СПЕКТРОМЕТРИЯ РАСТВОРА АЛЬБУМИНА В ЭЛЕКТРОХИМИЧЕСКИ АКТИВИРОВАННОЙ ВОДЕ

Abstract

Electrochemical activation of water (ECAW) is a topical method of reagent-free regulation of physicochemical parameters of aquatic food environments. The properties of solutions of macronutrients based in ECAW may differ from similar solutions on untreated water. In this work, the regularities of the interaction of the anodic and cathodic fractions of ECAW with protein molecules have been investigated. ECAW state and solutions are defined by anomalous physical chemical features (pH, redox potential) that provide ther biological activity. Solutions both low molecular and high molecular compounds prepared on the basis of ECAW can be distinguished from solutions prepared with non activated water. Applying spectral approaches (UV spectrometry, ToF – SIMS), it was shown that the analyzed mono product of protein nature (bovine serum albumin) and the complex food proteins (gelatin, casein) were modified in ECAW fractions. A number of data obtained allows us to suggest that funded effects may be provided with changes of structure in the protein and/ or its fragmentation. The shown results of the anolyte and catholyte impact on properties of bovine serum albumin confirm the perspective of the direct use of ECAW approach in the food industry for aim to improve the parameters of technological process. In the other words, electrochemical activation is the efficacious way to get acidic and alkalic solutions for replacing NaCl acid and sodium hydroxide in the industry of foodstuffs.