Russian Journal of Biological Physics and Chemisrty Russian Journal of Biological Physics and Chemisrty АКТУАЛЬНЫЕ ВОПРОСЫ БИОЛОГИЧЕСКОЙ ФИЗИКИ И ХИМИИ 2499-9962 55172 10.29039/rusjbpc.2022.0566 МЕДИЦИНСКАЯ БИОФИЗИКА И БИОФИЗИЧЕСКАЯ ХИМИЯ MEDICAL BIOPHYSICS AND BIOPHYSICAL CHEMISTRY МЕДИЦИНСКАЯ БИОФИЗИКА И БИОФИЗИЧЕСКАЯ ХИМИЯ SPECTROMETRY OF SERUM ALBUMIN SOLUTION IN ELECTROCHEMICALLY ACTIVATED WATER СПЕКТРОМЕТРИЯ РАСТВОРА АЛЬБУМИНА В ЭЛЕКТРОХИМИЧЕСКИ АКТИВИРОВАННОЙ ВОДЕ Погорелов А. Г. Pogorelov A. G. agpogorelov@rambler.ru Ипатова Л. Г. Ipatova L. G. Гулин А. А. Gulin A. A. Кузнецов А. Л. Kusnetsov A. L. Станкевич А. А. Stankevich A. A. Погорелова В. Н. Pogorelova V. N. Институт теоретической и экспериментальной биофизики РАН Пущино Россия Institute of Theoretical and Experimental Biophysics RAS Pushchino Russian Federation Институт теоретической и экспериментальной биофизики РАН Пущино Россия Institute of Theoretical and Experimental Biophysics RAS Pushchino Russian Federation ФИЦ Химической физики им. Н.Н. Семенова РАН Москва Россия N.N. Semenov Institute of Chemical Physics RAS Moscow Russian Federation Институт теоретической и экспериментальной биофизики РАН Пущино Россия Institute of Theoretical and Experimental Biophysics, RAS Pushchino Russian Federation Институт теоретической и экспериментальной биофизики РАН Пущино Россия Institute of Theoretical and Experimental Biophysics RAS Pushchino Russian Federation Институт теоретической и экспериментальной биофизики РАН Пущино Россия Institute of Theoretical and Experimental Biophysics RAS Pushchino Russian Federation 24 11 2022 24 11 2022 7 4 593 599 27 07 2022 https://rusjbpc.ru/en/nauka/article/55172/view

Электрохимическая активация воды (ЭХАВ)  актуальный метод безреагентного регулирования физико-химических параметров водных пищевых сред. Свойства растворов макронутриентов на основе ЭХА воды могут отличаться от аналогичных растворов на необработанной воде. В работе исследованы закономерности взаимодействия анодной и катодной фракций ЭХАВ с молекулами белка. Состояние ЭХА воды и растворов характеризуется аномальными физико-химическими параметрами (рН, окислительно-восстановительным потенциалом ОВП), что обусловливает их биологическую активность. Растворы как низкомолекулярных, так и высокомолекулярных соединений на основе ЭХА воды могут отличаться по некоторым характеристикам от аналогичных растворов, приготовленных на воде, не подвергнутой электрохимической активации. Используя спектральные подходы (UV спектрометрию, ToF – SIMS), показано, что исследуемый образец монопродукта белковой природы (бычий сывороточный альбумин) и композиция пищевых протеинов (желатин, казеин) подвержены модификации в растворе фракций ЭХАВ. Совокупность полученных данных позволяет предположить то, что наблюдаемые эффекты могут быть обусловлены изменением структуры белка и/ или его фрагментацией. Выявленные эффекты влияния анодной и катодной фракций ЭХАВ на свойства сывороточного альбумина подтверждают перспективность направленного использования технологии ЭХА в пищевых производствах с целью смягчения условий технологических процессов. Другими словами, электрохимическая активация является эффективной технологией получения кислотных и щелочных (анолит и католит) экстрагирующих растворов, заменяющих соляную кислоту и гидроксид натрия в производстве пищевых продуктов.

Electrochemical activation of water (ECAW) is a topical method of reagent-free regulation of physicochemical parameters of aquatic food environments. The properties of solutions of macronutrients based in ECAW may differ from similar solutions on untreated water. In this work, the regularities of the interaction of the anodic and cathodic fractions of ECAW with protein molecules have been investigated. ECAW state and solutions are defined by anomalous physical chemical features (pH, redox potential) that provide ther biological activity. Solutions both low molecular and high molecular compounds prepared on the basis of ECAW can be distinguished from solutions prepared with non activated water. Applying spectral approaches (UV spectrometry, ToF – SIMS), it was shown that the analyzed mono product of protein nature (bovine serum albumin) and the complex food proteins (gelatin, casein) were modified in ECAW fractions. A number of data obtained allows us to suggest that funded effects may be provided with changes of structure in the protein and/ or its fragmentation. The shown results of the anolyte and catholyte impact on properties of bovine serum albumin confirm the perspective of the direct use of ECAW approach in the food industry for aim to improve the parameters of technological process. In the other words, electrochemical activation is the efficacious way to get acidic and alkalic solutions for replacing NaCl acid and sodium hydroxide in the industry of foodstuffs.

 электрохимически активированная вода бычий сывороточный альбумин вязкость молекулярная масс-спектрометрия (TOF-SIMS) electrochemically activated water bovine serum albumin viscosity molecular mass spectrometry (TOF-SIMS) Исследование выполнено при поддержке Российского научного фонда (проект № 20-16-00019).

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