Chapter 9. Justification of the technology for the use of Phyllophora (Zernov field) carrageenan as a regulator of the consistency of food products
Keywords:
Carrageenan, phytocolloid, consistency regulator, extraction, rheological properties, physical and chemical properties, food technology
Synopsis
Food technology progressive solutions
The results of theoretical and experimental studies and progressive solutions regarding the use of the phytocolloid – carrageenan Phyllophora (Zernov field) extracted from the Black Sea red algae Phyllophora Brodyas food consistency regulator is presented. The technological aspects of the use of carrageenan from the Black Sea red algae Phyllophora Brody are substantiated. The study shows that the use of this drug ("PZF" carrageenan) is appropriate for expanding the range of consistency regulators of food industry products. It is found that "PZF" carrageenan extracted from the Black Sea red algae Phyllophora Brody has a 3.6-anhydrogalactose content of 21.3 %; the mass fraction of sulfoether groups (in terms of SO4) is 24.2 %. The concentration dependence of the viscosity of the carrageenan solutions "PZF" is studied. With an increase in the concentration of "PZF" carrageenan to 2 %, the flow index of the solution decreases sharply, which indicates an increase in the structuredness of the system. The dependence of the viscosity of the "PZF" carrageenan solutions on the shear rate gradient in the interval 3–1312 s–1 is established. In the studied range of shear rates, the viscosity of solutions obeys the power law and is described by the Ostwald-Weyl equation. It is found that the reversible destruction of the structure occurs under the action of shear. The degree of thixotropic reduction of the "PZF" carrageenan solution is 87.9 %. The influence of temperature and pH on the rheological properties of "PZF" carrageenan solutions is studied. It is found that at temperatures up to 45 °C, carrageenan macromolecules exist in a spiral conformation, and at higher temperatures they undergo a thermoreversible transition into a coil conformation. This transition causes a decrease in viscosity and gelation of the solution. It is found that "PZF" carrageenan solutions retain their abnormally viscous properties in a wide pH range. When the pH of the solution changes from 1 to 11, no signs of a conformational transition of macromolecules of "PZF" carrageenan are detected. In the process of storage, the viscosity of "PZF" carrageenan solutions first increased, and then decreased, regardless of the pH value. A solution with pH = 4 has high stability during storage. An acidic environment prevents the development of microorganisms; however, in this case it is not strong enough to cause significant hydrolysis of the polysaccharide. The obtained data on the chemical and physic-mechanical properties of "PZF" carrageenan solutions make it possible to predict
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