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Т. А. Рашевская, С. В. Иванов
«Наноструктура и свойства функциональных видов сливочного масла с растительными добавками»
575–594 (2012)

PACS numbers: 81.07.Nb, 81.16.Fg, 82.70.Kj, 83.80.Hj, 83.80.Ya, 87.64.Ee, 87.85.Rs

The nanostructure of butter is studied, for the first time, using the scanning electron microscopy. The functional types of butter with plant additives such as pectin and inulin polysaccharides are studied. As revealed, they have a multifunctional effect, namely, add therapeutic and preventive properties to butter, affect the formation of its nanostructure, and improve the butter quality, i.e. structure and consistency and storage stability. It increases biological and functional properties of butter. The effect of butter nanostructure on the inhibition of microbial and oxidative processes during the storage is revealed for the first time. The introduction of pectin and inulin stimulates 5–25 times decrease of size of the butter elements. The nature and properties of the introduced additives affect morphology and architecture of butter nanostructure elements. The results of investigations show that plant additives with multifunctional properties should be used to control the butter nanostructure formation, improving its quality and storage stability.