![Processes and Food Production Equipment](/images/mag-ihbt.png)
Peptide-polysaccharide complexes of kelp slime, marshmallow root, flax seed
![Processes and Food Production Equipment](/images/mag-ihbt.png)
Annotation
Infrared spectroscopy of frustrated total internal reflection (IR spectroscopy of FTIR) was used to study the peptide-polysaccharide complexes obtained by water extraction of mucus for 120 min at 40–45°C, followed by precipitation with three times excess of ethanol, isopropyl alcohol of varying concentrations (23–67%), and trichloroacetic acid (3%) from dry powdered samples of thalli of kelp, marshmallow root, and whole seed of different flax varieties of national selection. Regardless of the type of raw materials, the nature of the mucus produced by the plant (intercellular, intracellular, and membrane), the nature of the precipitator and fractionation (marshmallow root) during the deposition of protein-polysaccharide complexes, a single structured band was observed in the area of protein components (1750–1500 cm-1) in the spectra of all samples of polysaccharide extracts and purified polysaccharide complexes, characterizing the peptide structure of the protein component as a part of a polysaccharide matrix. The position of the strip maximum at about 1600 cm-1 and its shape determines rather the species than the varietal difference of the studied raw materials, associated with the length of the polypeptide chains. The stability of peptide-polysaccharide structures under varying conditions of their isolation and drying temperature indicates the prospects of their use for the purpose depending on the length of the peptide chains and their amino acid composition in food technologies, medicine, cosmetology, and pharmacology.
Keywords
Постоянный URL
Articles in current issue
- The process of modifying cattle meat and bone raw materials by high-temperature hydrolysis
- Experimental studies of grinding process in auger equipment
- Morphometric study of Saccharomyces cerevisiae yeast cells as a method for evaluating their physiological state
- The influence of lipid and protein fractions of ostrich fat on the biological activity of cosmetic cream
- The substantiation of the application of organomineral fertilizers and protein growth stimulant from the deep processing products of the meat industry raw materials in the soft wheat cultivation
- The effect of dietary fiber on the quality indicators of cooked sausages
- Optimization of biomodification technological parameters of low-grade meat with lactobacilli
- Alternative antimicrobial agents obtained by selective sorption from Lactobacillus helveticus culture
- Phytase biosynthesis with Aspergillus niger micromycete during laboratory starch fermentation of corn starch hydrolysates
- Peptide-polysaccharide complexes of kelp slime, marshmallow root, flax s