STRUCTURE-FORMING PROPERTIES OF ACHATINA FULICA SNAIL MUCIN IN AQUATIC SYSTEMS
Abstract
The article discusses the features of the use of food hydrocolloids as structure-forming agents in aqueous and dispersed food systems. The influence of natural polymers (gelatin, sodium alginate, guar gum, mucin) on the rheological characteristics of model solutions that determine the consistency, stability and organoleptic properties of finished food products is analyzed. The aim of the work is to study the influence of the concentration and pH of the medium on the rheological properties of aqueous solutions of Achatina fulica snail mucin. The degree of swelling of hydrocolloids was determined by the volumetric method. The viscosity of model solutions was measured using an Ostwald capillary viscometer. The density was determined by the pycnometric method. The pH value was controlled potentiometrically. With an increase in the concentration of mucin, an increase in the relative viscosity of solutions was observed, which is associated with the intensification of intermolecular interactions and the formation of a spatial network in the aqueous medium. Taking into account the experimental data obtained, it is advisable to limit the recommended mucin content to 1.5 to 3.0%. The obtained data indicate the non-Newtonian nature of the flow of such systems, which is typical for biopolymers with a high molecular weight. It has been proven that the rheological characteristics of aqueous solutions of mucin are determined not only by its concentration, but also by the reaction of the medium. Mucin exhibits non-Newtonian properties, and the maximum stability of the structure is observed in the pH range of 5.0–6.5. A comparative assessment with traditional food hydrocolloids (gums, alginates, gelatin) showed that mucin forms systems with moderate viscosity and good water-holding capacity, which is promising for its further study as a food structure-forming agent. The obtained results can be used in the development of food products with structure-forming components of natural origin. Achatina fulica snail mucin can be considered as a promising food hydrocolloid for use in sauces, beverages, dessert and minced products, as well as in functional food systems. Further research should be aimed at optimizing concentration ranges, studying interactions with food matrix components, and evaluating the technological efficiency of mucin in industrial production conditions.
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