Sensational facts and the discovery of hidden forms of protein in mushrooms during the obtaining of nanoproducts in an easily digestible form

Abstract

The unique method of obtaining of nanoproducts from champignons with the use of new generation of equipment is developed. This equipment is used at the restaurant business enterprises and allows extracting the hardly digestible protein of raw materials from the hidden, bound with the other biopolymers form in nanocomplexes to a free condition (1,7–1,8 times more than in the start raw materials) and transform it into the digestible aminoacids (65–70 %). The authors of the article for the first time in the international practice made a revelation and discovered the hidden protein in fresh mushrooms. It is shown that the content of protein in puree from champignons is 2 times higher than in the start raw materials and it is in a soluble form. It is found that, the enzymatic processes (particularly their activation) during the processing in a steam convection oven occur with a lower intensity than during the using traditional method of heat treatment of champignons (particularly boiling). Thus, the activation of oxidative enzymes (peroxidase and polyphenol oxidase) after 10 minutes of boiling in a traditional apparatus increases 3–3,5 times, in a steam convection oven – 2–2,1 times. Primarily it can be explained by the different temperatures during the steam-thermal treatment and by the different amounts of kinetic heat energy that participates in these processes. It is shown that during the steam-thermal treatment of champignons in a steam convection oven, the loss of aromatic and other BAS is 1,8–2 times less than in the traditional cooking. It is shown that the extraction of hidden forms of aromatic substances and L-ascorbic acid from the raw materials occurs more completely after the steamthermal processing and fine-dispersed grinding during the obtaining of mushroom puree in the nanoform. The mass fraction of the 70–75% of substances is in a nanoscale and easily-digestible form due to the fine-dispersed grinding of mushrooms obtained by traditional cooking. It is determined that the complex use of steam-thermal treatment (in the steamconvection oven) and fine-dispersed grinding of champignons allows obtaining the nanopuree and pates on their basis with the high quality, which exceeds the known analogues several times (particularly the content of free α-amino acids and aromatic substances in pates is 2 times higher than in the raw materials).

Розроблено унікальний метод виготовлення нанопродуктів із грибів шампіньйонів із використанням нового покоління обладнання, яке застосовується на підприємствах ресторанного бізнесу та дозволяє вилучити із сировини важкозасвоюваний білок із зв’язаної, прихованої форми в нанокомплексах з іншими біополімерами у вільну форму (в 1,7–1,8 разу більше, ніж у вихідній сировині) та трансформувати його в легкозасвоювані амінокислоти (на 65–70%). Авторами вперше в міжнародній практиці зроблено відкриття та виявлено прихований білок у свіжих грибах. Показано, що в пюре, отриманому з грибів, у 2 рази більше білка, який знаходиться в розчинній формі, ніж у свіжій сировині.