Development of a combined sorbent for stabilizing the colloidal system of fermented drinks
https://doi.org/10.47612/2073-4794-2020-13-4(50)-103-110
Abstract
The article contains information about the colloidal system of beer and kvass, a classification of the components of the turbidity is given. Methods are described that are used in the technology of fermentation beverages to eliminate them. The mechanisms of sorption of chitosan and diatomaceous earth are characterized. The aim of the study is to develop a combined sorbent based on chitosan and diatomaceous earth for the sorption of proteins in the technology of fermentation beverages. Biuret reaction was used as research methods, mathematical and statistical processing of the data obtained was carried out. The optical density of the solutions before and after sorption was measured using a spectrophotometer. The results of the study are the determination of the sorption of chitosan and diatomaceous earth in relation to proteins using the example of a model solution. Also, the formulation of the combined sorbent from diatomaceous earth and chitosan was developed. The optimal residence time of the new auxiliary material in the solution was selected. The amount of protein that sorbs 1 gram of sorbent is calculated. Recommendations are given on the use of this substance in the technology of fermentation beverages.
About the Authors
M. M. Trusova
Scientific and Practical Centre for Foodstuffs, National Academy of Sciences of Belarus, RUE
Belarus
Belarus
Pavlova Oksana V. — Candidate of Technical Sciences, Associate Professor, Deputy Dean for Scientific Work of the Grodno State University named after Y. Kupala.
Dovatorst., 3/1, room 121 a, 230029, GrodnoO. V. Pavlova
Yanka Kupala State University of Grodno
Belarus
Belarus
Trusova Maria M. - post-graduate student.
29 Kozlova str., 220037, Minsk
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Review
For citations:
Trusova M.M., Pavlova O.V. Development of a combined sorbent for stabilizing the colloidal system of fermented drinks. Food Industry: Science and Technology. 2020;13(4):103-110. (In Russ.) https://doi.org/10.47612/2073-4794-2020-13-4(50)-103-110
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