Abstract
The mechanism of interaction between nanoparticles (NP) from the polyfunctional food additive «Magnetofood» and functional groups of complex proteins of rye-wheat flour is established. NP of the food additive «Magnetofood» mostly interact with complex proteins at the expense of coordination bonds. Structural changes occur in the structure of complex proteins under the influence of NP from the food additive «Magnetofood»: there are formations of the «cluster» type and the electrostatic complexes of biopolymer with NP of «Magnetofood». The mechanism of the influence of NP from the food additive «Magnetofood» on the binding of H 2 O by lipo- and glucoproteids of rye-wheat dough is established. Nanoparticles (NP) of «Magnetofood» modify lipo- and glucoproteids, change the spatial structure, promoting the strengthening of hydration and water retention processes. In particular, under the influence of NP from «Magnetofood», glucoproteids are structurally altered, activated, they acquire additional reactive centers, specifically hydrophilic. As a result, the activated protein fragments of rye-wheat flour, when swelling, wrap around the carbohydrate fragments and form stable glucoprotein complexes. In lipoproteids, due to the presence of the polarized NP of «Magnetofood» and «clusters», as well as the system of hydrogen bonds between dipoles of H 2 O, the accumulation of water is observed around NP of «Magnetofood» and in the «clusters» of the lipoproteid chain. That increases the moisture-retaining ability (MRA) of rye-wheat dough. The mechanism of interaction between the «Magnetofood» nanoparticles and complex proteins and H 2 O molecules in the rye-wheat dough system is proposed. The accumulation of water around NP of «Magnetofood» and in the «clusters» of the lipo- and glucoproteids chains is observed as a result of: ‒ the presence of polarized NP of «Magnetofood»; ‒ the emergence of «clusters» in the matrices of biopolymers; ‒ the system of hydrogen bonds between the dipoles of H 2 O. All this contributes to the improvement of MRA of rye-wheat dough. It was experimentally established that the food additive «Magnetofood» has a comprehensive effect: water-retaining, fat-retaining, and stabilizing. That leads to the improvement of consumer characteristics of bakery products. From this point of view, the results of research are of interest not only for Ukraine but also for the scientific community in other countries.
Highlights
At present, the bread baking industry of Ukraine is characterized by a reduction in production volumes; deterioration of the structure, the levels of quality and safety in the consumption of bakery products, as well as the competitiveness at international markets.The share of low-quality bakery products accounts for about 20–25 % annually, since bread and bakery products often do not meet the requirements of quality standards and sanitary norms as they are made from flour with low baking properties [1]:– flour has low gluten content; – flour has a very poor quality of gluten – dry, weak short-torn, crusty, torn in layers or excessively stretchy; – flour has amylo- and proteolytic enzymes with the reduced or, vice versa, increased activity [2]
In order to explain the mechanism of moisture-retaining ability (MRA) of nanoparticles of the food supplement «Magnetofood» and the mechanism of interaction between the «Magnetofood» NP and flour lipo- and glucoproteids, it is necessary to understand the nature and power of interaction between the «Magnetofood» nanoparticles and appropriate substrates and H2O
The aim of this study is to substantiate the mechanism of interaction between lipo- and glucoproteids of rye-wheat flour with nanoparticles (NP) of the food supplement «Magnetofood» in order to improve the moisture-retaining ability of dough
Summary
The bread baking industry of Ukraine is characterized by a reduction in production volumes; deterioration of the structure, the levels of quality and safety in the consumption of bakery products, as well as the competitiveness at international markets. It is an important issue to know and create functional and technolo gical properties (FTP) of food ingredients This would allow: – the rational use of new types of raw materials and nutri tional supplements; – the prediction of behavior of powdered raw materials and food additives in test systems in the process of technological treatment and during storage of finished products [3]. During storage of bakery products, moisture is eventually lost and the structure of the gluten-based frame and gelatinized starch «deteriorates» – and bread becomes stale. NP of «Magnetofood» food supplement has high-power energy and chemical potential, and bio-relation to biopolymers, namely, proteins, carbohydrates They bear new functional and technological properties, for example, MRA [7, 12, 13]. In order to explain the mechanism of MRA of nanoparticles of the food supplement «Magnetofood» and the mechanism of interaction between the «Magnetofood» NP and flour lipo- and glucoproteids, it is necessary to understand the nature and power of interaction between the «Magnetofood» nanoparticles and appropriate substrates and H2O
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