Вивчення взаємодії желатину і вітаміну С в модельних системах

Abstract

Визначено вміст вітаміну С, внесеного в різних концентраціях у розчини желатину, за допомогою методу ВЕРХ. Проведено дослідження ІЧ-спектрів сухих плівок модельних систем желатину з додаванням вітаміну С в різних концентраціях. Установлено, що вітамін С впливає на стан желатину, відбувається розрідження системи й утворення асоциатів.

The necessity of taking into account the possible interactions between the vitamin and hydrocolloids which are parts of jelly or marmalade arises under enriching with vitamin C of such popular products among the population as jelly products. Gelatin is one of the structure-forming agents; it is widely used in food technologies. Gelatine is characterized by thermal reversibility, low viscosity and melting temperature and by the ability of protein structure forming. That is why this hydrocolloid was chosen for studying vitamin C nature and mechanism of its binding. The objects of the study were model systems which contained 2% of gelatin and different amount of vitamin C. In this work the determining the amount of vitamin C content in different concentrations in gelatin solutions with use of the HPLC method for establishing the amount of bound vitamin C in these systems was carried out. The results of the study show that the difference in the amounts of the introduced amount of vitamin and amount determined by the HPLC method may be caused by the ability of gelatin to bind vitamin C. IR spectra of dry membranes of model gelatin systems with the addition of vitamin C in different concentrations were studied for understanding the nature and mechanism of binding vitamin C by gelatin. The presence of large amount of water leads to the overlapping of virtually all characteristic bands of macromolecules under studying of systems which contain hydrocolloids. That is why in the IR spectroscopy of such systems the obtaining spectra samples in the form of membranes are preferred. The polymers aren’t destroyed during membranes producing. Disturbances because of unevenness arrangement of the compounds, as a rule, aren’t observed in the spectra under the homogeneity of the samples. Comparison of the IR-spectra absorption of dry membranes samples of 2% gelatin and 2% gelatin with the addition of vitamin C showed the presence of vitamin effect on the state of gelatin. It is suggested that hydroxyl groups of gelatin for intermolecular interaction release. It leads to dilution of the system and the formation of molecular associates between gelatin and vitamin C.