The analysis of the main regularities, conditions and factors influencing the mechanism of structural changes in food biopolymer molecules during gelation using the laws of thermodynamics is carried out. A computational method for predicting the properties of gel-like food systems is considered. It makes it possible to establish the dependence of the characteristic viscosity of aqueous solutions of hydrocolloids and the hydrodynamic radius of biopolymer molecules on the charge of its molecular structures and the pH of the active acidity of the medium. On the example of gelatin, calculations are presented and it is shown that, in comparison with a neutral medium, the hydrodynamic radius of protein molecules increases approximately to (120–123) % both at high and low pH values, which makes it possible to predict the water-binding capacity of protein molecules and determine the optimal modes of technological processes.

The conducted analysis has enabled to identify main problems of whey processing and divide them into three groups. Technological aspects; problems of environmental friendliness, quality and safety; and economic issues that require integrated solutions for the development of sustainable food systems were considered. The authors presented possible ways to solve the indicated problems, including some areas of effective separation of whey into components, products of whey processing used in a closed circuit, improving the environmental friendliness and energy intensity of the technologies and obtaining high-quality and safe products. The authors have also considered prospects of milk molasses and, in particular, dry milk molasses with “LaktuVet-1” lactulose used in food processing technologies for healthy nutrition. The issues of digital technologies influencing the competitiveness and the leadership of enterprises in the nutrition sector have been paid attention to.

Для углубления фундаментальных представлений о механизме гелеобразования пищевых биополимеров на молекулярном уровне проведен термодинамический анализ условий и факторов, оказывающих влияние на процесс структурирования их водных растворов. На основе количественного описания параметров и оценки закономерностей структурирования при взаимодействии активных групп коллоидов с дисперсионной средой рассмотрены термодинамические особенности фазовых переходов гидроколлоидных систем. Обосновано, что энергетическое состояние таких водных систем зависит от показателя активной кислотности, определяется величиной заряда молекул, количеством реакционноспособных групп и вязкостью водных структур пищевых биополимеров. Представлен пример прогнозного расчета конформационных характеристик молекул желатина как одного из широко распространенных и типичных представителей пищевых биополимеров. Показано, что при рН 11 ед. заряд молекулы составляет минус 40 ед., а характеристическая вязкость (15,0 см3/г), гидродинамический радиус (5,24 нм) и площадь поверхности (345,0 нм2) являются наибольшими по сравнению с нейтральной и кислой средами. To deepen the fundamental understanding of the mechanism of gelation of food biopolymers at the molecular level, a thermodynamic analysis of the conditions and factors that influence the process of structuring their aqueous solutions was carried out. Thermodynamic features of phase transitions of hydrocolloid systems are considered on the basis of quantitative description of parameters and estimation of regularities of structuring in the interaction of active groups of colloids with a dispersion medium. It is shown that the energy state of such water systems depends on the active acidity index, is determined by the amount of charge of molecules, the number of reactive groups and the viscosity of water structures of food biopolymers. An example of predictive calculation of conformational characteristics of gelatin molecules as one of the most common and typical representatives of food biopolymers is presented. It is shown that at a pH of 11 units, the charge of the molecule is minus 40 units, and the characteristic viscosity (15,0 cm3/g), hydrodynamic radius (5,24 nm), and surface area (345,0 nm2) are the largest in comparison with neutral and acidic media.

The article discusses the historically formed spiral cycles of development of the technological platform for the best available whey processing technologies. The characteristics of the stages of development repeated at each cycle, reflecting the level of scientific and technological progress in this area are presented. The main technological trends and concepts of milk whey processing in the near, medium and longer term are considered. It is shown that in the future, breakthrough achievements in food technologies will be based on the results of digital transformation of production, the introduction of innovative technologies for digital modeling and design, quantum computing, robotic automation and additive technologies.