Mechanism of water binding and water content of the nanoparticles of “Magnetofood” food

Iryna Tsykhanovska, Victoria Еvlash, Alexandr Alexandrov, Мykola Riabchykov, Tatуana Нontar, Klara Abdyrazahovna Urazbayeva

2018

Full text Open access: Gold Metadata (CSL-JSON)

DOI 10.24263/res-2018-6

Data confidence 70 medium

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Abstract

It is proposedtheinfluence mechanismof the nanoparticles (NP) of a polyfunctional "Magnetofood"food additive with the functional groups of the complex proteins of rye-wheat flour.The nanoparticles of "Magnetofood" food additiveinteract with the compound proteins at the expense of the coordination links.Under the influence of the NP of "Magnetofood" additive in the structure of compound proteins there are the structural changes: there are the formation of "cluster" type and the electrostatic complexes of biopolymer with the NP "Magnetofood".The NP of"Magnetofood" food additive affects the association Н2О of lipo-and glucoproteides of the ryewheat dough.Due to this, the processes of hydration and water content are intensified.This leads to the consumer characteristics improvement of the bakery products.