kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2024-1(13)-24kaz44-555Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)ИССЛЕДОВАНИЕ ДИСПЕРСИОННЫХ СВОЙСТВ МАСЛИЧНЫХ ЖМЫХОВRESEARCH OF DISPERSION PROPERTIES OF OILCAKEShttps://orcid.org/0000-0001-8327-3474СатаеваЖ. И.SatayevaZh. I.

Жулдыз Исаковна Сатаева – PhD, 

 Z05K5H2, Республика Казахстан, г. Астана, проспект Мангилик Ел, дом 11 

 Zhuldyz Satayeva – PhD 

 Z05K5H2, Republic of Kazakhstan, Astana city, 0Yesil district, Mangilik El Avenue, 11 

julduz.kaynar@mail.ruhttps://orcid.org/0000-0001-8664-5173МашановаН. С.MashanovaN. S.

Нурбиби Советовна Машанова – доктор технических наук

 Z05K5H2, Республика Казахстан, г. Астана, проспект Мангилик Ел, дом 11 

Nurbibi Mashanova – Doctor of Technical Science

 Z05K5H2, Republic of Kazakhstan, Astana city, 0Yesil district, Mangilik El Avenue, 11 

nurmashanova@gmail.comhttps://orcid.org/0000-0001-5793-0813СмагуловаМ. Е.SmagulovaM. E.

Миргуль Есенгалиевна Смагулова – кандидат химических наук 

 Z05K5H2, Республика Казахстан, г. Астана, проспект Мангилик Ел, дом 11 

Mirgul Smagulova – Candidate of Chemical Science 

 Z05K5H2, Republic of Kazakhstan, Astana city, 0Yesil district, Mangilik El Avenue, 11 

mirgul.smagulova@bk.ruhttps://orcid.org/0000-0002-6346-5986КундызбаеваН. Ж.KundyzbayevaN. Zh.

Назигуль Жумахановна Кундызбаева – кандидат технических наук 

 Z05K5H2, Республика Казахстан, г. Астана, проспект Мангилик Ел, дом 11 

Nazigul Kundyzbayeva – Candidate of Technical Science  

 Z05K5H2, Republic of Kazakhstan, Astana city, 0Yesil district, Mangilik El Avenue, 11 

kundyzbaeva@mail.ruhttps://orcid.org/0000-0002-7190-8847КаримоваГ. К.KarimovaG. K.

Гульмайда Конысбаевна Каримова 

Z05K5H2, Республика Казахстан, г. Астана, проспект Мангилик Ел, дом 11 

Gulmaida Konysbaevna Karimova   

 Z05K5H2, Republic of Kazakhstan, Astana city, 0Yesil district, Mangilik El Avenue, 11 

gulmaida@mail.ruРГП «Казахстанский институт стандартизации и метрологии» КазахстанRSE «Kazakhstan Institute of Standardization and Metrology»KazakhstanРГП «Казахстанский институт стандартизации и метрологии»КазахстанRSE «Kazakhstan Institute of Standardization and Metrology»Kazakhstan20242903202401(13)191197Copyright © Сатаева Ж.И., Машанова Н.С., Смагулова М.Е., Кундызбаева Н.Ж., Каримова Г.К., 20242024Сатаева Ж.И., Машанова Н.С., Смагулова М.Е., Кундызбаева Н.Ж., Каримова Г.К.Satayeva Z.I., Mashanova N.S., Smagulova M.E., Kundyzbayeva N.Z., Karimova G.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/555

В статье приведены результаты исследований дисперсионных свойств масличных жмыхов после извлечения масла с целью дальнейшего использования в отрасли производства хлебобулочных, кондитерских и макаронных изделий. В работе использовались жмыхи семян сои, тыквы, подсолнечника, арахиса и льна. Масличные жмыхи являются высокобелковым продуктом и могут служить альтернативным безглютеновым сырьем для производства мучных изделий. Определение микроструктурных характеристик поверхности жмыхов производилось с помощью электронного микроскопа-микроанализатора JXA-8230 фирмы JEOL на базеТОО «Научный центр композитных материалов», г. Алматы. Получение изображений проб осуществлялось при ускоряющем напряжении 20 кВ, токе электронного пучка много меньше 1 нА и апертурных диафрагмах №3 и 4. Также проводили лазерный анализ частиц применяемых материалов до наночастиц. Самое мелкое распределение частиц у подсолнечного жмыха (D10=3.177 um, D50=6.403 um, D90=10.007 um, Dav=6.529 um), самое крупное – у льняного жмыха (D10=34,127 um, D50=61,243 um, D90=89.052 um, Dav=61,519 um). Целью исследований являлось установление микроструктуры и анализ частиц масличных жмыхов и дальнейшее влияние на фазовые превращения и технологические свойства хлебобулочных, кондитерских и макаронных изделий.

This article presents the results of research on the dispersion properties of oilseed cakes after oil extraction for further use in the bakery, confectionery, and pasta industries. Soybean, pumpkin, sunflower, peanut, and flax seed cakes were used in the work. Oilseed cakes are a high-protein product and can serve as an alternative gluten-free raw material for the production of flour products. The microstructural characteristics of the oilcake's surface were determined using an electron microscope-micro analyzer JXA-8230 from JEOL at the Scientific Center for Composite Materials LLP, Almaty. Sample images were obtained at an accelerating voltage of 20 kV, an electron beam current of much less than 1 nA, and aperture diaphragms No. 3 and 4. Laser analysis of particles of the applied materials up to nanoparticles was also performed. The smallest particle distribution is in sunflower cake (D10=3.177 um, D50=6.403 um, D90=10.007 um, Dav=6.529 um), the largest is in flax cake (D10=34.127 um, D50=61.243 um, D90=89.052 um, Dav=61.519 um). The research aimed to establish the microstructure and analysis of the particles of oilseed cakes and further influence the phase transformations and technological properties of bakery, confectionery, and pasta products.

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The authors declare that there are no conflicts of interest present.