Innovation technologies of functional products with high pressure application for preserving native protein structure
The article presents the research dealing with the high pressure effect on the secondary conformation of globular proteins. It is shown that this method allows obtaining a protein structure with native conformation in condensed systems. The research contributes to the fundamental understanding of the changes in the protein system properties due to high pressure application, which serves as the basis for this method development intended at getting functional protein ingredients with potential industrial interest in food technology.
Innovation technologies of functional products with high pressure application for preserving native protein structure
The article presents the research dealing with the high pressure effect on the secondary conformation of globular proteins. It is shown that this method allows obtaining a protein structure with native conformation in condensed systems. The research contributes to the fundamental understanding of the changes in the protein system properties due to high pressure application, which serves as the basis for this method development intended at getting functional protein ingredients with potential industrial interest in food technology.
Preparation of functional ingredients based on the encapsulation principle for the conservation of native structure of biologically active proteins
In this paper, we present the results of studies on the development of functional ingredients using the principle of encapsulation to preserve the native structure of biologically active proteins. Observations were made on the change in their mechanical properties and the amount of released encapsulated protein under conditions of enzymatic hydrolysis in vitro. The study of mechanical properties shows that the capsules become denser under conditions of a simulated “stomach”, which is due to the “shrinkage” of the biopolymer gel at low pH values. In the phase of the model “intestine”, swelling of the capsules takes place and their subsequent decay, which allows to speak about controlled release of encapsulated bioactive components. It was noted that the multilayer capsules had the greatest propensity to withstand the aggressive environment of the “model stomach” and concentrate in themselves the maximum amount of the bioactive component. It was found that protein concentration in the capsules was reduced by 20% during the passage of the “artificial stomach” phase, but 80% of the active substance was released in imitated intestinal conditions. The results of the studies show that changes in mechanical properties and swelling of encapsulated functional ingredients provide a direct link in controlling the release of biologically active substances at a particular location of the simulated human gastrointestinal tract.
Preparation of functional ingredients based on the encapsulation principle for the conservation of native structure of biologically active proteins
In this paper, we present the results of studies on the development of functional ingredients using the principle of encapsulation to preserve the native structure of biologically active proteins. Observations were made on the change in their mechanical properties and the amount of released encapsulated protein under conditions of enzymatic hydrolysis in vitro. The study of mechanical properties shows that the capsules become denser under conditions of a simulated “stomach”, which is due to the “shrinkage” of the biopolymer gel at low pH values. In the phase of the model “intestine”, swelling of the capsules takes place and their subsequent decay, which allows to speak about controlled release of encapsulated bioactive components. It was noted that the multilayer capsules had the greatest propensity to withstand the aggressive environment of the “model stomach” and concentrate in themselves the maximum amount of the bioactive component. It was found that protein concentration in the capsules was reduced by 20% during the passage of the “artificial stomach” phase, but 80% of the active substance was released in imitated intestinal conditions. The results of the studies show that changes in mechanical properties and swelling of encapsulated functional ingredients provide a direct link in controlling the release of biologically active substances at a particular location of the simulated human gastrointestinal tract.
