of sugars in complex media and to predict the relationship between the structure of
solutions with the basic processes of formation complex foam structures.
To determine the dielectric parameters, model systems of egg albumin (restored
with water at a temperature of 25 ± 2 ° С with a hydromodule of 1: 7) and sugars with
a mass concentration in the system of 20% DM were prepared. The results of the
definition are presented in Table 3.
Table 3 Dielectric parameters of solutions of egg albumin and sugars
(t=27.8±0.1 °С)
Sample
Hydration,
h, g/g
Relaxation
frequency,
f
d, ,
GHz
CDP
Static dielectric
permeability ε
s
ε'
real part
ε"
imaginary
part
H
2
O
-
19.6±0.2
65.0±0.5
28.1±0.5
78.2±0.5
albumin
-
17.4±0.2
56.8±0.5
27.4±0.5
71.5±0.5
albumin, saccharose,
0.55±0.01
12.1±0.2
40.8±0.5
27.1±0.5
61.7±0.5
albumin, lactulose
0.54±0.01
11.6±0.2
39.8±0.5
27.4±0.5
61.7±0.5
albumin, glucose
0.44±0.01
11.6±0.2
40.9±0.5
28.1±0.5
63.5±0.5
albumin, fructose
0.37±0.01
11.6±0.2
41.6±0.5
28.8±0.5
64.7±0.5
albumin, tagatose
0.46±0.01
11.4±0.2
40.2±0.5
28.2±0.5
63.2±0.5
The analysis of data shows that water, which is hydrated by egg albumin, despite
its high molecular weight, has a sufficiently mobile structure and a high response to
the electric field. This is evidenced by a slight decrease (by 11.3%) in the rate of
relaxation frequency of free water in a solution of albumin - from 19.6 GHz in water
to 17.4 GHz, and the complex dielectric permeability (ε' and ε'') - from 65.0 and 28.1
to 56.8 and 27.4. While the introduction of sugars into the solution reduces the
absorption of the energy of the electric field during the relaxation period (the real part
of the CDP (ε')) by 26.8 ... 30.0%, and the rate of relaxation frequency - by 30.5 ... 35.5
% (depending on the type of sugar).
Indeed, adding saccharose to albumin solution decreases the CDP from 56.8 and
27.4 to 40.8 and 27.1, and the relaxation frequency from 17.4 to 12.1 GHz; adding
lactulose reduces the CDP to 39.8 and 27.4, and the relaxation frequency - up to 11.6
GHz; adding glucose reduces the CDP to 40.9 and 28.1, and the relaxation frequency
– to 11.6 GHz; adding fructose reduces the CDP to 41.6 and 28.8 and the relaxation
frequency – to 11.6 GHz; Tagatoses - reduces the KDP to 40.2 and 28.2, and the
relaxation frequency - up to 11.4 GHz. This suggests that the effect of sugars on the
state of water in the system of "egg albumin: sugar" is more significant compared to
the effect on the activity of water of albumin itself and sugars are more able to bind
water. In the general response to the electric field, the part of sugar influence is ≈73 ...
76% (by relaxation frequency) and 68 ... 70% (according to the actual part of the CDP
(ε')). Thus it is confirmed that added sugars to the ovalbumin solution substantially
- 1711 -