Дослідження функціонально-технологічних властивостей модельних розчинів та гелів желатину

Abstract

Подано інформацію щодо перспектив використання желатину у складі структурованої харчової продукції, узагальнено характеристику властивостей желатину та процесу його гелеутворення, наведено результати порівняльного дослідження функціонально-технологічних властивостей модельних розчинів і гелів желатину ТМ «Gelita» та полісахаридів, методом диференціально-сканувальної калориметрії визначено стан вологи в модельних гелях желатину, його молекулярно-масовий поділ.

The issue of creating competitive technologies for safe food products is relevant for countries around the world. In recent years, in the modern food industry, there has been a tendency to increase the demand for new types of food products, in particular structured ones, which is the result of the introduction of highly efficient science-intensive technologies into production. The use of gelatin is promising in the technology of structured food products. This hydrocolloid has a significant potential for functional and technological properties (gelling, foaming, emulsifying, film-forming, etc.), compatibility with other structure-forming agents, the possibility of modifying properties, and commercial availability both in Ukraine and abroad. Establishing the feasibility and scientific substantiation of the possibility of using gelatin as part of structured food products requires a deep and detailed study of gelatin as a raw material, the functional and technological properties of its solutions and gels as model systems. The article presents scientific information on the prospects for the use of gelatin in structured food products, summarizes the characteristics of the properties of gelatin and the process of its gelation, presents the results of comparative studies of the functional and technological properties of model solutions and gelatin gels TM “Gelita” with a gel strength of 240 bloom and polysaccharides of red sea algae. The state of water in model gelatin gels was determined by differential scanning calorimetry, the types of bonds were studied by studying the IR spectra of gelatin films, and its molecular weight distribution was determined by electrophoresis. The results presented will form the scientific basis for the development of new technologies for food products using gelatin. These data can be used in the future for comparative analysis of the interactions of gelatin with other nutrients that will be present in structured food products.