References

spfp

Хранение и переработка сельхозсырья

Storage and Processing of Farm Products

2072-96692658-767X

РОСБИОТЕХ

10.36107/spfp.2021.253

spfp-253

Research Article

ФИЗИЧЕСКИЕ И ХИМИЧЕСКИЕ МЕТОДЫ ПЕРЕРАБОТКИ СЕЛЬХОЗПРОДУКЦИИ

PHYSICAL AND CHEMICAL METHODS OF FARM RAW MATERIAL PROCESSING

Анализ дисперсного состава яичного белка методом микроскопирования

Analysis of the Dispersed Composition of Egg White by Microscopy

https://orcid.org/0000-0002-4971-3015

Соколов

Сергей Анатольевич

Sokolov

Sergey A.

профессор кафедры машин и аппаратов пищевых производств

sokoloff1906@mail.ru

https://orcid.org/0000-0002-1431-679X

Яшонков

Александр Анатольевич

Yashonkov

Alexandr A.

заведующий кафедрой машин и аппаратов пищевых производств

jashonkov@rambler.ru

Керченский государственный морской технологический университетРоссияKerch State Maritime Technological UniversityRussian Federation

2021

27112021

044863

2022

Соколов С.А., Яшонков А.А.

Sokolov S.A., Yashonkov A.A.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.spfp-mgupp.ru/jour/article/view/253

В содержимом куриного яйца находятся в оптимальном соотношении все питательные вещества, необходимые для развития и поддержания жизни организма человека. Однако, даже при сравнительно непродолжительном хранении свойства яиц заметно изменяются в худшую сторону. Применяемая в настоящее время пастеризация, а также наиболее распространенные способы консервирования жидких яйцепродуктов – сушка и замораживание не обеспечивают микробиологическую стабильность и сохранность полезных свойств продукта в течение его длительного хранения. В рамках исследований установлено, что обработка высоким давлением не только инактивирует микроорганизмы, но и придает новые полезные потребительские характеристики пищевым продуктам. В работе рассмотрены вопросы определения дисперсного состава образцов яичного белка методом микроскопирования. Проведен анализ дисперсного состава яичного белка после действия различного фиксированного давления при комнатной температуре. Определены зависимости площади и среднего диаметра частиц в белке от давления. Предложена математическая модель кинетики денатурации и коагуляции частиц яичного белка после его обработки внешним гидростатическим давлением при комнатной температуре. Установлено, что с повышением давления средний эквивалентный диаметр частиц в образце яичного белка после обработки давлением увеличивается. После действия давления 1009,9 МПа средний эквивалентный диаметр частиц образца увеличивается в 3,799 раза, по сравнению со средним эквивалентным диаметром частиц в яичном белке, обработанном давлением 220,4 МПа.

The contents of a chicken egg contain in an optimal ratio all the nutrients necessary for the development and maintenance of the life of the human body. However, even with relatively short storage, the properties of eggs change noticeably for the worse. Currently used pasteurization, as well as the most common methods of preserving liquid egg products – drying and freezing do not provide microbiological sterility and stability of the properties of the product during its long-term storage. As part of the research, it was found that high-pressure treatment not only inactivates microorganisms, but also gives new useful consumer characteristics to food products. The paper considers the issues of determining the dispersed composition of egg white samples by microscopy. The analysis of the dispersed composition of egg white after the action of various fixed pressure at room temperature was carried out. The dependences of the area and the average diameter of the particles in the protein on the pressure are determined. A mathematical model of the kinetics of denaturation and coagulation of egg white particles after its treatment with external hydrostatic pressure at room temperature is proposed. It was found that with increasing pressure, the average equivalent particle diameter in an egg white sample increases after pressure treatment. After the action of a pressure of 1009.9 MPa, the average equivalent diameter of the sample particles increases by 3.799 times, compared with the average equivalent diameter of the particles in egg white treated with a pressure of 220.4 MPa.

куриное яйцоденатурация белкамикроскопированиевысокое давление

chicken eggprotein denaturationmicroscopyhigh pressure

Керченский государственный морской технологический университет

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The authors declare that there are no conflicts of interest present.