Abstract
The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and to transform them into soluble form. The principally new method of the deep processing of rennet cheeses for receiving the melt cheese products without salts-smelters was elaborated. It differs from the traditional ones by the complete exclusion of the salts-smelters. This method is based on the use of the influence of freezing and fine-dispersed comminution on the raw material. It allows open biological potential of the rennet cheeses more fully and to extract the hidden (bound) protein forms from nanocomplexes of lipids and mineral substances. It allows destruct the proteins of rennet cheeses to the separate polymers and dipeptides and tripeptides. The used technological methods gave a possibility to exclude the salts-smelters at the rennet cheeses manufacturing. They favor the transformation of lipid-proteins paracaseinate calcium phosphate complexes to the separate amino acids and peptides and allow receive homogenous plastic mass. It was established, that at the complex action of freezing and fine-dispersed comminution on the rennet cheese the destruction of hardly soluble lipid-protein nanocomplexes and release of protein from the bound state into free one – nanoform (by 33,5…35 % more) takes place. The mechanisms of this process, connected with cryomechanodestruction of connections between lipids and proteins and non-fermented catalysis of nanocomplexes were described. It was established, that cryomechanodestruction and non-fermented catalysis of protein to the separate monomers – α-amino acids (by 55…60 %) takes place at freezing and fine-dispersed comminution of rennet cheese before melting. The mechanism of freezing and non-fermented analysis, connected with cryomechanocracking of protein molecules at the expanse of peptide protein connections destruction to the separate α-amino acids and their transformation into the free form was described. It was also demonstrated, that the conformational changes of protein molecules take place synchronously. The offered and elaborated nanotechnology of melt cheese products on the base of rennet cheeses without salts-smelters includes complex action of freezing and fine-dispersed comminution. The mechanisms of processes, connected with cryomechanodestruction of connections between lipids and protein to the separate α-amino acids are described. The cheese fillings for “Pancake” confectionary and cheese snacks – falafels were manufactured on the base of cheese mass, received using the new method and enriching vegetable nanoadditives. They exceed the well-known analogs by chemical composition and are remarkable for the storage life, increased in 2 times. At the same time the significant part of substances (BAS and biopolymers) in cheese filings is in nanodimensional form (55…60 % of protein), especially, free α-amino acids, easily assimilated by the human organism. The recipes and technologies of sauces-dressings, sauces-deeps, cheese snacks and so on are also elaborated on the base of cheese mass, received by the new method.
Highlights
The aim of the work is elaboration of the principally new method of the deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and transform them in soluble form.The principally new method of deep processing of rennet cheese to melting and receiving the melt cheese products of health-improving purpose without salts-smelters was elaborated in Kharkiv state university of food and trade at the department of fruits and vegetables processing in laboratory of “Innovative cryo- and nanotechnologies of vegetable additives and health-improving products” together with the specialists of Kharkiv college of processing and food industry of KNTUA named after P
The offered method is based on the complex method of freezing and fine-dispersed comminution of the rennet cheese [1,2,3,4,5,6,7,8,9,10].This method leads to cryodestruction of heavily soluble paracaseinate calcium phosphate nanocomplexes in soluble form, their cryodestruction and transformation into soluble nanoform, release of protein from the state, bound with lipids in the free one, conformational change of protein molecules into separate polymers- α-amino acids that allows realize melting process without salts-smelters [11,12,13,14,15,16,17,18,19,20]
That 33...35 % of protein in rennet cheeses are in the hidden, non-active, (2016), «EUREKA: Life Sciences» Number 4 bound form [3]. It becomes possible at the expanse of freezing and non-fermented analysis – fine-dispersed comminution
Summary
The aim of the work is elaboration of the principally new method of the deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and transform them in soluble form. The principally new method of deep processing of rennet cheese to melting and receiving the melt cheese products of health-improving purpose without salts-smelters was elaborated in Kharkiv state university of food and trade (city Kharkiv, Ukraine) at the department of fruits and vegetables processing in laboratory of “Innovative cryo- and nanotechnologies of vegetable additives and health-improving products” together with the specialists of Kharkiv college of processing and food industry of KNTUA named after P. The offered method is based on the complex method of freezing and fine-dispersed comminution of the rennet cheese [1,2,3,4,5,6,7,8,9,10].This method leads to cryodestruction of heavily soluble paracaseinate calcium phosphate nanocomplexes in soluble form, their cryodestruction and transformation into soluble nanoform, release of protein from the state, bound with lipids in the free one, conformational change of protein molecules into separate polymers- α-amino acids that allows realize melting process without salts-smelters [11,12,13,14,15,16,17,18,19,20]
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