Özet:

The mechanism of interaction between nanoparticles (NP) from the polyfunctional food additive «Magnetofood» and functional groups of complex proteins of rye-wheat flour is established. NP of the food additive «Magnetofood» mostly interact with complex proteins at the expense of coordination bonds. Structural changes occur in the structure of complex proteins under the influence of NP from the food additive «Magnetofood»: there are formations of the «cluster» type and the electrostatic complexes of biopolymer with NP of «Magnetofood». The mechanism of the influence of NP from the food additive «Magnetofood» on the binding of H2O by lipo- and glucoproteids of rye-wheat dough is established. Nanoparticles (NP) of «Magnetofood» modify lipo- and glucoproteids, change the spatial structure, promoting the strengthening of hydration and water retention processes. In particular, under the influence of NP from «Magnetofood», glucoproteids are structurally altered, activated, they acquire additional reactive centers, specifically hydrophilic. As a result, the activated protein fragments of rye-wheat flour, when swelling, wrap around the carbohydrate fragments and form stable glucoprotein complexes. In lipoproteids, due to the presence of the polarized NP of «Magnetofood» and «clusters», as well as the system of hydrogen bonds between dipoles of H2O, the accumulation of water is observed around NP of «Magnetofood» and in the «clusters» of the lipoproteid chain. That increases the moisture-retaining ability (MRA) of rye-wheat dough. The mechanism of interaction between the «Magnetofood» nanoparticles and complex proteins and H2O molecules in the rye-wheat dough system is proposed. The accumulation of water around NP of «Magnetofood» and in the «clusters» of the lipo- and glucoproteids chains is observed as a result of: ‒ the presence of polarized NP of «Magnetofood»; ‒ the emergence of «clusters» in the matrices of biopolymers; ‒ the system of hydrogen bonds between the dipoles of H2O. All this contributes to the improvement of MRA of rye-wheat dough. It was experimentally established that the food additive «Magnetofood» has a comprehensive effect: water-retaining, fat-retaining, and stabilizing. That leads to the improvement of consumer characteristics of bakery products. From this point of view, the results of research are of interest not only for Ukraine but also for the scientific community in other countries. Author Biographies Iryna Tsykhanovska, Ukrainian Engineering Pedagogics Academy Universitetska str., 16, Kharkiv, Ukraine, 61003 PhD, Associate Professor Department of food and chemical technologies

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