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Abstract
Authors studied comprehensive influence of the processes of non–fermentative catalysis – cryomechanolysis and freezing of solid rennet cheeses during their preparation for melting, which leads to the cryodestruction of low–soluble paracaseinatcalciumphosphate nanocomplexes into soluble gel form. It was established that there occurs their cryodestruction and transformation of their significant part to the nanoform (by 45…55 %). A nanotechnology of healthy processed products was developed. Mechanisms of the processes were revealed. It was established that during freezing and finely dispersed grinding of solid rennet cheeses before melting, there occurs cryomechanodestruction and non–fermentative cryocatalysis (destruction) of protein molecules to separate monomers – α–amino acids by 55… 60 %, that is a significant part of amino acid is transformed from the bound state to the free soluble form. A mechanism of the process was revealed; it was shown that in parallel with the destruction of nanocomplexes, nanoassociants of protein, its conformational changes take place: erasing molecules, decreasing in volume, shape, the ratio of hydrophobic and hydrophilic groups in a molecule, and filling the nucleus of a molecule with hydrophobic residues. Authors proposed and developed the cryogenic nanotechnology of manufacturing processed products based on solid rennet cheeses without melting salts, which includes an integrated influence of freezing and finely dispersed grinding, non–fermentative catalysis. It was established that products, produced by the nanotechnology (fillings for confectionery products PanCake, dressing sauces, dipping sauces, ball shaped snacks) and enriched with herbal additives, exceed the known analogs in chemical composition. In addition, a large part of substances (as BAS and biopolymers) in products is in the nanostructured form (55...60 % of protein) in the form of free amino acids. New technologies of healthy processed products have been tested under production conditions at a number of the Ukrainian enterprises (TOV VKG Lisova kazka, NVP FIPAR, NVP KRIAS–1). The regulatory documentation (TU, TI for cheese and vegetable fillings for confectionery products PanCake and cheese dressing sauces) was developed and approved.
Highlights
A global problem in the international practice in many countries of the world today is the imbalance in the food diets
The purpose of the work is the study of the impact of such processes as freezing, mechanic activation and non-fermentative catalysis on the destruction of low-soluble lipid-protein nanocomplexes of solid rennet cheeses without melting in developing the nanotechnology of healthy processed cheese products
We explored the influence of cryomechanolysis and freezing on the amino acid composition of solid rennet cheese during the preparation for melting, the content of α-amino acids in free and bound state, conformational changes of protein molecules, which are in low-soluble form in the original raw cheese, during the development of nanotechnologies of healthy processed cheese products
Summary
A global problem in the international practice in many countries of the world today is the imbalance in the food diets. The problem of imbalance and deficit is complicated by the deterioration in ecological situation on the entire Earth, which in turn leads to additional reduction in the immunity of population and the necessity for an increase in basic products and the amount of BAS in the food diet. Today in the world there is another important global problem, which leads to the deterioration of health of the population, which is worth paying attention to. An analysis of data of the periodic literature revealed that over the last 10–15 years, in international practice, to significantly reduce the cost of production and to increase their own profits, most of the enterprises in food industry have widely used various types of artificially created food additives (colorings, taste intensifiers, sweeteners, thickeners, preservatives, etc.)
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