INVESTIGATION OF THE INFLUENCE OF TECHNOLOGICAL PARAMETERS OF OBTAINING GELS ON THE BASIS OF ANIMAL PROTEINS ON THEIR STRUCTURAL-MECHANICAL PROPERTIES

The article presents data on the establishment of the influence of technological parameters – the concentration of proteins of animal origin from pig skin (KAPremium-95, Alma Tex 104/7 Protgel) in the form of powder and beef skin (NOVAPRO), the temperature of hydration and the temperature of gels for strength and ultimate shear stress of studied systems. The purpose of the study is to detect the influence of technological parameters of obtaining gels based on proteins of animal origin on their structural and mechanical properties. In the course of experimental studies, the expediency of raising the temperature of the hydration of animal proteins was confirmed for obtaining gels with increased strength and yield value at the constant concentrations of gelling agents. An increase in the temperature of hydration of the studied model systems from 10°C to 30...50°C leads to a jump-like increase in the studied parameters. The rational temperature regimes of hydration of the investigated systems are determined.It is advisable to conduct hydration for a temperature of not less than 30°C for systems based on KAPremium-95 and Alma-Tex 104/7 PROTEGEL and 50°C – using NOVAPRO. Based on the results of studies on the strength of gels based on animal proteins, it is possible to arrange them in the following sequence according to the level of efficiency: KAPremium-95, Alma-Tex 104/7 PROTEGEL, NOVAPRO. The order of placement of proteins of animal origin on the basis of the results of the investigation of yield value of gels on their basis is as follows: Alma Tex 104/7 PROTEGEL, KAPremium-95, NOVAPR