ISSN 1070-4272, Russian Journal of Applied Chemistry, 2006, Vol. 79, No. 12, pp. 1930!1934. + Pleiades Publishing, Inc., 2006.
Original Russian Text + N.V. Grishatova, V.F. Ur’yash, A.E. Gruzdeva, N.V. Novoselova, 2006, published in Zhurnal Prikladnoi Khimii, 2006,
Vol. 79, No. 12, pp. 1953!1957.
OF SYSTEMS AND PROCESSES
A Calorimetric Study of the Enthalpy of Enzymatic
Hydrolysis of Components of a Product from Vegetable
Raw Materials for Enteral Feeding
N. V. Grishatova, V. F. Ur’yash, A. E. Gruzdeva, and N. V. Novoselova
Research Institute, Lobachevskii State University, Nizhni Novgorod, Russia
Fitograd ZAO, Nizhni Novgorod, Russia
Ekstramed OOO, Nizhni Novgorod, Russia
Received September 27, 2006; in final form, September 2006
Abstract-The enthalpy of hydrolysis of potato starch and some starch-containing components of Lider-1
nutrition product for enteral (tube) feeding in the presence of a-amylase enzyme was studied on a DAK-1-1
Full-value, balanced, and ecologically pure nutri-
tion is a powerful factor in improving the peoples’
health and enhancing the protective function of an or-
ganism. An important role in these processes is played
by biologically active additives. This particularly
refers to food products for enteral feeding, in which
case a patient cannot feed on his (her) own, e.g., be-
cause of a cranial or maxillary injury. The action of
such biologically active additives largely depends on
the degree of assimilation by a human organism of
valuable substances contained in these additives. In
this context, development of an instrumental tech-
nique for evaluating the completeness of food diges-
tion in a human organism is a topical task. In recent
years, thermodynamic methods have been finding in-
creasing use in solution of biochemical and biological
problems. For example, attempts have been made to
characterize enzymatic reactions and processes in-
volving various proteins, cells, and cell communities
by changes in the basic thermodynamic functions,
entropy, enthalpy, and Gibbs function . How-
ever, studies of this kind are few in number.
A calorimetric technique has been used to deter-
mine the enthalpy in our studies of the reaction of
enzymatic hydrolysis of some polysaccharides, which
models the process that occurs in the gastrointestinal
tract of a human in food digestion . In addition,
we measured the specific heat of potato starch and its
constituents, amylase and amylopectin, in the range
63230 K and calculated their thermodynamic charac-
teristics (enthalpy, entropy, and Gibbs energy) .
In the present study, we determined the enthalpy
of hydrolysis of potato starch and some starch-con-
taining components of Lider-1 nutrition product for
enteral (tube) feeding
in the presence of the a-amy-
We studied potato starch of Ekstra brand [GOST
(State Standard) 7699378] with 13.6 wt % H
the air-dry state. It contained 33.5 wt % amylase and
66.5 wt % amylopectin .
Lider-1 preparation includes the following starch-
containing components (wt %): germinated wheat
7.76, potato 15.52, apple 23.72, and carrot 3.10 [TU
(Technical Specification) 9160-002-39232318397, TU
9164-001-39 232 318301, TU 9197-018-39 232 3183 01).
They were prepared using a unique technique of cryo-
genic grinding, developed at Biofit ZAO (Nizhni
Novgorod) . The air-dry samples of vegetable
products contained 43 6 wt % water.
KFZ 2.1.1), also named dextrinogenamylase or gly-
The formulation of the product has been developed at Fitograd
ZAO (Nizhni Novgorod) .