Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions

In the present work, sodium alginate (SA), low methoxyl pectin (PEC) and κ-carrageenan (κ-CAR) were evaluated for their intragastric structuring ability by means of light microscopy and dynamic oscillatory rheology. SA and PEC solutions, their Ca2+ complexed gel analogues as well as their binary blends with ionically or thermally set sheared κ-CAR gels, were subjected to in vitro orogastric conditions. SA and PEC – Ca2+ complexed sheared gels exerted the highest vulnerability to digestive fluid exposure due to the dialysis of egg-box dimer structures via proton-calcium exchange. Incorporation of SA and PEC systems to κ-CAR gels prevented the loss of mechanical strength of the gastric gels due to the ability of κ-CAR to undergo spontaneous gelation in the presence of Na+ and K+ ions. Binary blends of SA and PEC – Ca2+ complexed sheared gels with κ-CAR-Ca2+ gels exerted a significantly lower mechanical strength loss sensitivity against pH and counterion composition of the gastric fluids

Educational space representation in cyberspace

The spatial representation problems of the educational sphere, of the information educational milieu, media milieu are analyzed; the problems of the media education, of Smart-education, media competence and media culture of education subjects are examined. The descriptions of the educational cyberspace and interaction characteristics with the educational subjects in the context of modal logic are offered

Sunflower pectin characterization obtained by a new hydrolysis-extraction method

In the real work results of the comparative analysis of a new method of hydrolysis-ekstraktsii of polysaccharides from sunflower baskets are given in dynamics with a traditional method in a statics. Advantage of application of an innovative method in the dynamic mode, bringing to a controllable variation of key parameters is shown by production of pectin with high physical and chemical characteristics of a target product. The obtained data give preconditions for development of technology of receiving pectin with low prime cost and adjustable properties

INTERACTION OF NIZKOMETILIROVANNYJ PECTINS WITH A CONCENTRATE OF PROTEINS OF WHEY

Potentiometric titration method was used to study quality complex formation between low methylated pectin and proteins concentrated from whey. It’s shown that at рН>IEP of the lactoglobulin the interaction occurs between negatively charged chains of LM-pectin and positively charged patches of polypeptide chains. The biopolymers ratio had no significant effect on the initial pH of soluble complex formation (pHc); addition of sodium chloride decreased pHc and pK0 of complexes, which linked to electrostatic nature of complex formation between LM-pectin and whey proteins