Активація важкорозчинних білок-хітинових нанокомплексів грибів шампіньйонів із використанням неферментативного каталізу

Abstract

Розроблено нанотехнології дрібнодисперсних добавок із шампіньйонів з унікальними характеристиками із застосуванням процесів кріомеханодеструкції та механоактивації. Вивчено активацію важкорозчинних білок-хітин-мінеральних нанокомплексів шампіньйонів з використанням неферментативного каталізу. Установлено, що при цьому відбувається вивільнення білка з нанокомплексів (на 65...73% вище, ніж у вихідній сировині) та руйнування білка до вільних амінокислот на 65…70%.

Nanotechnologies of fine-dispersed additives from mushrooms with unique characteristics with the use of processes of cryomechanodestruction are developed and scientifically substantiated. Activation of hardly soluble protein-chitin nanocomplexes of mushrooms with the use of non-enzymatic catalysis is studied. It is determined that in this case biologically active substances and biopolymers (proteins) are extracted from the bound condition in herbal raw materials into the free form. The quality of frozen fine-dispersed additives obtained by the innovative technology in the form of nanostructured puree is studied and compared with raw materials by the content of biologically active substances. Complex investigations show that the obtained frozen fine-dispersed puree has fundamentally new properties. It is found that destruction of protein-chitinmineral complexes and mechanical destruction (mechanolysis) of proteins occur during the fine-dispersed low-temperature grinding of mushrooms. It is found that the use of mechanoactivation during the cryogenic mechanical grinding of mushrooms to a fine-dispersed puree leads to cryodestruction and mechanolysis of proteins of mushrooms to their monomers – free amino acids (70...75%). It means that protein is transformed (modified) to nanostructured form, 2/3 of which consist of free amino acids. That is why they are much more soluble and digestible by the human body. A new method of low-temperature inactivation of oxidative enzymes of mushrooms during the cryogenic "shock" freezing with the use of high and ultrahigh speeds, which lead to inactivation of enzymes completely, is developed. The result is development and approval of regulatory documentation for the product and its testing at Kharkiv enterprises in industrial conditions.