hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2026.i2.s309hfb-309Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYВлияние ферментативного гидролиза и СВЧ-обработки на свойства композита растворимых и нерастворимых клетчатокThe Effect of Enzymatic Hydrolysis and Microwave Treatment on the Properties of a Composite of Soluble and Insoluble Dietary Fibreshttps://orcid.org/0000-0002-3427-1605ДанильчукТатьяна НиколаевнаDanilchukTatiana N.

Доктор технических наук,профессор кафедры технологии и биотехнологии мяса и мясных продуктов

danilchuktn@mgupp.ruhttps://orcid.org/0009-0000-3896-6220Аль ДарвишМаисAl DarwishMais

Аспирант кафедры технологии и биотехнологии мяса и мясных продуктов 

maisdarwish77@gmail.comРоссийский биотехнологический университет («РОСБИОТЕХ»)РоссияRussian Biotechnological University (BIOTECH University), Moscow, RussiaRussian Federation202610072026825165Copyright © Данильчук Т.Н., Аль Дарвиш М., 20262026Данильчук Т.Н., Аль Дарвиш М.Danilchuk T.N., Al Darwish M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/309Введение

Введение. Пищевые волокна критически важны для здоровья желудочно-кишечного тракта, нормализации обмена веществ, контроля веса и профилактики хронических заболеваний, поскольку питают микрофлору, снижают уровень холестерина и сахара, улучшают пищеварение. Большинство людей потребляют пищевые волокна недостаточно, что делает обогащение ими продуктов питания весьма актуальной задачей. Для получения обогащенных продуктов с хорошими потребительскими качествами актуальным является разработка способов модификации свойств пищевых волокон различного происхождения, а также создание пищевых систем на их основе. Одним из перспективных направлений повышения функционально-технологических свойств пищевых волокон является их биотехнологическая модификация. Ферментативный гидролиз рассматривается как эффективный способ увеличения растворимости и биодоступности волокон за счет частичного разрушения полисахаридных структур. Актуальным является также изучение влияния физических факторов на свойства ферментов.

Цель

Цель. Изучение влияния ферментативного гидролиза в сочетании с СВЧ-обработкой на функционально-технологические свойства композитов растворимых и нерастворимых пищевых волокон для их последующего применения в технологии мясных продуктов.

Материалы и методы

Материалы и методы. Объектами исследования являлись волокнистые композиты на основе пшеничной клетчатки Vitacel® WF 200 и инулина Fibruline® Instant. Для модификации свойств клетчатки использовали ферментативный гидролиз с применением препарата Celluclast®, обладающего целлюлолитической активностью. По окончании гидролиза систему подвергали термической обработке двумя способами: СВЧ-нагревом, нагревом на водяной бане. Изучали свойства композитов с различным соотношением «клетчатка/инулин», а также влияние способа растворения инулина на свойства композитов.

Функционально-технологические свойства композитов оценивали по степени набухания и водоудерживающей способности.

Результаты

Результаты. Установлено, что комплексная модификация пшеничной клетчатки, основанная на ферментативном гидролизе с последующим СВЧ-нагревом, является эффективным подходом к улучшению её функционально-технологических свойств, а также свойств её композитов с инулином, в частности, степени набухания и водоудерживающей способности. Установлено, что способ получения раствора инулина оказывает существенное влияние на водоудерживающую способность композита. Соотношение пшеничной клетчатки и инулина 1:1 обеспечивает наилучшие показатели исследуемых свойств.

Выводы

Выводы. Полученные результаты подтверждают эффективность применения разработанного подхода при создании функциональных мясных продуктов и других пищевых систем, требующих повышения водоудерживающей способности, текстурной стабильности и пищевой ценности. Использование предложенных композитов может быть рекомендовано для оптимизации технологических процессов и повышения качества готовой продукции.

Introduction

Introduction. Dietary fibre is crucial for gastrointestinal health, metabolic regulation, weight control, and the prevention of chronic diseases, as it nourishes the gut microbiota, lowers cholesterol and blood sugar levels, and improves digestion. Most people do not consume enough dietary fibre, making the enrichment of food products with it a highly relevant task. To obtain fortified products with desirable consumer qualities, it is important to develop methods for modifying the properties of dietary fibers from various sources and to create food systems based on them. One promising approach to enhancing the functional and technological properties of dietary fibres is their biotechnological modification. Enzymatic hydrolysis is considered an effective method for increasing the solubility and bioavailability of fibres through the partial breakdown of polysaccharide structures. The study of the influence of physical factors on the properties of enzymes is also of current interest.

Purpose

Purpose. To study the influence of enzymatic hydrolysis in combination with microwave treatment on the functional and technological properties of composites of soluble and insoluble dietary fibrts for their subsequent use in meat product technology.

Materials and Methods

Materials and Methods. We studied fibrous composites based on Vitacel® WF 200 wheat fibre and Fibruline® Instant inulin. Enzymatic hydrolysis using the Celluclast® preparation, which possesses cellulolytic activity, was employed to modify the properties of the cellulose. Upon completion of hydrolysis, the system was subjected to heat treatment using two methods: microwave heating and heating in a water bath. The properties of composites with varying fibre-to-inulin ratios were investigated, as well as the effect of the inulin dissolution method on the properties of the composites. The functional-technological properties of the composites were evaluated based on the degree of swelling and water-holding capacity.

Results

Results. It has been established that the complex modification of wheat fibre, based on enzymatic hydrolysis followed by microwave heating, is an effective approach to improving its functional-technological properties, as well as the properties of its composites with inulin, particularly the swelling degree and water-holding capacity. The study revealed that the method of preparing the inulin solution significantly affects the water-holding capacity of the composite. A 1:1 ratio of wheat fibre to inulin yields the best results for the properties under investigation.

Conclusions

Conclusions. The results obtained confirm the effectiveness of the developed approach in creating functional meat products and other food systems requiring enhanced water-holding capacity, textural stability, and nutritional value. The use of the proposed composites can be recommended for optimising technological processes and improving the quality of the finished product.

 

 

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The authors declare that there are no conflicts of interest present.