Özet:

Moisture-retaining capacity (MRC) is one of the most important functional-technological properties. The food additive "Magnetofood" produces a comprehensive effect, including MRC. That explains the importance of studying the MRC mechanism of "Magnetofood". We have established the mechanism of interaction between nanoparticles (NP) of the food additive "Magnetofood" and the functional groups of biopolymers of the carbohydrate complex of rye-wheat flour. A "cluster-capillary" MRC model of "Magnetofood" with dough carbohydrates is proposed. Water molecules are initially adsorbed, particularly at the surface of starch grains and in micro capillaries. The "Magnetofood" NP, due to their nano dimensions, active and ionized surface, biocompatibility with the polymeric molecules of carbohydrates, easily penetrate their pores (micro-capillaries). The "Magnetofood" NP possess a high chemical potential; they, consequently, activate, for example, the surface of starch grains and the inner surface of capillaries. The nanoparticles of "Magnetofood" form complexes with the ОН-groups and ether of oxygen of amylose and amylopectin of starch through coordination bonds. There emerge the supramolecular ensembles "Magnetofood"-carbohydrate" of the "cluster" type. The "Magnetofood" NP electrostatically interact also with the dipoles of water. Strong aqua complexes thereby form. The Н2О molecules then penetrate the least organized sections of chains of polysaccharide macromolecules. They are retained there by the hydrogen bonds with the "Magnetofood" dipoles and the ionogenic groups of carbohydrates: atoms of hydrogen and oxygen of the ОН-groups of D- glucopyranose residues. Aqua complexes form around the "Magnetofood" NP; solvato associates form in the "clusters". Polymer chain diverge thereby improving the penetration of Н2О dipoles inside the carbohydrate. Such water absorption weakens the intra-macro-molecular bonds in the dense layers of the polysaccharide and contributes to the penetration of moisture inside. We have experimentally determined that the food additive "Magnetofood" produces a comprehensive effect: sorption, complexing, moisture- and fat-retaining. That leads to an increase in yield and improves quality of bakery products. In this context, the research results are of interest not only for Ukraine but also for the scientific community in other countries. Author Biographies Iryna Tsykhanovska, Ukrainian Engineering Pedagogics Academy Universytetska str., 16, Kharkiv, Ukraine, 61003 PhD, Associate Professor Department of food and chemical technologies  

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