STUDYING THE PROCESSES OF CRYOGENIC MECHANICAL CHEMISTRY OF HIGH- AND LOW-MOLECULAR NANOCOMPLEXES IN CHAMPIGNONS DURING THEIR CRYO PROCESSING WITH THE USE OF LIQUID NITROGEN
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 1, Issue
Abstract
Nanotechnology of fine-dispersed additives based on champignons with unique characteristics with the use of mechanical destruction and mechanical activation processes is scientifically substantiated and elaborated. Comprehensive researches show that the received frozen fine-dispersed puree possesses substantially new properties. It is found that destruction of protein-chitin-mineral complexes and mechanical destruction (mechanolysis) of proteins take place during the fine-dispersed low-temperature grinding of champignons. It is revealed that the use of mechanical activation during cryogenic mechanical grinding of mushrooms into a fine-dispersed puree leads to cryogenic destruction and mechanolysis of champignon’s proteins to its monomers – free amino acids on 70...75%. It means that protein is transformed (modified) into nanostructured form, 2/3 of which are free amino acids and much more soluble and absorbed by the human body
Authors and Affiliations
Раїса Павлюк, Вікторія Погарська, Тетяна Маціпура, Валерія Кись
Keywords
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