Вплив процесів механолізу на активацію нанокомплексів гетерополісахаридів із біополімерами плодів під час розробки нанотехнологій

Abstract

Вивчено вплив процесів неферментативного каталізу-механолізу за дрібнодисперсного подрібнення на активацію неактивних форм важкорозчинних нанокомплексів гетерополісахаридів із біополімерами та їх трансформацію в розчинну наноформу під час переробки яблук та абрикосів термооброблених (або заморожених) у нанопюре. Установлено, що відбувається активація й більш повне вилучення пектинових речовин у вільний стан (у 3,9…5,0 разів).

The impact of non-enzymatic catalysis – mechanolysis during the finedispersed grinding on activation of inactive forms of hardly soluble Nanocomplexes of heteropolysaccharides with biopolymers and their transformation into the soluble Nanoform during the processing of heat-treated (or frozen) apples and apricots into Nanopuree are studied. It is determined that activation and more complete extraction (3.9...5.0 times) of pectin compounds into free state occur. It is determined that an activation of inactive pectin compounds (which are tied with the other biopolymers in Nanocomplexes) and their significant extraction from the bound condition to a free state occur 3.9–4.8 times more effective (compared with start raw materials) while the complex effect of freezing with different speeds or steam-thermal treatment (in a combi-steamer) on herbal raw materials (apples and apricots) during 10 minutes with the following fine-dispersed grinding. Therefore, the general number of pectin compounds is increased 5 times whiles the freezing and fine-dispersed grinding of apples in comparison with their quantity in raw materials. It is also increased (3.9 times more than in start raw materials) while the steam-thermal treatment and fine-dispersed grinding. It is discovered that significant portion of pectin compounds, particularly protopectin, is transformed into soluble pectin (6...6.5 times more than the start raw materials contain). It is shown that significant portion of pectin compounds in Nanopuree is in a soluble form (nearly about 70%). It may help to increase the gelling properties in the obtained puree of apples and apricots. The mechanism of this process is associated with the mechanocracking, mechanical and cryogenic destruction of folding Nanocomplexes and liberated forms of pectin compounds from its hidden state to a soluble, easily digestible form. Furthermore the non-enzymatic catalysis (destruction) – mechanolysis of hydrogen and ionic bonds in Nanocomplexes occurs. Simultaneously, there is also transformation of protopectin into galacturonic acid. It is confirmed by significant increasing of organic acids (30...40%) relatively to the startang raw materials.