Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 65724 10.21603/2074-9414-2023-2-2441 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Ultrasound Treatment of Iota-Carrageenan and Guar Gum Влияние ультразвукового воздействия на свойства йота-каррагинана и гуаровой камеди https://orcid.org/0000-0002-7302-106X Нициевская Ксения Николаевна Nitsievskaya Kseniya N. https://orcid.org/0000-0002-5157-2004 Станкевич Светлана Владимировна Stankevich Svetlana V. https://orcid.org/0000-0003-4350-085X Бородай Елена Валерьевна Boroday Elena V. borodajelena@yandex.ru Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation Сибирский федеральный научный центр агробиотехнологий Российской академии наук Краснообск Россия Siberian Federal Scientific Center of Agro-BioTechnologies of the Russian Academy of Sciences Krasnoobsk Russian Federation 23 06 2023 23 06 2023 53 2 357 367 06 09 2022 07 02 2023 https://fptt.ru/en/issues/21711/21756/

Применение гидроколлоидов в пищевой промышленности позволяет создавать низкокалорийные продукты с сохранением структурных характеристик традиционных аналогов. C целью моделирования вязкости текстуры и стабилизации пищевых систем также применяют электрофизические методы. Влияние ультразвукового воздействия на стабилизацию пищевой системы в состоянии геля не изучено. Целью исследования являлось изучение влияния обработки гидроколлоидов (полисахаридов) ультразвуком для дальнейшего использования при производстве пищевых продуктов (мясных и рыбных студней, желейного мармелада, пастилы, зефира, желе, пудингов, мороженого и т. д.) со стабильной текстурой. Объектами исследования являлись образцы коллоидных систем на основе пищевого гидроколлоида (йота-каррагинана или гуаровой камеди) и очищенной воды в соотношении 1:100. Образцы подвергались ультразвуковому воздействию при различном диапазоне времени и рН. Стандартными методами определяли вязкость, активную кислотность, температуру и прозрачность (коэффициент пропускания, Т, %) полученных коллоидных систем. Для анализа органолептических свойств применяли дескрипторно-профильный метод. Изучили поведение гидроколлоидов под воздействием ультразвука при разных значениях рН среды (3,9, 7,0 и 9,0). Коллоидная система с йота-каррагинаном имела следующие показатели: вязкость при нейтральном рН – 47,6 мПа·с, при кислом рН – 45,7 мПа·с, при щелочном рН – 22,3 мПа·с. Вязкость гидроколлоидной системы с гуаровой камедью зависела от рН среды: в нейтральной среде снижалась в процессе обработки с 119,0 до 64,8 мПа·с, в кислой – не менялась и была в пределах 3,5 ± 0,2 мПа·с, в щелочной – незначительно увеличилась и составила 6,52 мПа·с. Максимальная температура коллоидной системы составила 46,5 °С в нейтральной среде. При исследовании влияния ультразвука на свойства гидроколлоидов система с йота-каррагинаном показала лучший результат при кислотности среды в пределах 3,9–6,0 е.д. для получения текучей гелеобразной структуры. В качестве желирующего агента для получения продукции рекомендовано применение йота-каррагинана после воздействия ультразвука. Вязкость продукта с гуаровой камедью при использовании ультразвука будет снижаться, а необходимая структура не будет достигнута.

Hydrocolloids make it possible to produce low-calorie analogues of traditional foods that maintain the original structural properties. Electrophysical methods control viscosity and stabilize food systems. However, the stabilizing effect of ultrasonic treatment on gel remains understudied. The research featured the effect of ultrasonic treatment on hydrocolloids (polysaccharides) used in meat or fish jelly, marmalades, marshmallows, puddings, ice cream, etc. The study involved samples of colloidal systems based on iota-carrageenan or guar gum and purified water (1:100). The samples underwent ultrasonic treatment at various time and pH ranges. The viscosity, active acidity, temperature, and transparency (transmission coefficient, T, %) of the obtained colloidal systems were determined using standard methods, while the sensory profile was defined by the descriptor-profile method. Hydrocolloids were subjected to ultrasound at pH 3.9, 7.0, and 9.0. The colloidal viscosity of the iota-carrageenan sample was 47.6 mPa·s at neutral pH, 45.7 mPa·s at acidic pH, and 22.3 mPa·s at alkaline pH. The viscosity of the hydrocolloid system with guar gum depended on the pH of the medium: it decreased during processing from 119.0 to 64.8 mPa·s in the neutral medium but remained the same (3.5 ± 0.2 mPa·s) in the acid medium and reached 6.52 mPa·s in the alkaline medium. The maximum temperature of the colloidal system was 46.5°C in a neutral medium. The system with iota-carrageenan showed the best result at medium acidity in the range of 3.9–6.0 units and produced a fluid gel-like structure. Sonicated iota-carrageenan could be recommended as a gelling agent. Guar gum viscosity, on the contrary, lost its viscosity and failed to produce the desired structure.

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