Electrophysical effect on protein raw materials
https://doi.org/10.20914/2310-1202-2024-2-113-118
Abstract
Organic polymers are used in all aspects of human life and are now recognized as important materials for society. To develop organic polymer materials, it is necessary to understand the structure of the polymer. Proteins are essential components of living matter belonging to the class of polyelectrolytes. They are the main polymers among organic substances and have a special complexity of structure. Protein macromolecules also have high mobility under changing environmental conditions. This makes it easier to create organic substances with new properties. Casein is a complex protein with a powerful amino acid composition. The results of experiments on the development of methods for changing the isoelectric point of milk casein protein in two accessible and technologically simple ways are presented. The first method is based on the use of water with an admixture of a modern nanomaterial - fullerene, which is a new allotropic modification of carbon isolated from the natural material shungite. A significant shift of the isoelectric point of casein to the alkaline region was noted, the mechanism of the observed phenomenon was proposed, and its practical significance for improving some technological stages in food production was determined. It was found that casein coagulation (IETB) was observed at pH =5.8 (the standard value of the IETB region is pH =4.6–4.7). The second method is based on the use of water pretreated with microwaves with a frequency of 2.45 GHz. The shift of the isoelectric point to the acidic side has been established. In the conducted tests, the positive charge in the electrostatic balance of macromolecules decreases and a reduced (pH = 3.2) value of IETB is observed. The mechanism of the observed phenomenon is proposed, the practical significance of the found technique for the production of whole milk products with an extended shelf life is determined.
About the Authors
Y. V. Ustinova
Moscow State Agricultural Academy named after K.A. Timiryazev
Russian Federation
Russian Federation
Cand. Sci. (Engin.), associate professor, technology of storage and processing of animal products department, st. Timiryazevskaya, 4, Moscow, 127434, Russia
D. M. Borodulin
Moscow State Agricultural Academy named after K.A. Timiryazev
Dr. Sci. (Eng.), professor, technology of storage and processing of animal products department, st. Timiryazevskaya, 4, Moscow, 127434, Russia
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Review
For citations:
Ustinova Y.V., Borodulin D.M. Electrophysical effect on protein raw materials. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(2):113-118. (In Russ.) https://doi.org/10.20914/2310-1202-2024-2-113-118
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