Технологія дієтичних добавок із печериці двоспорової (Agaricus bisporus)

Abstract

Розроблено технологічну схему переробки печериці двоспорової з отриманням низки продуктів. Вони являють собою спирторозчинні й водорозчинні речовини, а також нерозчинні біополімерні комплекси різного напряму дії. Надано характеристику їхнього хімічного складу і функціональнофізіологічних властивостей. Обґрунтовано напрями використання отриманих продуктів.

The aim of the existing technological schemes of mushrooms processing is getting only one specific component. They do not allow using the potential of other valuable physiologically active substances of raw materials. From the viewpoint of resource management, this approach is impractical. It is necessary to develop the technology of regional mushroom processing for producing a number of products with different chemical composition and action. The proposed technology involves obtaining specific complexes of biologically active components from the cultivated Agaricus bisporus. The scheme consists of the extraction of alcohol-, water-, acid- and alkali-soluble substances. The product No. 1 – alcohol-soluble substances – contains mannitol, low molecular weight carbohydrates, protein and phenolic substances. It is shown that this product can be used as a dietary supplement with antioxidant and prebiotic properties. Therefore, food supplements intensify the process of dairy products manufacture. No. 2 product – water-soluble substances – includes protein, carbohydrates and phenolic substances. It is determined that this product can be used as a food supplement with high foaming properties in the biscuit production. By varying the alkali treatment conditions, such products as insoluble biopolymer complexes with different chemical composition and physiological properties can be obtained. The components of these complexes are chitin, glucan, protein and melanin. No. 3 product (dietary supplement with adaptogenic activity) shows high levels of antioxidant and prebiotic properties. It showed its adaptogenic activity in vivo test. The possibility to add this supplement to the waffles without the finished product quality disruption is determined. The reasonability of adding it to the chopped meat half-finished goods is shown. No. 4 product is a dietary supplement possessing high sorption and immune-modulating properties. It is determined in vivo test that it helps to stabilize the activity of liver enzymes and the amount of immune response mediators when laboratory animals are exposed to the xenobiotic.