Scholarly record
COLLAGEN - MATRIX FOR CREATING BIOLOGICALLY ACTIVE COMPOSITES WITH MINOR COMPONENTS
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%.
Publication Impact Profile
Publication details
References6
Vasileva I.O. Development of technology for the meat product using biologically active composites based on modified collagen and minor nutrient, The dissertation on competition of a scientific degree of candidate of technical Sciences, Russia, pp 89-95, 2014.
Litvinova E.V. Composite on the basis of biomodification collagen-containing raw material and vegetable components: production, properties, use in technologies of meat products, The dissertation on competition of a scientific degree of candidate of technical Sciences, Russia. P. 286, 2015.
Kidyaev S.N. Influence of alkaline proteinases on the modification of collagen-containing raw materials, Meat Industry, Russia, vol. 2, pp 44-47, 2016.
Kidyaev S.N. Microstructural and rheological properties of collagen-containing raw materials with its modification, Meat Industry, Russia, vol. 6, pp 43-45, 2016.
Kidyaev S.N., Litvinova E.V. Multifunctional complex for poultry products, Meat Technology, Russia, vol. 7. pp 50-51, 2016.
Kidyaev S.N. Functional complex based on animal and vegetable fiber for meat chopped semi-finished products, Meat Industry, Russia, vol. 7. pp 10-13, 2017.
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
