Method of processing plant material, product obtained using such method and use of such product

FIELD: chemistry.

SUBSTANCE: large part of the cells of material, containing non-starch polysaccharides is destroyed in the grinding process, obtaining particles, containing non-starch polysaccharides, which are high solubility when the product gets into contact with dissolving media. The non-starch polysaccharides are contained in particles, obtained by breaking up material until formation of particles with particle size less than the size of the corresponding initial cells of the non-starch polysaccharide. The material can be crushed using a combination of heat, pressure and shearing force. Crushing can be carried out through extrusion, intumescence and homogenisation under pressure. Preferred materials for such processing include oats, rye or their part. Solubility and conditions for dissolving the product can be regulated through mixing the material, subject to crushing, with a component rich in amylopectin. The product, obtained using this method, can be used in food products.

EFFECT: increased solubility of non-starch polysaccharides contained in grinded materials.

15 cl, 4 dwg, 8 tbl, 5 ex

 

The technical FIELD

The invention relates to a method of processing plant material is carried out in order to achieve high solubility of non-starch polysaccharides contained in this material. The invention relates to a product that can be obtained in this way, and to the use of the product obtained by this method.

PRIOR art

Plant materials contain a variety of non-starch polysaccharides, which when dissolved in water cause tackiness (stickiness) of these materials. It was found that when used in diet human nutrition, these compounds have a favorable effect. Unlike starch, these polysaccharides are not destroyed in the upper part of the digestive tract, and are non absorbable all the way to the large intestine. It has been proven that non-starch polysaccharides induce a feeling of satiety and, therefore, are useful for controlling body weight (Howarth N; Saltzman E, Roberts S, Dietary fiber and weight regulation. Nutrition Reviews, 2001, 59 (5), SS-139). It has also been shown that non-starch polysaccharides slow absorption (adsorption) of carbohydrates, so if a food product contains non-starch polysaccharides, after a meal the blood sugar rises more slowly (Wood, Peter J. Evaluation of oat bran as a soluble fiber source. Characterizationof oat β -glucan and its effects on glycemic response. Carbohydrate Polymers, 1994, 25 (4), SS-336). It was proved that in particular water-soluble non-starch polysaccharides reduce LDL-cholesterol (low-density lipoprotein, LDL) in serum, and thus reduce the risk of cardiovascular disease (Braaten J T; Wood P J; Scott F W; Wolynetz M S; Lowe M K; Bradley-White P; Collins M W, Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. European Journal Of Clinical Nutrition, 1994, 48 (7), SS-474). In addition, in the large intestine, these bacteria form decomposition products non-starch polysaccharides, which have a beneficial effect in the prevention of some forms of cancer (Reddy, Bandaru S.; Hirose, Yoshinobu; Cohen, Leonard A.; Simi, Barbara; Cooma, Indrane; Rao, Chinthalapally V., Preventive potential of wheat bran fractions against experimental colon carcinogenesis: implications for human colon cancer prevention. Cancer Research, 2000, 60 (17), c.c.4792-4797).

However, many of the above health effects depend on the solubility of non-starch polysaccharides in water. In the work of Beer et al. "Effects of oat gum on blood cholesterol levels in healthy young men" (European Journal Of Clinical Nutrition, 1995, 49 (7), c.c.517-522) indicated that the high solubility and high viscosity enhances the ability of oat products to reduce the level of cholesterol in the blood.

The solubility of non-starch polysaccharides derived from plant raw materials, determined by the physical and chemical properties of the material. These properties Rel which includes cross-linking between different molecules, the hydrophobicity or the particle size of the material. From prior art it is known to enhance solubility of non-starch polysaccharides in such materials by changing the pH of the aqueous phase (patent US 5518710, Methods for extracting cereal beta-glucans), by increasing the temperature (Zhang, Decai; Doehlert, Douglas C.; Moore, Wayne R., Factors affecting the vis-cosity of slurries of oat groat flours. Cereal Chemistry, 1997, 74 (6), c.c.722-726), by grinding (milling) of the material into particles of small size (Wood, P.J.; Siddiqui, I.R.; Paton, D. Extraction of high-viscosity gums from oats. Cereal Chemistry, 1978, 55 (6), c.c.1038-1049), and by adding to the material a variety of hydrolytic enzymes (patent US 5846590, Method for enriching soluble dietary fibre).

It is known that alkaline pH increases the solubility of the polysaccharides, and the same is true at low temperatures. However, for food production, these methods are not applicable due to the fact that they have a significant negative impact on the taste of the product. The use of different hydrolytic enzymes with the aim of increasing the solubility leads to additional costs and requires compliance with legislative restrictions and authorization procedure caused by these restrictions.

However, the above-described pre-treatment has little impact on most of the attempts to increase the solubility of non-starch polysaccharides prepared from PI is of evich products in the digestive tract. Digestion is primarily controlled by local variations in pH in the digestive tract and digestive food enzymes, sekretiruemyi in the digestive tract. It is known that to increase the solubility of the material components in the water phase is used, the grinding material into particles of smaller size. However, the benefits obtained by grinding depend on dissolved compounds from material that serves as the basis. For example, the grinding does not give any significant advantages with respect to the solubility of non-starch polysaccharides derived from grain. Grain seeds are large cells of the endosperm, such as oats, their size is in the range from 400 to 800 μm, while a large part of most of the small particles obtained by grinding, is of the order of 100 to 300 μm. Therefore, when the grinding will be first destroyed the cells of the endosperm, which will lead to the selection of the starch, forming the most finely milled part of the flour. Accordingly, the cells of the aleurone and abolarinwa layer having the largest share of non-starch polysaccharides, have considerably smaller dimensions, components, for example, for oats of 10-30 μm. In the process of refining these cells tend to remain intact, forming a group of a few the fir cells, in which the non-starch polysaccharides cannot be freely exposed to the surrounding solvent environment. Thus, it is also clear that attempts to reduce the particle size by sieving the flour will result in even greater concentration of starch.

A disadvantage of the known technologies division is that the cellular structure of the beans that have the highest content of non-starch polysaccharides, it is difficult to grind to the desired dimensions. In the mainly non-starch polysaccharides, which are located on the fracture surfaces of the particles come into immediate contact with the solvent medium, such as water.

The INVENTION

The present invention is to increase the solubility of non-starch polysaccharides by processing that eliminates the disadvantages and limitations of the methods described above. The method according to the invention is characterized by the fact that the material is crushed by means of mechanical energy for the formation of particles so that the grinding process, at least, most of the cells containing non-starch polysaccharides, the material was damaged.

Therefore, in accordance with the invention requires that more than 50%, preferably more than 90% of these cells in the material were split, tresnuti, or once many in the grinding process, so that non-starch polysaccharides contained in the cells that could be allocated for coming in contact with solvent environments, such as water or aqueous solutions containing the crushed product.

Damage to cells in accordance with the invention improves the interaction between the solvent medium, such as aqueous phase, and non-starch polysaccharides inside the cells and outside the cells, resulting in increased solubility. This is manifested mainly in the accelerated dissolution, as well as to increase the amount of soluble material in the invention.

The grinding is preferably carried out in such a way that at least a large part of non-starch polysaccharides contained in the cells, was found in particles obtained by shredding and having a size less than the size of the corresponding source cell non-starch polysaccharide. This applies to more than 50%, preferably more than 80% of non-starch polysaccharides contained in the cells of the material. In the ideal case, the split should essentially 100% of the cells.

In accordance with the invention, the plant material can be crushed to smaller particles than has been achieved to date, by using known technologies of grinding. ISM is lchemy material, which may be partially or fully represent the seeds of cereals, such as oats, rye or barley, or their parts (fractions), can be crushed to a particle size less than 100 microns, preferably less than 50 microns, and most preferably less than 20 μm. Preferably, the particle size should be less than the cell size of crushed material, so that even the smallest cellular structure of the material were destroyed, so that the effective concentration of compounds within cells, subject to dissolution, relative to the solvent environment was increased, and the solubility was increased.

When using the product obtained in accordance with the present invention, in industrial manufacturing processes, non-starch polysaccharides contained in the product, fast dissolve, increasing the viscosity. The increased viscosity may be useful in the process of absorption of the product obtained in accordance with the invention, as such or as part of a food product, providing more favorable conditions for the dissolution of non-starch polysaccharides in the digestive tract. The invention also has two positive effects on the solubility of non-starch polysaccharides: with decreasing particle size the size of the particles with respect to the water increases, and the connection used in ka is este solvent, is in immediate contact with the intercellular structures.

The solubility product can also be controlled by means of suitable dissolution inhibitors (i.e. components that slow dissolution), such as amylopectin. Comminuted plant material may either itself initially to contain amylopectin, in addition to non-starch polysaccharides, for example, waxy rice, waxy barley, or amylopectin or Supplement, it contains may be later mixed with plant material, before or after grinding.

Typical non-starch polysaccharide of interest in the diet food is β-glucan, which is found, for example, in the cell walls of the seed grain, and as an integral part of the structure of yeast cell walls. The invention, in particular suitable for use in increasing the solubility of β-glucan. The invention also provides advantages in the processing of materials containing pentosan.

The impact of the method according to the invention the product is achieved by the fact that the material used for its production, is exposed to mechanical energy in an amount such that the particle size became smaller than the size of the cells of the material containing non-starch polysaccharides. In fact, the size of the cells of the subject resolution is increased, may vary significantly depending on the material. Therefore, the technical result of the invention is not associated with any universal value of the particle size, and may vary from one material to another, depending on the size of the cells to be destroyed. As for grains of oats, it is known that the size of the cells may also vary significantly in different parts of the grain (Oats Chemistry And Technology, Editor Francis H. Webster, American Association of Cereal Chemists, Eagan Press, 1986). The cells of the endosperm typically have a size in the range from 50 to 150 μm, while the aleurone and abolarinwa cells rich in non-starch polysaccharides, have a size in the range of 10 to 30 μm. Thus, the effective action of the invention obtained by effects on grain mechanical energy in a quantity which is sufficient to make the grain material, including the aleurone and abolarinwa layers were crushed to sizes less than 50 microns, preferably less than 20 microns.

The invention is not related to any particular variant of its implementation, the desired product property can be obtained by combined effects of heat, pressure and shearing forces, for example, by extrusion or expansion at low moisture content, or by homogenization of the material in the presence of excess water during repeated exposure pressure is I and/or cycles of homogenization as long while the material will not be exposed to the amount of energy provided by the invention (i.e. sufficient to achieve its result). Thus, the invention has a simple embodiment, is suitable for large-scale industrial production, and does not require significant additional costs for use in the implementation.

INFORMATION CONFIRMING the POSSIBILITY of carrying out the INVENTION

Preferably the method according to the invention is carried out by extruding, if it is desirable to simultaneously form the composition of the product. The recommended amount of energy used for extruding, lies in the range from 0.15 to 0.39 kW·h/kg of material. Plastic mass formed in the extrusion process, in which the original material was crushed to particle sizes according to the invention, after drying can be converted (molded) into a product having a desired size and shape of the particles. Most preferably, the product according to the invention receives the first humidity control extrudable material to a value of from 6% to maximum 20%. Extrusion is the preferred form of the invention, also in the case when you want to control the dissolution rate of non-starch polysaccharides. Houses the electoral effect on the solubility of non-starch polysaccharides in the treatment, cooking and in the digestive tract is achieved by mixing with extrudable material of certain substances, such as various preparations of starch, the solubility of which depends on time, pH, mechanical or enzymatic action.

If method according to the invention is carried out by homogenization, it is preferable to use an excess of water, constituting more than 50% by weight of the flour, and the pressure homogenization to maintain in the range from 50 to 800 bar, and repeat the process up until the amount of energy transferred to the material, will not be sufficient to obtain particles of the desired size. Homogenization is the most preferred in the case when you want to receive liquid end product, or when it is desirable that the final product had a high water content.

The method according to the invention allows to obtain a product in which the non-starch polysaccharide substances have significantly higher solubility than the solubility of the respective materials without processing method according to the invention. The product according to the invention is characterized by the fact that it contains a plant material, which was crushed to form particles in which at least a large part of the cell material containing non-starch polysaccharides, RA is destroyed (damaged), so that non-starch polysaccharides had increased solubility in the aqueous phase, from which the product is brought into contact. The destruction of cells occurs without appreciable disintegration of the structure of non-starch polysaccharides. Typical biological plant material containing important from a physiological point of view, the share of non-starch polysaccharides include, for example, such crops as oats, barley and rye.

Further, the invention relates to the use of material crushed to particles, as described above, in food or animal feed, in which the non-starch polysaccharides have an increased solubility in the digestive tract. The invention also particularly relates to the use of this material for the controlled increase of the viscosity with the aid of soluble polysaccharides in different environments.

Hereinafter the invention is described in more detail by means of laboratory tests with links to relevant accompanying graphic materials 1 and 2.

A BRIEF DESCRIPTION of GRAPHIC MATERIALS

Figure 1 illustrates the effect of different amounts of mechanical energy transferred oat fibers in the extrusion process, the destruction of the cells of oat fiber.

The top Figure 1A: oat fiber was extrudible, transferring mechanical energy is Gia in number, equal 0,364 kW·h/kg

The lower figure 1b: oat fiber was extrudible, transferring mechanical energy equal to 0,151 kW·h/kg

Figure 2 illustrates the reduction of particle size of oat fiber in the homogenization.

The top Figure 2A: oat fiber homogenized under a pressure of 200 bar.

The lower figure 2b: oat fiber homogenized without back pressure (p=0 bar).

DESCRIPTION of embodiments of the INVENTION

Example 1

Oat fiber, manufactured by Oat Bran Concentrate, Suomen Viljava Oy, Finland, was extrudible using extruder model APV MPF 19/25, manufactured by K-·Tron Ag, 95% oat fibers have a size in the range from 100 to 500 μm. Fiber also contained 17% β-glucan per dry weight. The feed speed, the rotation speed of the screw of the extruder and torque were recorded and used to calculate the amount of specific energy (kW·h/kg)consumed for grinding oat fiber, in accordance with the following equation:

In this equation the value of 0.004 kW/rpm is a constant value for this hardware.

Changing terms and conditions of extrusion allows you to adjust the amount of mechanical energy transmitted oat fibers. The amount of water and is used in the normal process of extrusion, ranges from 25 to 50%. If the extrusion process uses significantly less water, the mechanical energy will be transferred to the material in larger quantities than in the normal extrusion process. Optionally, the material may ekstrudirovaniya consistently carried out in two stages so that the material could be transferred to a large amount of mechanical energy for the same amount of moisture, which is typically used during extrusion (table 1).

Table 1
Feed rate oat fiber, g/minThe humidity in the extrusion process, %Screw rotation speed, R/minTemperature, °Specific mechanical energy, kW·h/kg
34,1293131100,151
55,3203181200,211
55,3213201200,221
167*a)313181090,237
55,3133221210,267
123*b) 233191130,342
126*c)223191100,364
126*d)173181080,390
*a)The product obtained by extrusion of oat fiber in two stages. Specific mechanical energy is calculated by summing the energy transferred in two stages extruded:
a)humidity during the first extrusion was 29%,
b)humidity during the first extrusion was 20%,
c)humidity during the first extrusion was 21%,
d)humidity during the first extrusion was 13%.

Figure 1 shows that the transfer of mechanical energy oat fibers in the number 0,390 reduces the particle size of oat fiber to a size smaller than the size of the cells contained in the fiber. If the amount of mechanical energy transmitted oat fiber, is the value corresponding to the normal conditions of extrusion, 0,151 kW·h/kg, the material is mostly in the form of particles larger than the size of the glue is key. Thus, the figures illustrate the destruction of cell structures.

Example 2

Extruded oat fiber, obtained as described in Example 1, was mixed with water so that the mixture containing oat fiber, has a concentration of β-glucan, equal to 0.75%, in a mixture with water. The mixture is incubated for 1 hour at a temperature of 37°before measuring the viscosity. The viscosity was measured by an apparatus Bohlin Visco 88 BV production company Bohlin Rheology AB, Lund, Sweden, using the cylinder-30. The viscosity was measured at two different shear rates, the 42-1and with 72-1. These values were interpolated value of the viscosity at the shear rate 58-1. When increasing the amount of energy used was observed the increase of viscosity (see table 2).

Table 2
The influence of the amount of mechanical energy transferred oat fiber or rice flour during extrusion, the viscosity of the aqueous suspension products
Specific mechanical energy, kW·h/kgThe viscosity of oat fiber, MPa·
Raw oat fiber302
0,151413
0,211515
0,221518
0,237504
0,267500
0,342598
0,364570
0,390571

Example 3

Oat fiber homogenized in 5%aqueous suspension (Rannin, laboratory homogenizer high pressure model MINI-LAB, type N) at different pressures. After homogenization the mixture is incubated for 1 hour at 37°C, after which the measured viscosity. Viscosity was measured as described in Example 2. Viscosity measurements showed that homogenization significantly increases the viscosity of the mixtures (see table 3).

Table 3
The effect of pressure homogenization on the viscosity of the mixture oatmeal fiber - water
The pressure in the homogenizer, barViscosity, MPa·
0304
100413
200404
300439
50+50*420
*Homogenization in two consecutive stages.

In the process of homogenization of the structure of the cells of oat fiber is destroyed, and the particle size became smaller, che is the size of the cells of the individual particles oat fiber (see 2).

Example 4

Extruded products were prepared using oat fibers described in Example 1 and a commercially available rye flour. The extrusion was carried out using an extruder model APV MPF 19/25, manufactured by Tron Ag. The mechanical energy transferred to the product, was calculated as described in Example 1. Rye flour has extrudible using two different amounts of energy (see table 4), while the second of the samples (obtained using 0,301 kW·h/kg) was used for further studies.

Table 4
The feed speed of rye flour, g/minThe humidity in the extrusion process, %Screw rotation speed, R/minTemperature, °Specific mechanical energy, kW·h/kg
31502201100,055
31214401080,301

Oat fiber was extrudible, passing the fibers mechanical energy in the amount of 0,342 kW·h/kg also received homogenized oat fiber by homogenizing 5%mixture of oat fiber in the Vuh sequentially carry out the steps under the pressure of 50 bar, as described in Example 3.

The products of oat fiber and rice flour, described above, was added water to the dry matter content equal of 4.35%. The mixture was stirred for 1 hour at a temperature of 37°C. Then the liquid and solid matter was separated from the mixture by centrifugation under the action of acceleration 3300 g for 10 minutes. Both phases, liquid and solid, were dried by cold drying, after which it was determined the content β-glucan. The determination of the content β-glucan was carried out in accordance with the method of AOAC 995. This example showed that as a result of the processing considerably large part of the β-glucan was dissolved in the aqueous phase (see table 5).

Table 5
The effect of homogenization or extruded on the quantitative content of dissolved β-glucan from oat fiber and rice flour in relation to the total content of β-glucan in foods
ProcessingThe amount of dissolved β-glucan, %
Raw oat fiber66
Homogenized oat fiber, 50 bar + 50 bar*80
Extruded oat fiber, UME 0,342 to the Ah/kg **75
Raw rye flour20
Extruded rye flour, 0,301 kWh/kg**28
*Homogenization in two successive stages at a pressure of 50 bar.
**Extrusion when sending oat fibers and rye flour quantity of mechanical energy, equal 0,342 kW·h/kg and 0,301 kW·h/kg, respectively.

After that, the samples were processed as described in Examples 2 and 3, and subjected to cold drying. The size of the molecules β-glucans contained in the dried samples was determined by using gel permeation chromatography, as described in "Size-exclusion chromatographic determination of glucan with postcolumn reaction detection" (T. Suortti, Journal of Chromatography A, 1993, 632 (1-2), SS-110). The examples showed that the treatment did not significantly affect the size of the molecules β-glucan (see table 6).

Homogenized sample, 50 bar + 50 bar
Table 6
The effect of homogenization or extruded on the dimensions of molecules β-glucan
MM > 1000000 Yes1000000 Yes < MM < 200000 YesMM < 200000 Yes
The raw sample35%45%20%
35%45%20%
Extruded sample, UME 0,342 kW·h/kg30%45%20%

Example 5

Oat fiber, manufactured by Oat Bran Concentrate, Suomen Viljava Oy, Finland, was extrudible using extruder model APV MPF 19/25, manufactured by K-Tron Ag. As stated by the manufacturer, 95% of the particles have a size in the range from 100 to 500 μm. Fiber contained 17% β-glucan in terms of dry weight. Before extrusion with oat fiber was mixed starch rich in amylopectin (REMYLINE XS-DR-P) in the amount of 15-25% by weight of oat fiber. The extrusion was carried out at a humidity of 15% and a temperature of 120°C.

According to the observations of the increase in the number of starch rich in amylopectin, oat fibers had little impact on the amount of energy transferred to the material in the extrusion process (see table 7). In contrast, the examples showed that the viscosity of the final product in aqueous solution measured in accordance with Example 3, significantly changed with increasing share of this type of starch in the product. When the proportion of the added starch is 25% of the number of oat fiber, the product has a very low viscosity, and preserves the structure SFOR the new particles in the water for a period of time up to 60 minutes. The suspension of such particles in water can be improved by treating the mixture with a solution of Pancreatin (see table 8). Therefore, if desired, increase the viscosity according to the invention can be adjusted so that the desired viscosity was reached at that stage of the process, when it is most advantageous based on the method according to the invention, and not when the product comes into contact with digestive enzymes.

Table 7
The influence of starch rich in amylopectin, on the viscosity of the product obtained by extrusion of oat fiber 0.75% water mixture.
Viscosity measurements were carried out after 15, 30, 45 and 60 minutes after mixing the product with water
The proportion of starch rich in amylopectin in oat fiber, %UME, kW·h/kgViscosity, MPa·
15 min30 min45 min60 min
150,144170281318333
200,142798 110139
250,151*)415257
*) Measurable viscosity is missing.
Table 8
The influence of starch rich in amylopectin, on the viscosity of the product obtained by extrusion of oat fiber 0.75% water mixture.
To the mixture was added 8 mg of Pancreatin per 100 ml of water. Viscosity measurements were carried out after 15, 30, 45 and 60 minutes after mixing the product with water
The proportion of starch rich in amylopectin in oat fiber, %UME, kW·h/kgViscosity, MPa·
15 min30 min45 min60 min
150,144282386440472
200,142250368403451
250,151242350407460

1. Method of processing of plant material the material in order to achieve high solubility therein of non-starch polysaccharides, characterized in that the material is crushed by means of mechanical energy in the amount of from 0.15 to 0.39 kW·h/kg of material to achieve a particle size less than 100 microns, and at least a large part of the cell material containing non-starch polysaccharides, destroyed in the milling process to obtain particles containing non-starch polysaccharides, which have increased solubility upon contact of the product with a solvent environments.

2. The method according to claim 1, characterized in that at least a large part of non-starch polysaccharides contained in the cells is obtained by grinding the particles having a particle size less than the size of the corresponding source cell non-starch polysaccharide.

3. The method according to claim 1 or 2, characterized in that to be grinding material partially or completely consists of seeds of cereals, such as oats, rye or barley or their parts.

4. The method according to claim 3, characterized in that the material is crushed to achieve a particle size less than 50 microns, and most preferably less than 20 microns.

5. The method according to claim 4, characterized in that the material contains the aleurone and/or abolarinwa layers seeds which are crushed to achieve a particle size less than 50 microns, preferably less than 20 microns.

6. The method according to claim 1 or 2, characterized in that the n provides increased solubility β -glucan or pentosan.

7. The method according to claim 1 or 2, characterized in that the material to be ground, contains amylopectin or material rich in amylopectin, such as waxy rice and waxy barley.

8. The method according to claim 7, characterized in that the material to be ground, contains amylopectin or material rich in amylopectin, mixed with other biological material containing non-starch polysaccharides, such as grain oats or their parts.

9. The method according to claim 1 or 2, characterized in that the mechanical energy is transferred to the material through the joint action of heat, pressure and shearing forces.

10. The method according to claim 1 or 2, characterized in that the grinding is carried out by extrusion.

11. The method according to claim 10, characterized in that the material to be milled, pre-processed to achieve their moisture content from 6%to 20%.

12. The method according to claim 1 or 2, characterized in that the milled material is mixed with a large quantity of liquid medium and the mixture is homogenized under a pressure of from 50 to 800 bar.

13. The crushed product obtained by the method as defined in any of the preceding paragraphs, characterized in that the product contains plant material that has been crushed to a particle size of 100 μm, in which at least a large part of cleto the material, containing non-starch polysaccharides, was damaged, and non-starch polysaccharides contained in the powdered particles have an increased solubility in the aqueous phase, from which the product is brought into contact.

14. The use of the material processed by the method as defined in any one of claims 1 to 12, in food or feed, in which the non-starch polysaccharides have an increased solubility in the digestive tract.

15. The use of the material obtained by the method as defined in claim 7, for the controlled increase of the viscosity.



 

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55 cl, 4 dwg

FIELD: chemistry.

SUBSTANCE: invention describes a method of epi-K5-N-sulfate oversulfation for obtaining epi-K5-amine-O-oversulfate with very high sulfation degree, which produces new epi-K5-N,O-oversulfate derivatives with sulfation degree of 4-4.6 on following N-sulfation, the derivatives being almost inactive to fibrillation parametres and applicable in pharmaceutical compositions with antidermatitis and antiviral effect. The invention also describes new low-molecular epi-K5-N-sulfates applicable as transit products in obtaining the respective low-molecular epi-K5-N,O-oversulfate derivatives.

EFFECT: method of epi-K5-N-sulfate oversulfation for obtaining epi-K5-amine-O-oversulfate with extremely high sulfation degree.

55 cl, 4 dwg

FIELD: chemistry.

SUBSTANCE: invention relates to cyclodextrin-containing polymeric compounds, which are carriers for delivery of therapeutics, and pharmaceutical preparations based on them. Invention also relates to method of treating subjects with therapeutically effective quantity of said cyclodextrin-containing polymeric compound. Claimed cyclodextrin-containing polymers improve medication stability, increase its solubility and reduce toxicity of therapeutics when used in vivo. Furthermore, by selecting from a variety of linker groups and targeting ligands of said polymers it is possible to realise controlled delivery of therapeutic agents.

EFFECT: obtaining cyclodextrin-containing polymer compounds, improving medication stability, increasing its solubility and reducing toxicity of therapeutics when used in vivo.

56 cl, 13 dwg, 7 tbl, 46 ex

FIELD: chemistry.

SUBSTANCE: invention relates to the mixture of sulfated oligosaccharide having common structure of polyose that is included in heparin composition with average molecular mass ranging from 1500 to 3000 Da and proportion of anti-Xa/anti-IIa more than 30, to the method of their production and antithrombotic pharmaceutical compositions containing them.

EFFECT: production of the pharmaceutical compositions containing sulfated oligosaccharide that has antithrombotic activity.

31 cl, 12 ex

FIELD: medicine; pharmacology.

SUBSTANCE: offered invention concerns medicine and pharmacology, exactly to method of Chitosan production. Method includes milling of natural chitin-containing raw material, alternating by turn three stages of raw material deproteinisation, and three stages of decalcification, deproteinisation stages are carried out by sodium hydroxide solution of concentration 3-5% produced by diaphragm electrolysis method within 3-4 hours at temperature 60-65°C; decalcification stages are performed by 3-5% hydrochloric acid solution at temperature 20-25°C within 1-3 hours; deacetylation is performed by 49-55% sodium hydroxide produced by diaphragm electrolysis method; deproteinisation and decalcification stages are performed in series connected six steel devices with internal glass-enamel coating, equipped with stirrers, thermopools, connections for reagents feeding and disposal, jackets for reactionary mass cooling and heating. Afterwards deacetylation follows with 49-55% sodium hydroxide produced by diaphragm electrolysis method. Process is conducted at temperature 95-105°C within 7-9 hours and followed by washing, spinning and drying of finished Chitosan.

EFFECT: production of high-clean Chitosan.

Dietary supplement // 2340217

FIELD: food industry.

SUBSTANCE: dietary supplement containing in wt %: lactulose or lactulose-containing substance - 6.0-7.0 (by lactulose), food additive glycine - 0.9-1.0, pumpkin and/or watermelon and/or melon press residues - 92.0-93.0 is proposed. The invention allows manufacturing of a high quality product.

EFFECT: proposed dietary supplement is an additional source of nutrient and biologically active substances, allows optimisation of protein, lipid, carbohydrate, vitamin and other metabolism types at various functional statuses and is used as an enterosorbent.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for manufacturing dietary fibres. The method of manufacturing dietary fibres implies hydrolysis of raw material under the temperature of 50-70°C during 2 hours with following 15-minutes inactivation. Hydrolysis is carried out by pectintranseliminase Bacillus subtilis with the activity of 32380.0 units/ml or α-amylase Bacillus licheniformis with the activity of 633.3 units/ml. Hydrolysis can also be carried out by complex enzyme preparation of Bacillus subtilis or Pemcillium emersonii cultures with the proteolytic activity of 490.0 units/ml and amylase activity of 458.7 units/ml or complex enzyme preparation Aspergillus specium with endopolygal acturonase activity of 812.4 units/ml, proteolytic activity 480.8 units/ml and amylase activity of 468.3 units/ml. The obtained dietary fibres are separated and decolourised by hydrogen peroxide solution.

EFFECT: producing dietary fibres with maximum output.

3 cl, 2 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention refers to technology of practically indigestible dietary fibres. Method of production of dietary fibres provides raw material humidification to value 13-20%, impregnation of vegetative raw materials with liquid carbon dioxide and isolation of liquid carbon dioxide excess. Further depressurisation follows at rate providing freezing of carbon dioxide absorbed by raw materials. Then raw materials are heated up at rate providing sublimation of carbon dioxide, and then raw materials are extracted with dietary fibres isolation from extract.

EFFECT: provides reduction of dietary fibres losses.

2 ex

FIELD: food industry.

SUBSTANCE: invention refers to technology of practically indigestible dietary fibres. Method of production of dietary fibres implies mixing of vegetative raw materials with liquid carbon dioxide at pressure above atmospheric, aromatisation by heating in microwave field, depressurisation to atmospheric value, water flushing and drying. Thus depressurisation is carried out at rate providing freezing of carbon dioxide absorbed by raw materials. Flushing is performed with water jet of temperature providing carbon dioxide sublimation.

EFFECT: provides elimination of losses of dietary fibres superdispersed fraction during decontamination.

FIELD: specialized products used as additional food for people going in for sports.

SUBSTANCE: product contains complex of amino acids, complex of plant food fibers, and also stevioside. Complex of amino acids consists of L-arginine, L-valine, L-leicine, and L-isoleicine. Complex of plant food fibers consists of gum Arabic gums and FOS.

EFFECT: increased efficiency by enhancing muscular activity.

FIELD: food-processing industry, in particular, production of additives used in preparing of food products.

SUBSTANCE: method involves washing roots; skinning; providing coarse grinding and thermal processing by means of two-staged microwave heating; performing fine grinding of processed beet mass. Coarse ground beet is water diluted until hydraulic modulus reaches 0.5-1.5 and is acidified to pH value of 4.0-4.5. First thermal processing stage is carried out at microwave heating power of 750 W during 15-20 min, and second heating stage is carried out at vacuum extent of 0.2 kgf/cm2 and power of 450 W during 3-5 min.

EFFECT: improved quality of ready product and simplified process for producing of pulp from sugar beet.

1 tbl, 4 ex

FIELD: biotechnology.

SUBSTANCE: method for production of oligosaccharides from galactomannan includes hydrolysis of aqueous solution or slurry using enzymatic agent from bacteria of strain Bacillus subtilis DSM 13182 to obtain aqueous solution from mixture of galactomannan oligosaccharides having polymerisationratio of <15. Moreover, also disclosed are galactomannan oligosaccharide, enzyme, crude extract, strain Bacillus subtilis DSM 13182, pharmaceutical agent, foodstuff, and flavoring.

EFFECT: product useful in production of foodstuffs and drugs to increase calcium feeding into body.

18 cl, 10 tbl, 13 ex

FIELD: pulp-and-paper and food-processing industry.

SUBSTANCE: fibrous product contains grain-based fibrous material treated with acid and having full coefficient of cellulose of at least 50% and coefficient of hemi-cellulose of at least 5%. Described are fibrous product used for obtaining preferably paper products, food products, food mixture with additive based on fibrous product, method for treating of grain-based fiber, and methods for manufacturing paper and food product.

EFFECT: increased strength of paper without increasing of main weight, increased functional properties, improved structure, coagulation and taste of food product obtained with the use of grain-based fibrous material.

36 cl, 31 dwg, 10 tbl, 20 ex

FIELD: food processing industry, in particular production of bioactive food supplements for iodine deficiency prophylaxis and iodine metabolism optimization in human body.

SUBSTANCE: claimed method includes mixture providing containing at least two components in equal mass ratio. One component represents iodine-containing organic compound of sugar beet food fiber or fruit refuse; and the other one is selected from organic compound of sugar beet food fiber or fruit refuse containing microelements such as Se and/or Co, and/or Mo, and/or Zn, and/or Cu, and/or Mn. Organic compound of sugar beet food fiber or fruit refuse containing J, Se, Co, Mo, Zn, Cu, Mn microelements is obtained by conditioning of dehydrated sugar beet bagasse or dehydrated fruit refuse in individual solutions of water soluble inorganic salts of abovementioned elements, containing (mg/l): J 3.5-8.9; Se 3.5-8.9; Co 2.0-5.0; Mo 4.3-10.7; Zn 457-1142; Cu 85.7-214.2; Mn 200-500, for 2 hours or longer; drying at not more than 60°C and crushing.

EFFECT: increased effectiveness of iodine utilization; decreased risk of iodine-induced and other diseases; reduces intoxicant effect on human body.

2 ex

FIELD: meat industry, in particular, preparing of dietary chopped semi-finished meat products.

SUBSTANCE: chopped semi-finished meat product contains beef meet for cutlets, bread of wheat flour, soluble food fibers of gum Arabic gums, hydrated soya texturizer, newly harvested bulb onion, black pepper, salt and water, said components being used in predetermined ratio. Method involves grinding raw meat material; adding soluble food fibers of gum Arabic gums and water; mixing for providing homogeneous consistency; introducing into farce predetermined amounts of hydrated soya texturizer, bread of wheat flour, salt, newly harvested bulb onion, black pepper; mixing farce and holding for 15-20 min; forming.

EFFECT: improved prophylactic properties before and after thermal processing, increased water-binding capacity of semi-finished meat product, increased yield of ready product and reduced weight loss upon thermal processing.

3 cl, 8 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: foreign bodies are removed from rice grains, the grains are hulled, hulled rice is separated from hulling products and milled, rice grits are polished and quality control is performed. Prior to milling the hulled rice is moisturised by water with the temperature of 20-30°C up to moisture content of 14.5-15.0% in one, two or three steps depending on the initial moisture content of the hulled rice. Moisture content is increased by 0.6-0.8% at each step. Then rice is heated up to the temperature of 45-60°C.

EFFECT: invention allows increasing total yield of rice grits with high cooking qualities.

1 tbl, 2 ex

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