The method of preparation of a colloidal solution of chitosan

 

(57) Abstract:

The invention relates to the dairy industry, can be used in fish, meat and food processing industry. For implementing the method of the chitosan is dissolved in the milk serum acidity 100-200oT, which is pre-cleaned from the part of the whey proteins by way of thermal denaturation, cooled to 15-20oC. Then filtered, make dry chitosan in quantities of 0.5-1.0%, mix and perform the process of swelling and dissolution with time up to 24 h and filtered. The invention allows to obtain a colloidal solution of chitosan with improved properties, to exclude from the chemical solution chelidonichthys substances, to reduce the cost and expand the range of its use.

The invention relates to the dairy industry, can be used in fish, meat and food industry.

Known ability of chitosan dissolved in organic acids to produce colloidal solutions and their use for food production in order to give them appropriate sensory, rheological and physical characteristics. The increasing interest in IP. is obosnovanie technology products with controlled structure with complex processing of aquatic organisms. Dissertation for the degree of doctor of technical Sciences. M., 1995, -45C.).

Closest to the claimed method is a method of obtaining a solution or gel of chitosan, including the introduction of dry chitosan and acid chelidonichthys substance in the solvent, which is used as the water. After twelve hours stirring until complete dissolution receive the solution with variable viscosity, which depends on the ratio and the number of components and is selected in accordance with the established case of application in various fields of national economy (EN 94039534, 08 AT 37/08 from 20.08.1996).

However, solutions or gels of chitosan prepared according to this method, it is undesirable to use when developing food products because of the content in solutions of chemical heatconductivity substances, some of which can move in the finished product, reducing its quality.

Colloidal solutions of chitosan in organic acids have a slightly astringent taste, slightly fishy flavor, the smell of acetic acid (if this acid is used for rest

Currently, more thorough cleaning at the stage of chitosan were significantly improve its organoleptic characteristics. Purification of chitosan activated carbon, treatment with proteolytic enzymes can reduce astringent taste, without eliminating it entirely. The inclusion of chitosan solutions of nucleotides leads to a significant reduction astringent taste. At the same time additional processing increases the cost of the finished product (Bogdanov, C. D. , Patryshev S. M., S. Maksimova N. // Research opportunities to improve the taste of food chitosan. Abstracts of all-Union scientific-technical conference "the Intensification of technological processes in the fishing industry" - October 4-6, 1989, Vladivostok, 1989, with 183).

The aim of the invention is to obtain a colloidal solution of chitosan with improved properties, an exception to the solution of chemical heatconductivity substances, reducing the cost and expanding the range of its use.

The essence of the new technical solution is achieved by using whey as a solvent of chitosan with the subsequent use of the obtained colloidal solution when developing food is the cost, acidified to pH 100-200oT prepared sour serum, heat up (962)oC, kept at this temperature for 5-60 min heat denaturation of proteins. Then the whey is cooled to 15-20oC and filtered. In refrigerated serum make dry chitosan in quantities of 0.5-1.0% by weight of whey and mix thoroughly. The resulting mixture is left to swell and dissolve the chitosan within 24 h, filtered through a fabric filter and leave it for storage until use. Get a homogeneous viscous translucent colloidal solution compositional amendment serum-chitosan.

It is well known that whey composition, nutritional and biological value refers to the valuable raw materials from which it is possible to produce a wide range of food and feed products. The high content of lactose in whey, biologically valuable proteins, mineral salts, organic acids and vitamins, low price make it an attractive raw material for professionals in many sectors of the food industry and fodder production (A., Khramtsov, whey. -M.: Food industry, 1979, -271 C.).

Organic the activities of various groups of microorganisms, developing both in milk and in serum. The most abundant organic acids acid whey due to the nature of the technology the main product of the cheese. In it the number of lactic acid is about 0.8%. An even greater number of organic acids can be obtained by targeted treatment serum lactic acid microorganisms.

Given the complexity of whey and its properties, it is possible to use as solvent of chitosan with the aim of obtaining a colloidal solution and is used as an amendment in the formulation of a wide range of products of new generation on the basis of raw milk. The use of whey as a solvent chitosan can achieve several advantages, improves the taste and smell of a colloidal solution, eliminates the use of chemical compounds to increase the solubility of chitosan decreases the cost of production with the use of such solutions in the following.

To obtain solutions of chitosan with parameters indicating the manifestation of their properties builders, enough to make dry the minimum concentration of chitosan 0.5%.

With the increase of chitosan formed solution with viscous structure and to the presence of particles of undissolved chitosan, making chitosan in more than 1% leads to the formation of a colloidal solution with high viscosity.

It is essential that acidity of the whey. It is set in the range of 100-200oSo

When the acidity of the whey less than 100oT the process of dissolution of chitosan is slowing, and the concentration of chitosan in the solution decreases due to separate undissolved particles.

The increase in titratable acidity 200oT and above helps to increase the rate of dissolution of the chitosan and the increase of its concentration in solution. However, this solution has significant differences in the physico-chemical parameters due to the low pH of the serum used for dissolving chitosan Property of chitosan as a weak base leads to a slight increase of pH, but not enough to effectively use a colloidal solution by appointment.

The dissolution of chitosan well enough runs at 15-20oC. With increasing temperature the rate of dissolution increases, but this requires additional anemia. The resulting solution was stored up to 20 days.

Example 1. Milk cheese whey after separation is acidified to 100oT and pH of 4.45 prepared sour serum, heated to 96oC, kept at this temperature for 30 min heat denaturation of proteins. Then the whey is cooled to 15oC and filtered. In refrigerated serum make dry chitosan in the amount of 0.5% by weight of whey and mix thoroughly. The resulting mixture is left with periodic mixing for complete swelling and dissolution of chitosan within 12 hours Receive homogeneous slabovski translucent solution with single particles swollen but not dissolved chitosan. The taste and smell of the solution - pure, typical whey, sour, slightly astringent, with no fish taste and odor. Then the solution is filtered through a fabric filter, and determine its physico-chemical parameters and leave them for storage until use. The kinematic viscosity of the finished product is 8.7 mm2/s, active acidity of 4.8%

Example 2. Milk cheese whey after separation is acidified to 200oT and pH 3.5 pre-cooked sour serum, heated to 96oC and filtered. In refrigerated serum make dry chitosan in the amount of 1.0% by weight of whey and mix thoroughly. The resulting mixture is left with periodic mixing for complete swelling and dissolution of chitosan within 24 hours Receive a homogeneous viscous transparent solution of chitosan without a single gelatinous lumps of chitosan. Taste and smell - clean, typical whey, sour, slabovatoe, no fish taste and odor. Then the solution is filtered through a fabric filter, and determine its physico-chemical parameters and leave them for storage until use. The kinematic viscosity of the obtained solution is 10.4 mm2/s, active acidity - 4,25%

The use of whey as a solvent chitosan has a number of advantages. Whey is a natural product and is always available on dairy enterprises in sufficient quantity. Given the unique curative properties of chitosan (digestion, excretion of heavy metals and bile acids, increased anticancer immunity) in various diseases (atherosclerosis, hypertension, gastritis with increasing the initial compositional amendment, obtained on the basis of whey. Therapeutic and prophylactic properties of chitosan solutions on whey increased thanks to a unique multi-component composition of serum and its biological properties. The presence of the whey lactose in the form of a true solution contributes to a more pure taste of the solution and products using it.

Properties of a colloidal solution of chitosan to form with milk proteins protein-chitosan complexes allow you to use them as a basis for developing a next-generation product with curative properties.

The method of preparation of a colloidal solution of chitosan, including the process of making the dry component in the solvent, thorough mixing, swelling with periodic stirring and keeping up to complete dissolution, characterized in that for dissolving chitosan use whey having a pH of 100-200oT, which is pre-cleaned from the part of the whey proteins by way of thermal denaturation, cooled to 15-20oWith filter, make dry chitosan in quantities of 0.5-1.0%, mix and perform the process of swelling and dissolution from the well is

 

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