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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausages(2016) Ukrainets, Anatoliy; Pasichnyi, Vasyl; Polumbryk, Maksim; Polumbryk(Ivanova), ManyefaThe methodology to measure the quality of dietary proteins for humans has been discussed for a long period of time. Protein Digestibility Corrected Amino Acid Score (PDCAA Score) was recommended by FAO/WHO as the preferred method to evaluate dietary protein quality. Unfortunately, the true digestibility of the proteins is always higher, than apparent value since digestibility measurements take into account the fecal protein. Thus, several gastrointestinal models, simulating gastrointestinal transit of food and digestive processes in the stomach and small intestine have been proposed. In this work we were applied dynamic in vitro amino acids digestibility model, which has been validated for the digestion of a broad range of food products, including dairy, wheat and fish products.Документ Surface morphology of soybean, pea, whey protein isolates, and their dried gels(2019) Polumbryk, Maksim; Shestel, Olena; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaThis study proved that SEM is a promising technique which helps to choose componentsin the composition of stabilizer dependently on the product type. It was found that theincreased amount of milk resulted in the development of 3D structure formation, as expected. Pea isolate was characterized by the great ability to the crosslinking between macromolecules of proteins. Therefore it cannot be used in the butter pastes, but may be especially useful in the cheese manufacturing. This study is limited by a low number of studied proteins isolates.Further study on larger number of proteins isolates is necessary to investigate role ofhydration level on the 3D- structure development.Документ Development of protein-fat emulsions based on vitaminized blended vegetable oils(2018) Kotlyar, Eugene; Topchiy, Oksana; Kyshenia, Andrii; Polumbryk, Maksim; Garbazhiy, Kateryna; Lanzhenko, Liubov; Honcharenko, TaisaThe article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsification process that guarantee high-quality homogenous emulsions. It investigates the samples of protein-fat emulsions with using fatty components and partial replacing animal fats for vitaminized blending of vegetable oils.According to the results of the studies of the influence of the recipe components on the quality of protein-fat emulsions and also practical recommendations for protein preparations, there were developed the recipes of multi-component protein-fat emulsions, including vitaminized blended vegetable oils and protein components: “Belkoton А91», «Forward 450», «Supro 500Е». Based on the received experimental data, there were determined the rational parameters of emulsification, namely, speed of the process − 3000 turns/min and total duration of the process – 6…10 min and also there was established, that it is expedient to enrich the content of meat pastes with protein-fat emulsions in amount 15…20 %. Thus, the development of recipes of protein-fat emulsions (PFE) is an urgent problem for creating balanced meat products. It will allow to replace fat of the animal origin for vitaminized blended vegetable oils (VBVO) in them, in such a way enriching them with fatty acids and vitamins.