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COLLAGEN - MATRIX FOR CREATING BIOLOGICALLY ACTIVE COMPOSITES WITH MINOR COMPONENTS

Evgeniy Titov

Abstract

One of the directions of the rational use of the secondary raw materials of meat industry, including collagen-containing, is its modification in order to obtain protein products enriched with micronutrients for the further use in food production. The presence of active carboxyl end groups in the collagen molecule and complex spatial structure cause the complexation of this protein with various minor nutrients, thereby promoting the creation of a biologically active composite for the enrichment of meat products. The differential scanning microcalorimetry method was used in order to confirm the complexation of collagen with biological active substances. This method allows to determine the change in collagen structure after the introduction of ascorbic acid and iodine in an organic form (based on laminaria) by the amount of heat absorption. The results of our own studies allow us to conclude that the selected minor components are immobilized on the spatial grid of the modified collagen fibers. It is confirmed by the enthalpy of the denaturation transition of the main component equal to 6.5 and 6.8 J / g, respectively, and the maximum peak temperature is 42.5 (for ascorbic acid) and 44.3 (for iodine) В°C. The approbation of developed biologically active composites in the technology of meat products has proved that the immobilization of iodine and ascorbic acid on the fibers of modified collagen promotes their preservation in finished products in an amount up to 70%.

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DOI resolver: doi.org/10.5593/sgem2018/6.2/s25.014

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