Cryogenic technology of fine-dispersed powdered additives from topinambour

Abstract

Cryogenic technology of fine-dispersed powdered additives based on topinambour, which differs from traditional technologies with the use of cryogenic "shock" freezing, low-temperature mechanical grinding and sublimation drying is proposed and developed. It allows both to save all biologically active substances and liberate them from the bound with nanocomplexes condition into free, and destroy large part of polysaccharide inulin into its separate monomers – fructose. It differs from traditional technologies because it excludes heat treatment of product fully and it is based on the refrigerating treatment of raw materials during the preparation of topinambour, freezing and low-temperature fine-dispersed grinding with the following sublimation drying. New technology makes it possible to obtain additives from topinambour in the form of fine-dispersed powders with a particle size ten times smaller than during traditional grinding. Their quality by content of fructose in free condition and biologically active substances extracted from bound condition surpasses domestic and foreign analogues. Amino acid composition of proteins in free and bound conditions in original inulin-containing raw materials (sublimation-dried topinambour) and fine-dispersed powdered additives from topinambour was compared. It is established that significant mechanical destruction of protein molecules into separate amino acids, their transformation from bound condition to free, occur during the fine-dispersed grinding of frozen inulin-containing raw materials in comparison with raw materials. So, mass fraction of bound amino acids in fine-dispersed powdered additives from topinambour decreased 2 times in comparison with the original raw materials. At the same time mass fraction of amino acids in free condition increased 1,7 – 10 times.

Запропоновано та розроблено кріогенну технологію дрібнодисперсних порошкоподібних добавок із топінамбура, яка відрізняється від традиційних застосуванням кріогенного «шокового» заморожування, низькотемпературного механічного подрібнення та сублімаційного сушіння, що дозволяє більш повно вилучити біологічно активні речовини із зв’язаного із нанокомплексами стану у вільний та зруйнувати значну частину полісахариду інуліну до окремих його мономерів – фруктози.