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disintegrator differ considerably more stable in comparison with the traditional
way - by a homogenizer. It should be noted that the method for forming each of
its emulsion stability increases with the fat content of fractions in the system.
This reduces the precipitation of the protein and fat content at 40 in both
cases, the precipitate was not observed at all.
When using CD lipid fraction separation begins only when oil
concentration in the system 60-70 %, whereas in the conventional method -
already at 10-15 %. Separation of fat from the emulsion prepared by
homogenizing intensively increased lipid fraction at a concentration of more
than 50 %, while the emulsifying ability is satisfactory emulsion KD at 70 % fat
in the system.
Most protein emulsifying ability without separation of fat fraction is
provided at a concentration of 50 % oil and 100 grams of fat per 1 gram of
protein.
Thus, promising, technologically sound manner form an emulsion consider
treatment on cavitation disintegrator that further the study of the effect of
different methods of water activation on the emulsifying ability of the protein,
was used only in the method of forming the emulsion cavitation disintegrator.
The tendency to increase the stability of stabilized emulsions prepared at
various water with increasing concentration of oil in the system is maintained.
The greatest emulsifying protein has the use of water, held a double activation of
ECA + KDV —233 g of fat per 1 gram. When using ECA-water emulsifying
ability of fat per 150 g of protein 1gramm.
Branch fat fraction in these cases starts to occur when the oil concentration
in the system 70-80 %, whereas the use of potable water - even at 52 %.
Application CDW-water emulsion in compiling the cavitation enhances
not disintegrator emulsifying ability and the protein is slightly different from the
corresponding ability of the system formed by using the MF.
Thus, the re-activation of the system during processing in the CD promotes
disruption of relations that have arisen at the nanoscale between protein
molecules, active water structures in the preceding hydration CDW protein -
water, reduces its solubility.
It should be noted that other functional - technological characteristics of
the protein using the ECA + CDW and CDW water-water also have higher rates
compared to the PX-water. Thus, the water-absorbent ability of the protein to
the ECA + KDV water was 673.5 %, and when using CDW-water - 677.3 %,
which is 1.5 higher than in the application of PV. The water-absorbent ability of
the protein to ECA-water 1.25 times greater than the PX and is 593.3 %.
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