Показники сорбції носіїв – пектину та крохмалю

Abstract

Для іммобілізації ензимів та мікроорганізмів, які застосовуються для виготовлення харчових продуктів необхідно використовувати носії, які б відповідали вимогам харчових добавок. Потрапляння таких носіїв у готові продукти не має погіршувати їх органолептичні показники. Виходячи із цього було виконано порівняльне дослідження щодо встановлення сорбційних властивостей пектину та крохмалю. Сорбційні властивості пектину і крохмалю визначали за допомогою модельних досліджень із використанням розчину вітаміну В2. Виявлена закономірність, що із збільшенням маси носія (пектин і крохмаль) у складі суспензії вміст у ній вітаміну В2 знижується. Порівнюючи носії виявлено, що сорбційні показники пектину у 2,09-2,48 рази вищі ніж крохмалю. Для иммобилизации ферментов и микроорганизмов, которые применяются для изготовления пищевых продуктов необходимо использовать носители, соответствующие требованиям пищевых добавок. Попадание таких носителей в готовые продукты не должно ухудшать их органолептические показатели. Исходя из этого было выполнено сравнительное исследование по установлению сорбционных свойств пектина и крахмала. Сорбционные свойства пектина и крахмала определяли с помощью модельных исследований с использованием раствора витамина В2. Выявленная закономерность, что с увеличением массы носителя (пектин и крахмал) в составе суспензии содержание в ней витамина В2 снижается. Сравнивая носители обнаружено, что сорбционные показатели пектина в 2,09-2,48 раза выше, чем крахмала. Leaven is widely used in the dairy industry for dairy products manufacture. Enzymes or microorganisms synthesizing the corresponding enzymes make an active substance of leaven. Leaven activity decreases with the course of time, which affects negatively the further technological processes of making dairy products. Leaven fermentation effect can be prolonged by stabilization method, i.e. immobilization on organic protein or carbohydrate carriers. Pectin is one of the promising carriers for enzymes and microorganism cells immobilization. However, the use of native apple pectin as a carrier has not been fully studied. The aim of the research was to compare the sorption capacity indices of native pectin and starch as carriers for the immobilization of ferments enzymes for sour-milk products and lactic acid bacteria under using vitamin В2 solut ion. Model experiments on native pectin and starch sorption properties determination were performed in the laboratory of SRI of food and livestock products processing technologies of Bila Tserkva National Agrarian University. Native pectin made of apples, potato starch soluble for iodometry (C6N10O5)n manufactured in accordance with GOST 10163-76 and vitamin В2 0.005% solution of were used in the research. A solution of vitamin В2 was filtered before use. Optical density of the filtrate decreases under adding larger amount of pectin. The optical density of the filtrate relative to the control was 2.05 times higher under the use of 0.5 g of native pectin. The optical density of filtrate from experimental variant 1 was 2.0 times lower as compared to the value of D of vitamin В2 0.005% solution. Application of 1.0 g of pectin (experimental variant 2) was accompanied by 2.36 times decrease in t he optical densit y o f the filtrate as compared to the value o f D of vitamin В2 0.005% solution. Also, a decrease in the optical density of the filtrate from experimental variant 3 was detected as compared to this index of vitamin В2 0.005% solution. An increase in pectin content up to 2.0 g in solution (experimental variant 4) allowed to obtain an 30.5% higher indicator of filtrate optical density as compared to the control and 3.15 times lower one relative to the index D of 0.005% solution (Р<0.001 ). Application of 0.5 g of starch (experimental variant 1) did not affect the probable decrease in the optical density of the filtrate. The difference with the D-value of vitamin В2 0.005% solution made 5.4%. Adding 1.0 g of starch resulted in decreased optical density of the filtrate by a probable value as compared to a similar indicator of the vitamin solution. The difference made 9.6%. In experimental variant 3, 15,9% (Р<0,01) decrease in the optical densit y of the filtrate relative to the D of vitamin В2 0.005% solution was determined. Application of 2.0 g of starch was accompanied by decrease in the optical densit y of the filtrate. The indicator was 20.1% lower than in the vitamin B2 0.005% solution. The largest volume of filtrate was in the version where only 0.5 g of starch was applied. The difference with the control made 9.9% (Р<0.01). The application of 1.0 and 1.5 g of starch was also accompanied by an increase in the filtrate volume in the experimental variants 2 and 3. The volume of filtrate in experimental variant 4 was almost the same as the control. Comparison of the optical density data of the filtrate of 0.005% vitamin В2 solution containing 1.0; 1.5 and 2.0 g of pectin and indicators of optical density of filtrate of vitamin В2 0.005% solution containing 1.0; 1.5 and 2.0 g of soluble starch reveal that the D-values for pectin use were, respectively, less by 2.09; 2.13 and 2.48 times. Thus, it has been experimentally proved that native pectin possesses higher sorption properties as compared to soluble starch.