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The use of collagen in food industry is becoming increasingly popular. It has a neutral taste and smell, so it can be added to drinks. Drinks based on natural mineral waters - "Shorley" type drinks are an actively developing segment of the beer and alcohol industry. They contain various fruit and berry raw materials. The paper substantiates the component composition and formulation of beverages based on soluble collagen of fish origin. We used the hydrate of collagen proteins from the skin of the carp in the form of 2% dispersion. Three types of mineral water were used: "Slavyanovskaya", "Essentuki 4" and "Narzan". Raspberry, cherry and black currant juices were selected as fruit and berry raw materials. They have valuable biologically active properties due to their high content of vitamins, macro-and microelements, flavonoids and other valuable components. The obtained samples of beverages have good physical and chemical characteristics. Experimental samples of drinks with the addition of mineral water "Slavyanovskaya" and "Narzan" were distinguished by the harmonious taste of the corresponding juice without the taste and smell of fish collagen. For samples of soft drinks, refreshing and thirst-quenching properties were shown. A salty taste was observed for drinks obtained with the use of "Essentuki No. 4" water. Therefore, in the preparation of beverages such as "Shorly" this type of water is not recommended. The results of the analysis of beverages during the shelf life confirm the stability of the indicators of the tested samples. The shelf life of beverages was 6 months under storage conditions: temperature 12±2 °C and relative humidity 70±5%. The developed recipes and the results of the analysis of the characteristics of beverages allow us to recommend them to meet consumer demand for the prevention, maintenance and correction of physiological conditions of the body.

Infrared (IR) spectroscopy is currently one of the main methods for the analysis and identification of organic compounds. The method is based on passing infrared radiation through the object under study, which entails the excitation of molecules, forcing them to make oscillatory movements. During this process, a decrease in the intensity of light passing through the sample is observed. Absorption occurs at long waves, the energy of which is comparable with the excitation energy of vibrations in the molecules under study. This indicates the presence in the molecules of samples or functional groups. Thus, you can predict and find out about the possible structure of the substance. The authors of the study proposed a method for producing a collagen-containing base. The selection of the concentration of organic acid makes it possible to obtain a product with the necessary characteristics. The main objective of the experiment is to characterize the structural changes in the collagen fiber in the process of obtaining collagen hydrate. Infrared spectra were obtained at each stage, starting from the initial sample and ending with the final collagen hydrate. A comparative characteristic of the collagen molecules of the initial and final samples allows us to conclude that the aggressive medium in the process of hydrate production does not in the least damage the native structure of collagen fibrils. In the process of obtaining collagen fibers, they are released. Subsequently, the collagen bases were homogenized in a medium with distilled water, using the ratio: one part of the mass of processed silver carp skins and three parts of water. Obtaining an emulsion with high hydrophilicity, which creates the conditions for use in various forms in the food, cosmetic and medical industries.

In the process of life of the body continuously consumed nutrients that perform plastic and energy functions. The source of nutrients is a variety of foods, consisting of a complex of proteins, fats and carbohydrates, which in the process of digestion are converted into digestible substances. Collagen is the basis of connective tissue and binds the cells in the tissues, creates the frame of the whole body. The gastrointestinal tract, as a system of organs, is no exception and is designed process and extract nutrients from food. Most organs consist of connective tissue, accounting for 60–90% of their mass, which confirms its importance and the role of collagen in this regard can not be estimated. Collagen functions in the body are diverse, one of the main - part in digestion, the violation of which is the cause of diseases such as gastritis and ulcers. For the prevention and treatment of such diseases are very useful liquid collagen-containing food in the form of functional drinks. Developed and obtained in the experimental laboratory a variety of drinks on a collagen basis, with the use of additional broth with sea buckthorn pulp, tincture of dried chicory root powder and broth with the flesh of Jerusalem artichoke. An invaluable contribution to the therapeutic and preventive actions of all these components is proved not only scientifically, but also time-tested.

Physical and chemical processes in muscular tissue of pond fish are considered in the process of storage. The muscle contraction appears mainly because of the myofibrils activity that utilizes energy of the sarcoplasm substances. Intense disintegration of glycogen causes sharp acidification (pH decreasing) in the muscular tissue that affects on chemical composition and physical-colloidal structure of proteins. Hardening of the muscular tissue is observed in the first hours of storage because of the proteins transformation to actin and myosin in insoluble actomyosin complex. The highest level of actomyosin is observed in the first 3–5 hours that is the evidence of unstable rate of biochemical processes corresponded to changing activity of enzyme systems. Cumulative level of the actomyosin complex grows in the first 8 hours of storage for all investigated fish species. Organoleptic and technological characteristics of the fish meat improve significantly in the process of its maturation: the meat has no definite taste and smell in early stages of autolysis, but these properties appear in 3–4 days, depending on the storage temperature, due to enzymatic decomposition of proteins, peptides, nucleotides, carbohydrates, lipids, etc. Recommendations on storage are presented for certain groups of fish products in dependence on initial properties of raw materials.

The choice of research direction is related to the actual problem of production and distribution of functional purpose food products due to the spread of nutritional diseases and the lack of micronutrients in ordinary people and athletes diet. As an object for enrichment with iodine, it was suggested to use lentils, which is famous for its high protein content, low lipid and oligosaccharide content, and low inhibitory effect. The iodine accumulation occurs during germination, due to the use of a nutrient solution of the iodine inorganic form. In addition, the biochemical composition of the grain and the biological value of lentils are significantly improved: an increase in the content of total amino acids and vitamins is found to be 1.5-2.0 times, a mass fraction of the oligosaccharide fraction is observed. To determine the effect of technological processing on the degree of iodine conservation in lentils the grains were exposed to the following impact: grinding, extrusion, frying. An insignificant decrease in the amount of iodine during extrusion was noted and more significant one - during grinding. The obtained results of the determination of biological safety by the method of studying the effect of the investigated product on the growth response of ciliates allowed to confirm the safety of both fresh and dried sprouted grain of lentils. When studying the microbiology of grain by sowing on agarized selective diagnostic environments with subsequent identification of the qualitative and quantitative composition of microflora, including colony-forming units, deviations from the normative indices were not revealed. Experimental production of the extrudate was carried out, possible ways of its use in meat systems for improving the functional and technological properties of minced meat, as well as for independent use as snacks for the nutrition of athletes were suggested.

Intensive development of turkey in Russia not only leads to an additional source of high-quality meat, but also the appearance of a significant proportion of byproducts little demanded by consumers. The upward trend in semi-finished production has led to the accumulation of the skin, which amounts to about 13% of the carcass weight. In connection with this required scientific substantiation of its rational use for food purposes in different assortment groups of products. To solve the problem must be in-depth study of the biological structure. Results of experimental studies have shown that protein and fat ratio is 1: 2, which speaks of the need to enrich the food component of the high-protein, such as vegetable protein concentrates. turkey skin is characterized also quite high in proline, glycine, aspartic acid and glutamic acid, indicating that the presence of collagen proteins in the object. But little hydroxyproline content conditions softness of the skin, for example, with respect to the skins of pigs. Calculation of the biological value of the product showed a balance of protein and a high coefficient of utility. turkey skin is characterized by low water-holding capacity, but high oil-holding ability. The stability of the resulting emulsion was 83%, which indicates a promising technology in the use of emulsions of meat products. Qualitative emulsion can be prepared using vegetable protein. Balance of fatty acid composition, the presence of collagen protein nature dictates the feasibility of creating a balanced composition of emulsions with high functional and technological properties

The authors studied the possibility of using several methods for obtaining a collagen-containing base, which is a collagen hydrate obtained using organic acids. Collagen is a unique protein and a part of a variety of connective tissues of living organisms. It has a form of a unique three-spiral structure consisting of a molecule of a specific set of amino acids. It is of great practical importance for cosmetology and medicine. Collagen is one of the most common proteins in living organisms. A significant proportion of collagen is concentrated in the skin. Known methods for obtaining a collagen product are associated with the use of organic acids for de-fibration. After processing, the collagen product has a high moisture-absorbing property. Selection of the concentration and type of organic acid makes it possible to obtain a product with the necessary characteristics of functional and technological properties. Also important that they have a positive effect on the state of the human body, as well as open the possibility of varying properties for targeted use in cosmetology and medicine. The obtained collagen substances provide a range of concentrations necessary for specific purposes, have high hydrophilicity, and create conditions for obtaining various forms (dispersions, membrane materials, and sponges) for subsequent use in the cosmetic and medical industries.

Based on the charter of the World Health Organization, “health is not only the absence of diseases and physical defects, but also the well-being of a complete physical, mental and social condition.” One of the main health problems is that the current state of children’s health is characterized by high child mortality under the age of five, especially in the first month of life, which accounts for 50.0% of cases. The fundamental nature of human health is laid back in the perinatal period, which determines the further formation of the body. At the children birth, during unscheduled periods, mothers express milk, which is significantly different in chemical composition from milk obtained from mothers who gave birth at the appropriate time. They have an insufficient amount of nutrients that ensure the normal development and protection of the child’s body. In connection with this problem, it was found that rabbit milk, having its stimulating effect, promotes rapid growth, as well as the normal development of the body. The comparative characteristics of the main physicochemical parameters of rabbit milk with cow, goat, and female milk were studied and presented. The amino acid, mineral, fatty acid composition was studied, the biological value was calculated, the lysozyme activity was determined. The qualitative and quantitative composition of amino acids, minerals, as well as high physico-chemical parameters indicates the advisability of introducing rabbit milk into the diet of newborns, especially premature babies.

The study of mixed-ligand complex formation is important problem of coordination chemistry currently. The ligands of different nature within the domestic environment of the complex, have a mutual influence, changing the chemical properties of complexes (acid-base, oxidation-reduction, the rate of ligand substitution in the internal environment) and their biological activity. According to the literature, the issues of mutual influence of ligands, which leads to a change in the reactivity of the complexes have been widely studied with the assistance of ligands of different nature. In recent years sharply increased interest in nanoobjects of different nature. This is due to the fact that many of the physical, chemical and biological properties of the nanoparticles significantly different characteristics from those of larger (macroscopic) objects. The aim of the study was to examine the conditions of formation (ratio of components, acidity) in solutions of mixed-metal biocomplexes copper. The studies have shown that the conditions of synthesis have significant impact on obtaining nanoparticles of zinc, copper and cobalt. The study of morphology and size of the resulting nanoparticles were performed on a scanning electron microscope Quanta FEG 650 in high vacuum (pressure in the chamber 8⋅10-3 to 3⋅10-3 Pa) mode. The resulting nanoparticles are studied metal particles kanglomeraty complex structure of various shapes and sizes up to 200 nm, and the crystals are spherical shape sizes of 40–90 nm. It is shown that metal complexation with drugs (ligands) leads to improvement of antimicrobial activity spectrum and expansion relative to the parent ligands, the studied biocomplexes are harmless biologically active substances, which can be recommended for further study.