.hduht.edu.ua/jspui/handle/123456789/1687
ISSN: 2504-5687
Располагается в коллекциях:Статті

Файлы этого ресурса:
Файл Описание РазмерФормат 
EurekaYurieva2016.pdf4,11 MBAdobe PDFПросмотреть/Открыть


Все ресурсы в архиве электронных ресурсов защищены авторским правом, все права сохранены.