RU2266674C1 - Food functional phospholipid product of ergogenic properties - Google Patents

Abstract

FIELD: food industry, oil-butter industry.

SUBSTANCE: the present innovation deals with manufacturing products of functional indication. The suggested product is being food phospholipids obtained due to hydration of unrefined rape oil with aqueous solution of reagent. Moreover, the reagent mentioned consists of acetic acid and sodium acetate at the ratio of acetic acid : sodium acetate against dry matter being (1:1) - (3:1) in a thin spirally rotating film at rotation rate being 10-40 sec^-1 at 60-70 C at developing phospholipid emulsion and subsequent drying. The innovation enables to obtain the product of ergogenic properties that deals with increased muscular weight gain, increased power index, rate-power endurance and rapid restoration of cardio-vascular contraction rate after loading.

EFFECT: higher efficiency of manufacturing.

2 ex, 2 tbl

Description

The invention relates to the food industry and can be used for the production of functional food products.

Known food phospholipids obtained from vegetable oil (Technology of processing fats / N.S. Harutyunyan, E.P. Kornen, L.I. Yanova and others. Under the editorship of Professor N.S. Harutyunyan. - 3rd ed. - M .: Pishchepromizdat, 1999 .-- 452 p.).

However, due to the conditions of their production, such phospholipids have low ergogenic properties due to the absence of biologically active substances easily assimilable by the body, which in the aggregate provide for quick recovery of the body, including after heavy muscular activity.

In addition, the presence of harmful impurities, isoforms of phospholipids, peroxides, and secondary oxidation products, as well as the low content of physiologically valuable groups of phospholipids (phosphatidylcholines, phosphatidylethanolamines and phosphatidylserines) makes it impossible to recommend these phospholipids as a functional food product for direct consumption.

The objective of the invention is the creation of a functional food phospholipid product with increased ergogenic properties.

The problem is solved in that the functional food phospholipid product having ergogenic properties is food phospholipids obtained by hydrating unrefined rapeseed oil with an aqueous solution of a reagent consisting of citric acid and sodium citrate in the ratio citric acid to sodium citrate in terms of dry substance (1 1) - (3: 1) in a thin rotating spiral film with a speed of 10-40 s ^-1 at a temperature of 60-70 ° C to form a phospholipid emulsion and its subsequent drying obtained I eat the food of a functional phospholipid product.

Ergogenic properties of the claimed functional food phospholipid product are muscle gain, an increase in strength index, speed-strength endurance and a quick recovery of the frequency of cardiovascular contractions after exercise.

We have found that plant phospholipids have an extremely wide spectrum of action, including in the body of athletes they perform a number of important functions that enhance special performance:

- participate in the structural and functional organization of cell membranes, in particular in providing protein-lipid interactions and accelerating the process of utilization of metabolic products;

- are a substrate of acetylcholine - a mediator of nerve impulses that initiate muscle contraction;

- take part in protein recovery, which is very important for athletes specializing in power sports.

In this regard, the introduction of plant phospholipids into the diet of athletes and people engaged in heavy physical labor is one of the priorities in organizing nutrition during the recovery period after intense muscular activity.

Hydration of unrefined rapeseed oil with an aqueous reagent solution consisting of citric acid and sodium citrate in the ratio citric acid - sodium citrate in terms of dry matter (1: 1) - (3: 1), in a thin, spiraling film with a rotation speed of 10 -40 s ^-1 at a temperature of 60-70 ° C to form a phospholipid emulsion and its subsequent drying can not only maintain but greatly enhance and all biologically active properties of vegetable phospholipids, allowing a functional food phospholipo ny product ergogenicheskimi properties increased as compared with the known product.

We have shown for the first time that the inventive food-grade functional phospholipid product has a minimum peroxide value (less than 0.5 millimoles of active oxygen per kg), does not contain phospholipid lysoforms, contains more than 60% phospholipids per se (including more than 25% phosphatidylcholines, 20% phosphatidylethanolamines and 15% phosphatidylserines).

The data characterizing the ergogenic properties of the claimed food functional phospholipid product are confirmed in experiments on athletes-wrestlers after a course intake of the claimed and known products.

The ergogenic activity of the claimed food functional phospholipid product is confirmed by examples, the initial indicators of which were the modes of obtaining food functional phospholipid product, and experimentally determined indicators were muscle gain, strength index, speed-strength endurance and restoration of heart rate after exercise.

Example 1. Food functional phospholipid product obtained by hydration of unrefined rapeseed oil with an aqueous solution of a reagent consisting of citric acid and sodium citrate in the ratio of citric acid to sodium citrate in terms of dry matter 3: 1, in a thin film, rotating in a spiral film with a rotation speed 10 s ^-1 at a temperature of 60 ° C with the formation of a phospholipid emulsion and its subsequent drying to obtain a functional food phospholipid product.

The values of the studied indicators are shown in table 1.

Example 2. A functional food-grade phospholipid product is obtained by hydrating unrefined rapeseed oil with an aqueous reagent solution consisting of citric acid and sodium citrate in the ratio citric acid to sodium citrate in terms of dry matter 1: 1 in a thin, spiral-rolling film with a rotation speed 40 s ^-1 at a temperature of 70 ° C with the formation of a phospholipid emulsion and its subsequent drying to obtain a functional food phospholipid product.

The values of the studied indicators are shown in table 2.

As can be seen from tables 1, 2, the claimed functional food phospholipid product is a natural physiologically valuable plant product with ergogenic properties, and can be recommended for direct consumption as an independent prophylactic to restore the body after intense muscle activity.

Table 1 Name of indicator Athletes Group control (known product) experimental (claimed product) Muscle gain,% 0.50 2.75 Power index,% 0.17 2.48 Speed-strength endurance,% 1.15 4.15 Recovery of heart rate,% 1.49 5.40 table 2 Name of indicator Athletes Group control (known product) experimental (claimed product) Muscle gain,% 0.50 2.90 Power index,% 0.17 3.05 Speed-strength endurance,% 1.15 4.05 Recovery of heart rate,% 1.49 5.35

Claims (1)

Functional food phospholipid product having ergogenic properties, characterized in that it is food phospholipids obtained by hydrating unrefined rapeseed oil with an aqueous solution of a reagent consisting of citric acid and sodium citrate in the ratio citric acid: sodium citrate in terms of dry substance (1 : 1) - (3: 1), in a thin film rotating in a spiral with a rotation frequency of 10-40 s ^-1 at a temperature of 60-70 ° C with the formation of a phospholipid emulsion and its subsequent drying with obtained functional food phospholipid product.