Abstract
The microwave field influence on the physicochemical properties of collagen and gelatin was studied. It is shown that when microwave field acts on the studied protein samples, a change in the molecules structure formation occurs. It was experimentally established that microwave exposure leads to the structural modification of collagen and gelatin molecules. This modification is accompanied by a change in the physicochemical properties of the studied biopolymers. It is shown that microwave field exposure leads to a decrease in the viscosity of collagen and gelatin solutions. A decrease in viscosity indicates that there’s a structural or transient processes occurring in protein molecules.The kinetics of swelling with time for collagen and gelatin samples was studied. It is shown that the use of a microwave field leads to a decrease in the rate constant of swelling. The swelling degree of the studied samples decreases on average by 60%. It is shown that isoelectric points of the proteins are shifted (pI from 5 to 6 for collagen and up to 5.5 for gelatin).
Highlights
The microwave field influence on the physicochemical properties of collagen and gelatin was studied
Уменьшение молекулярной массы после микроволнового воздействия до 1506 г/моль для коллагена и 708 г/моль для желатина, подтверждает предположение об изменении структурообразования молекул белка при воздействии микроволнового поля – возможно за счет удаления избыточной части гидратационной воды биополимеров
Что микроволновое воздействие приводит к структурной модификации молекул коллагена и желатина, которая сопровождается изменением физикохимических свойств биополимеров: значительному уменьшению величины вязкости растворов биополимеров; уменьшению степени набухания белков в среднем на 60 %; смещению изоэлектрических точек в более щелочную область
Summary
The microwave field influence on the physicochemical properties of collagen and gelatin was studied. Целью работы является изучение влияния микроволнового поля на физико-химические свойства коллагена и желатина. Для исследования реологических свойств образцов коллагена и желатина готовили рабочие растворы в интервале концентраций (0,25-2%) по методике [8]. Для сравнения были приготовлены растворы из промышленных образцов коллагена и желатина аналогичных концентраций.
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