Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product
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Дата
2018
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
The article presents the research results of the product’s properties of potato starch modification by acetylmalic acid chloroanhydride. Modification of potato starch has been carried out and has been confirmed by elemental analysis. In the infrared spectra, changes in the frequency oscillations of native starch in the noncharacteristic region have occurred: the frequency of oscillations at
981.81 cm−1 has increased and in the spectrum of modified starch has been at 1024.82 cm−1; the band with frequency of oscillations of 923.07 cm−1 has shifted to 866.66 cm−1, and the band with frequency of oscillations of 609.79 cm−1 has shifted to 672.22 cm−1, indicating the change in noncharacteristic region of the native starch sample after acylation. The properties of obtained modified product have been studied and this modification has appeared to change the shape of moisture and starch bonds, along with decreasing appearance of grains and reduced degree of crystallinity from 12 to 4%.
Опис
Ключові слова
modification, acetylmalic acid, chloroanhydride, new product, модифікація, ацетиляблучна кислота, хлорангідрид, модифиация, кафедра експертизи харчових продуктів
Бібліографічний опис
Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product / O. Shulga, N. Simurova, S. Shulga, J. Smirnova // International Journal of Polymer Science. – 2018. – P. 1–7.