hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХhfb-309Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYВлияние ферментативного гидролиза и СВЧ обработки на свойства композита растворимых и нерастворимых клетчатокhttps://orcid.org/0009-0000-3896-6220Аль ДарвишМаис

Аспирант кафедры технологии и биотехнологии мяса и мясных продуктов 

maisdarwish77@gmail.comhttps://orcid.org/0000-0002-3427-1605ДанильчукТатьяна Николаевна

Доктор технических наук,профессор кафедры технологии и биотехнологии мяса и мясных продуктов

danilchuktn@mgupp.ruРоссийский биотехнологический университет («РОСБИОТЕХ»)Russian Federation20261007202682309Copyright © Аль Дарвиш М., Данильчук Т.Н., 20262026Аль Дарвиш М., Данильчук Т.Н.Аль Дарвиш М., Данильчук Т.Н.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-mgupp.com/jour/article/view/309Аннотация

Аннотация

Пищевые волокна критически важны для здоровья желудочно-кишечного тракта, нормализации обмена веществ, контроля веса и профилактики хронических заболеваний поскольку питают микрофлору, снижают холестерин и сахар, улучшают пищеварение. Большинство людей потребляют их недостаточно, что делает обогащение ими продуктов питания весьма актуальной задачей. Для получения обогащенных продуктов с хорошими потребительскими качествами актуальным является разработка способов модификации свойств пищевых волокон различного происхождения, а также создание пищевых систем на их основе. Цель представленного исследования состояла в создании композита растворимых (инулин) и нерастворимых (пшеничная клетчатка, в том числе модифицированная) с наилучшим балансом структурных и функциональных характеристик. Исследованы различные соотношения пшеничной клетчатки и инулина. Установлено, что комплексная модификация пшеничной клетчатки, основанная на ферментативном гидролизе с последующим микроволновым нагреванием, является эффективным подходом к улучшению ее функционально-технологических свойств, а также свойств композитов, в частности степени набухания и водоудерживающей способности. Определено соотношение пшеничных волокон и инулина (1:1) для получения композита со стабильной и улучшенной структурой и наиболее высокими технологическими характеристиками. Полученные результаты подтверждают научную и практическую значимость предложенного способа регулирования функциональных свойств пищевых волокон и их композитов, обосновывают перспективность такого подхода при разработке мясных продуктов с повышенной пищевой ценностью и улучшенными потребительскими свойствами для эффективного здоровьесбережения.                                                                     

Abstract

Abstract

Dietary fiber is critical for gastrointestinal health, normalizing metabolism, weight control, and preventing chronic diseases because it nourishes microflora, lowers cholesterol and sugar, and improves digestion. Most people do not consume enough of them, making fortifying foods with them a very pressing issue. To obtain enriched products with good consumer qualities, it is important to develop methods for modifying the properties of dietary fibers of various origins, as well as the creation of food systems based on them. The aim of the presented study was to create a composite of soluble (inulin) and insoluble (wheat fiber, including modified) fibers with the best balance of structural and functional characteristics. Different ratios of wheat fiber and inulin were investigated. It has been established that complex modification of wheat fiber based on enzymatic hydrolysis followed by microwave heating is an effective approach to improving its functional and technological properties, as well as the properties of composites, in particular the degree of swelling and water-holding capacity. The ratio of wheat fibers and inulin (1:1) was determined to obtain a composite with a stable and improved structure and the highest technological characteristics. The obtained results confirm the scientific and practical significance of the proposed method for regulating the functional properties of dietary fibers and their composites, and substantiate the potential of this approach in the development of meat products with increased nutritional value and improved consumer properties for effective health preservation.                        

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