Search

Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4–6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.

The researches on the development of medical and medical-preventive food products for people with violation of normal intestinal microflora are presented in the article. It was found that, the introduction into the formulation of cooked sausage food beet fibers based on sugar beet, hydrated in a ratio 1:5, in amount 10 % to weight of mince and lactulose, synthesized from lactose, in amount 640 mg/kg mince retains the traditional organoleptic properties of the product. There were carried out comparative morphometric, histochemical and bacterioscopic studies of boiled sausage effect without additives and sausage enriched with food fibers and lactulose on the morphofunctional condition of the mucous membrance of the colon (MMC) of rats. Was shown a significant height increase of epithelial surface of epithelium, an increase of frequency mitoses in the epithelium crypts of intestinal glands (from 0.6 ± 0.08 % to 1.1 ± 0.04 %), there is a tendency of increasing content of goblet ekzokrinnye (from 21.3 ± 5.5 % to 32.4 ± 18.7 %), while the mucosal were intensively produced allopathically mucus, which indicates the stimulation of sausage, enriched with lactulose on the functional status of the surface epithelium and intestinal glands of the mucous membrane of the colon. Based on the studies results of the effect of food beet fibers and lactulose, contained in the ration of rats in large and small intestine were fixed on order greater amount of bifido- and lactobacteries in comparison with the animals control group. Same time, it was found that in the large intestine the number of lactobacilli were much higher in animals receiving experimental sausage.