scholarly journals Obtaining and characterization of modified mannan from the coffee sludge

2020 ◽  
Vol 22 (93) ◽  
pp. 55-60
Author(s):  
N. Cherno ◽  
K. Naumenko ◽  
L. Gural
Keyword(s):  
Molecular Weight ◽  
Raw Materials ◽  
Monosaccharide Composition ◽  
Water Soluble ◽  
Blood Cholesterol ◽  
Alkaline Solutions ◽  
Food Ingredients ◽  
Monomer Composition ◽  
Coffee Beans ◽  
Mannanase Activity

Mannans are polysaccharides of natural origin. Their main chain consists of residues of D-mannose. They have an immunomodulatory effect, able to induce macrophage activation, inhibit tumor growth and virus development, normalize blood cholesterol, etc. Manooligosaccharides are effective prebiotics The main way to obtain mannan is to extract their alkaline solutions. This makes it impossible to use this polysaccharide in food technologe. This study proposes a biotechnological method of producing water-soluble mannan from coffee sludge. As a source of mannan used a by-product of obtaining instant coffee at the Odessa Combine Food Concentrates which is formed in the processing of coffee beans Arabica. The chemical composition of this coffee sludge was investigated. It is dominated by water-insoluble carbohydrates which are represented by hemicellulose polysaccharides and cellulose. Analysis of the monosaccharide composition of hemicelluloses showed that the hydrolyzate contains mannose, glucose and galactose residues in a ratio of 6: 0,5: 3., which may indicate the presence of galactomannan in their composition. The developed method involves the treatment of the coffee sludge with enzyme preparation with beta-mannanase activity. The process was carried out in aqueous medium at temperature 50 °C, varying the hydromodule in the range of 30… 50, the ratio of enzyme: substrate (1:25, 1:50 and 1:100) for 24…72 hours. This study presents the characteristics of the monomer composition and molecular weight distribution of polysaccharide samples obtained in this way. Only mannose was found in the hydrolyzate of water-soluble mannan. The rational conditions of enzymatic processing of raw materials are determined. The modified mannan is soluble in water. It contains the highest number of target fragments with a molecular weight of about 20 kDa which are considered to be the most physiologically active. Subsequently the modified mannan can be used in nanotechnology functional food ingredients and dietary supplements.

STUDY OF PROTEIN FRACTIONS OF HIGH-TEMPERATURE HYDROLYZATES OBTAINED FROM SMOKED SPRAT HEADS

Fisheries ◽  
2020 ◽  
Vol 2020 (2) ◽  
pp. 113-117
Author(s):  
Olga Mezenova ◽  
Vladimir Wolkov ◽  
Larisa Baydalinova ◽  
Natalia Mezenova ◽  
Svetlana Agafonova ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Chemical Composition ◽  
Raw Materials ◽  
Weight Fraction ◽  
Water Soluble ◽  
Protein Fractions ◽  
Raw Material ◽  
Organoleptic Characteristics ◽  
Pre Treatment ◽  
Peptide Fractions

The authors study three fractions obtained as a result of hydrolysis of smoked sprat heads (under temperature of 130oC and presser of 0.25 MPa) – fat, protein water-soluble, and protein-and-mineral ones. Waste from sprat production of two fish canning complexes of the Kaliningrad Region - “RosCon” and “Kolkhoz for the Motherland” - was used as raw material. Hydrolysis was carried out in an aqueous medium in two ways - with preliminary separation of fat and without this operation. The protein fraction was sublimated and its quantitative and qualitative indices were examined - mass yield, solubility, chemical composition and molecular fractional composition of the obtained peptide fractions were determined. The output of sublimated protein fractions is practically independent of the type of raw material and the method of pre-treatment and is 6.47.9% of the mass of raw materials. The chemical composition of protein fractions varies widely in terms of fat (1.4–8.3%), minerals (9.8–13.4%) and proteins (72.1–80.2%). The solubility of the peptide fractions ranged from 91-98%. The molecular weight assessment results showed a high content of a low molecular weight fraction of peptides with an MM of less than 10 kDa in all experimental samples (about 38%). This indicates a high digestibility and biological value of the obtained peptide compositions. Sublimated peptide compositions had typical organoleptic characteristics, pleasant aroma and taste of smoked fish. Ключевые

scholarly journals Influence of Partial Acid Hydrolysis on Size, Dispersity, Monosaccharide Composition, and Conformation of Linearly-Branched Water-Soluble Polysaccharides

Molecules ◽  
2020 ◽  
Vol 25 (13) ◽  
pp. 2982
Author(s):  
Cristina Lupo ◽  
Samy Boulos ◽  
Laura Nyström
Keyword(s):  
Molecular Weight ◽  
Acid Hydrolysis ◽  
Average Molecular Weight ◽  
Chemical Properties ◽  
Monosaccharide Composition ◽  
Water Soluble ◽  
Partial Hydrolysis ◽  
Composition Analysis ◽  
Hydrolysis Time ◽  
Partial Acid Hydrolysis

The effect of partial acid hydrolysis on the physical and chemical properties of galactomannan, arabinoxylan, and xyloglucan was investigated. Polysaccharides were treated at 50 °C with hydrochloric acid for 3–48 h. Portions of isopropanol (i-PrOH) were added sequentially to the hydrolyzates, resulting in fractions that were collected by centrifugation. As expected, a significant reduction of weight-average molecular weight (Mw) was observed with increasing hydrolysis time. Fractional precipitation was successfully applied to collect at least one polymer fraction with dispersity (Đ) close to one for each polysaccharide. The monosaccharide composition analysis showed that the partial hydrolysis usually lowered the relative amount of side chains, with the exception of galactomannan, where the composition remained largely unaffected. Estimation of the polymer conformation in solution, through evaluation of the Mark-Houwink parameter coefficient (α), confirmed that acid hydrolysis influenced the polysaccharides’ conformation. It was demonstrated that acid treatment in dilute solution followed by fractional isopropanol precipitation is a method, extendible to a variety of polysaccharides, to obtain materials of decreased molecular weight and low dispersity with slightly altered overall composition and conformation.

scholarly journals SUBSTANTIATION OF RATIONAL PARAMETERS FOR COMPLEX PROCESSING OF SECONDARY RAW MATERIALS OF SPRAT PRODUCTION USING THE METHOD OF HIGH-TEMPERATURE HYDROLYSIS

2020 ◽  
Vol 200 ◽  
pp. 210-220
Author(s):  
O. Ya. Mezenova ◽  
L. S. Baydalinova ◽  
N. Yu. Mezenova ◽  
S. V. Agafonova ◽  
E. A. Kazimirova ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Temperature ◽  
Protein Fraction ◽  
Raw Materials ◽  
Food Additives ◽  
Water Soluble ◽  
Convective Drying ◽  
Low Molecular Weight ◽  
Secondary Raw Materials ◽  
Freeze Dried

Processing of secondary raw materials from production of canned food «Sprats in oil» is considered. Comprehensive technology is developed for producing of protein, fat, and protein-mineral food additives from the sprat waste, as smoked sprat heads, using the method of high temperature hydrolysis. Rational method of the hydrolysis is substantiated, including preliminary separation of fat in fatty raw materials and its enzymatic-thermal treatment. The optimal values of temperature and duration of hydrolysis in autoclave are determined. Balances of organic substances are calculated for the main operations. This new technology was tested for fatty (24 %) and medium fat (13 %) raw materials under the temperature of 130–160 о С. The hydrolyzed organic mass was divided into fat, protein, and mineralized fractions and proteinfat emulsion. Food additives containing low molecular weight water-soluble peptides and high molecular weight insoluble proteins were extracted from the protein fraction by freeze-drying and mineral compounds were extracted from the mineral fraction by convective drying. The proteins were extracted more thoroughly, so the content of low molecular weight peptides in the freeze-dried hydrolysate of protein fraction was > 80 %. The produced additives have pleasant organoleptic properties and are sanitary safe. They are tested with some seafood, with positive result. The developed technology for processing of smoked waste is economically valuable and allows to solve the problem of pollution in the fish smoking industry.

Role of alkanolamines in ordinary and alternative cement systems

2020 ◽  
Author(s):  
Ludovico Mascarin ◽  
Luca Valentini ◽  
Maria Chiara Dalconi ◽  
Enrico Garbin ◽  
Gilberto Artioli
Keyword(s):  
Raw Materials ◽  
Setting Time ◽  
High Reactivity ◽  
Water Soluble ◽  
Raw Material ◽  
Alkaline Solutions ◽  
Hydration Kinetics ◽  
Calcium Complexes ◽  
Kinetics Of

<p>Ordinary cement resulting from the reaction of a calcium aluminosilicate-rich powder plus water works as binding matrix in modern concrete. The design of alternative binders is currently a global challenge in order to reduce the environmental footprint associated to the ordinary cement production. Alkali-activated calcined clay materials (AAccMs) represent a class of sustainable binders made of the blending of a concentrated alkaline solution and a solid fraction with thermally treated phyllosilicates. Metakaolin produced by the heat treatment at temperatures between 550-900°C of kaolinite, has long fascinated the scientific community for its high reactivity at high-pH stage. However, the higher costs of commercial metakaolin push towards the use of locally available low-purity kaolinitic soils, such as laterite covers, as potential raw materials to produce low-CO<sub>2</sub> cements with the benefit of reducing the cost of feedstock transportation.</p><p>The work is focused on the role of triethanolamine (TEA) and triisopropanolamine (TIPA) on the reaction kinetics of ordinary cement pastes and AAccMs, the latter with different aluminosilicate reactive fraction and degree of purity. TEA and TIPA are tertiary alkanolamines with a developed molecular structure. It has been assessed that low equal dosages of alkanolamines introduced in advance to the mixing water for cement hydration can act on the setting time and the degree of cement reaction. These chemical compounds, and above all TIPA, are recognized as iron-chelating agents that can increase the dissolution rate of ferric ions from the ferroaluminate phase of cement and promote their complexation. Moreover, alkanolamines can also form water-soluble calcium-complexes that may influence the hydration kinetics of calcium-silicate phases and the precipitation of hydrates in the binder microstructure.</p><p>The raw and the reacted materials are characterized by X-ray diffraction (XRD) and the kinetic pathways are followed with the aid of a semi-adiabatic calorimetry. The dissolution-precipitation steps of hydration in aqueous and alkaline solutions are subsequently simulated. Ordinary cement is used to clarify the role of alkanolamines as hardening accelerators. Afterwards, the kinetics of alkali-based pastes of high-purity metakaolin and a Fe-rich laterite, both blended with waste marble powder, are compared with the aim of assessing the formation of calcium-complexes in solution and any change in the kinetics due to the presence of iron in the raw material. Mechanical strength tests are performed to make clear the beneficial or detrimental effect of TEA and TIPA on the materials.</p>

scholarly journals Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials

2021 ◽  
Vol 6 (1) ◽  
pp. 10-22
Author(s):  
N. Yu. Mezenova ◽  
S. V. Agafonova ◽  
O. Ya. Mezenova ◽  
L. S. Baidalinova ◽  
T. Grimm
Keyword(s):  
Amino Acids ◽  
Molecular Weight ◽  
Amino Acid ◽  
Raw Materials ◽  
Water Soluble ◽  
Biologically Active ◽  
Low Molecular Weight ◽  
Enzyme Preparations ◽  
Freeze Dried ◽  
Mineralized Collagen

Highly mineralized collagen-containing beef raw materials (tibia, fibula and costal bones) are a source of valuable protein nutraceuticals. They include high molecular weight proteins, oligopeptides and amino acids, which anabolic and physiological potential is used insufficiently. Protein nutraceuticals were obtained by high-temperature hydrolysis of beef raw materials in combination with enzymolysis by proteolytic enzyme preparations Alcalase 2,5 L, Protamex, Protosubtilin G3x. The water-soluble fraction of hydrolysates was studied after its separation and freeze-drying on the content of nitrogenous compounds, fats, minerals, formol-titrated nitrogen, fractional molecular composition. The mathematical dependencies of accumulation of low molecular weight products of protein hydrolysis on enzymolysis duration and doses of different enzyme preparations were obtained. The rational technological scheme of complex processing of beef raw materials with production of protein, fat and mineral-protein additives was proposed. The protein weight fraction in the freeze-dried protein hydrolysates was 69.5–89.6%. All studied protein additives contained peptides with a molecular weight of not more than 100 kDa. The content of low-molecular weight oligopeptides with a molecular weight of less than 10 kDa in the protein additives obtained by enzymatic thermal hydrolysis was more than 90%. The amino acid composition of protein additives produced by different hydrolytic methods was analyzed. Sensory and functional-technological properties of freeze-dried protein compositions were studied. The amino acid potential, high assimilability and physiological activity of protein nutraceuticals from collagen-containing beef raw materials were established. It is recommended to use them in the composition of specialized biologically active additives (BAAs) to food of the osteotropic direction in recipes of specialized and personalized products as a source of amino acids and active peptides.

scholarly journals ISOLATION, PHYSICO-CHEMICAL CHARACTERISTICS OF POLYSACCHARIDE ISOLATED FROM THE FRUIT BODY OF INONOTUS HISPIDUS

2021 ◽  
pp. 99-106
Author(s):  
Gulnoza Abduvahobovna Khalilova ◽  
Abbaskhan Sabirkhanovich Turaev ◽  
Bakhtiyor Ikromovich Muhitdinov ◽  
Al'bina Vasil'yevna Filatova ◽  
Saida Bokizhonovna Haytmetova ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Raw Materials ◽  
Structural Characteristics ◽  
Fruit Body ◽  
Chemical Properties ◽  
Spectroscopic Studies ◽  
Exchange Chromatography ◽  
Water Soluble ◽  
Raw Material ◽  
Size Exclusion

The article is devoted to the study of polysaccharides isolated from the basidiomycete raw material I. hispidus and studying their physical and chemical properties. Water-soluble polysaccharides were isolated from mushroom raw materials by the method of sequential water extraction and the yield was 9.44%. Polysaccharides were separated into neutral fractions by ion exchange chromatography and purified from proteins and peptides. During the separation process, it was determined that the polysaccharide sample consisted of homogeneous polysaccharides, while the carbohydrate content of the purified polysaccharide sample was 99.4%. The carbohydrate composition of polysaccharides was determined, it was found that the polysaccharide consists mainly of glucose residues and contains minor amounts of fructose and rhamnose residues. Molecular weight and molecular weight distribution were determined by size exclusion chromatography. The Mw of the polysaccharide sample obtained was 18.7 kDa, the polydispersity index was 1.3. The results of IR-, 1H- and 13C NMR spectroscopic studies have shown that the polysaccharide, according to its structural characteristics, belongs to the β-glucan type polysaccharide having β-(1,3) and β-(1,6)-glycosidic bounds.

scholarly journals Biopotential of collagen-containing hydrolysates obtained from fish raw materials for protein sports nutrition

2022 ◽  
Vol 11 (4) ◽  
pp. 603-616
Author(s):  
Yu. O. Nekrasova ◽  
O. Ya. Mezenova ◽  
J. Th. Moersel
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Raw Materials ◽  
Food Additives ◽  
Sports Nutrition ◽  
The Body ◽  
Water Soluble ◽  
Mineral Supplement ◽  
Isoleucine Leucine ◽  
Food Ingredients

Low-molecular peptides of collagen origin are of crucial importance for the body metabolism. This work aims to substantiate the use of the hydrolysates of collagen-containing fish raw materials (scale) for protein sports nutrition. Sublimated low-molecular weight peptide water-soluble and dried water-insoluble protein-mineral supplements from the sardine scale were obtained by enzymatic thermal hydrolysis. The biopotential of scale and auxiliary food additives (apple pomace, flaxseed cake, pine nuts) was investigated using standard methods. The protein content and amino acid composition of the peptide supplement and the mineral composition of the protein-mineral supplement were analysed; their high biopotential according to the above criteria was shown. The peptide supplement contains all essential amino acids having a biological value of 59.9%. The protein-mineral supplement contains no tryptophan but a high amount of calcium (22.2 g/100 g) and phosphorus (12.0 g/100 g). The high content of functional food ingredients (protein, pectin, cellulose, polyphenols, minerals, vitamin C) in auxiliary vegetable raw materials was shown. The shape of a sports nutrition product (chocolate glazed protein bar) was substantiated. The basic recipe of a 60 g protein bar having the required protein content, a given structure and high consumer properties was established. Having a protein content of 23.5%, the bar provides a 24.1% calorific value, which corresponds to the "protein-rich food" for sports nutrition according to GOST 34006-2016. The biological protein value in the bar increased relative to the peptide supplement by 12% and amounted to 71.38%. The developed protein sports nutrition bar is dietary balanced by the content of amino acids (isoleucine, leucine, valine, methionine and cystine, phenylalanine and tyrosine, tryptophan, lysine, threonine, alanine, arginine, histidine, glycine, carnosine, taurine, ornithine, citrulline), fibre, polyphenols, calcium and phosphorus and is recommended for athletes and people having an active lifestyle.

Enzymatic Properties of endo-1,4-β-xylanase from Wheat Malt

2019 ◽  
Vol 26 (5) ◽  
pp. 332-338 ◽  
Author(s):  
Zhaojun Peng ◽  
Yuhong Jin ◽  
Jinhua Du
Keyword(s):  
Molecular Weight ◽  
Raw Materials ◽  
Research Result ◽  
Enzymatic Properties ◽  
Water Soluble ◽  
Crude Enzyme ◽  
Absolute Ethanol ◽  
Technical Problems ◽  
Beer Brewing ◽  
Brewing Process

Background: Arabinoxylan (AX) is the main non-starch polysaccharide in wheat. Wheat malts are traditional raw materials for beer brewing. AX is divided into water-soluble arabinoxylan (WEAX) and waterinsoluble arabinoxylan (WUAX). In the mashing stage of beer production, WUAX in malt is degraded by arabinoxylanase to WEAX, which is further degraded to smaller molecules and retained in the final beer. The viscosity of WEAX is related to its molecular weight. WEAX with higher molecular weight and viscosity can increase viscosity and turbidity and reduce filtration speed of wort and beer; WEAX with moderate molecular weight and viscosity contributes to the foaming characteristics and foam stability, and promotes the taste and texture of a beer; WEAX with small molecular weight has the functions of anti-tumor and lowering blood pressure and is regarded as a prebiotic. Because WEAXs with different molecular weight and properties have different impacts on the beer brewing process and qualities of the final beer, it becomes more important to control the degradation of AX during the brewing process of a beer. Endo-1,4-β-xylanase (EC 3.2.1.8) is the most important AX degrading enzyme, which cleaves the β -xylosidic bond between two d-xylopyranosyl residues linked in β-(1,4). The study of enzymatic properties of endo-1,4-β-xylanase from wheat malt is very important for the rational formulation of the content and molecular weight of WEAX in wort and beer during the mashing procedure when using wheat malt as the main raw materials. Objective: In this article, our motivation is to study the enzymatic properties (including optimum pH and temperature, pH and temperature stability, the effect of inhibitors) of wheat malt endo-1,4-β-xylanase. Methods: In this article, we prepared crude enzyme according to the method of Guo with minor modifications. The endo-1,4-β-xylanase activity was determined according to the method of Biely in the previous report with minor modifications. The 0.5 mL crude enzyme sample was mixed with 0.5 mL 1 mg/mL 4-O-methyl-dglucurono- d-xylan dyed with Remazol Brilliant Blue R (RBBR-Xylan) solution, intensively mixed, and incubated at 40 °C for exactly 90 min. The reaction was stopped by precipitation using 2 mL absolute ethanol, and the reaction mixture was stirred acutely and placed at room temperature for 30 min. Then, the mixture was mixed again and centrifuged at 6000 g for 10 min. The supernatant was collected and the absorbance was measured at 590 nm. Absolute ethanol and RBBR-Xylan were added to the control tubes first, and after the reaction was completed, the crude enzyme sample was added. One unit of endo-1,4-β-xylanase was defined as at pH 5.5 and 40 °C liberate 1 μmol xylose equivalents in 1 min per g dry wheat malt. Results: The results showed that the optimal activity of endo-1,4-β-xylanase was achieved at pH 5.5-6.0, and the enzyme was extremely stable at pH 4.5, 5.5 and 6.5 after incubation for 30, 50 and 60 min, respectively. The optimal temperature was 40-45 °C and the deactivation temperature was 75 °C. Endo-1,4-β-xylanase was stable at 20 °C and 40 °C; the stability was slightly decreased at 50 °C and rapidly decreased at 55 °C. The enzyme activity was mildly inhibited by K+, Na+, and Pb2+, moderately inhibited by Ca2+, Mg2+ and Mn2+ and severely inhibited by Cu2+, Ag+ and EDTA. Conclusion: We have got the enzymatic properties of endo-1,4-β-xylanase from wheat malt, so during wort mashing, we could apply this research result to carry out the rational formulation of the content and molecular weight of WEAX in wort and beer during the mashing procedure when using wheat malt as the main raw materials. Expected to solve the technical problems such as high viscosity, slow filtration speed and so on, but also highlight the typical flavors of WEAX such as rich and persistent foam and mellow texture during the brewing process of a beer.

scholarly journals Structure Differences of Water Soluble Polysaccharides in Astragalus membranaceus Induced by Origin and Their Bioactivity

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1755
Author(s):  
Zhili Sheng ◽  
Junmei Liu ◽  
Bao Yang
Keyword(s):  
Molecular Weight ◽  
Methyl Ester ◽  
Structural Characteristics ◽  
Health Benefits ◽  
Monosaccharide Composition ◽  
Water Soluble ◽  
Astragalus Membranaceus ◽  
Rhamnogalacturonan Ii ◽  
Related Quality ◽  
The Difference

Astragalus membranaceus is a functional food with multiple bioactivities. It presents differentiated health benefits due to origins. Polysaccharides (APS) are the leading bioactive macromolecules of A.membranaceus, which are highly related to its health benefits. However, the effect of origin on the structural characteristics of APSs remains unclear. In this work, polysaccharides from four origins were isolated and identified by NMR. The results showed APSs of four origins had identical monosaccharide composition and glycosidic linkage. Rhamnogalacturonan II pectins and α-(1→4)-glucan were the dominant polysaccharides. However, the level of methyl ester in pectins varied to a large extent. The molecular weight profiles of APSs were also different. Inner Mongolia APS had the largest percentage of 20–40 kDa polysaccharides. Molecular weight and methyl ester level were two important parameters determining the difference of APSs from four origins. These results were helpful to recognize the origin-related quality of A.membranaceus.

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

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