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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372

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2018 - 201912020 - 20221

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Автор: search.filters.author.Shulga, SergiiКлючове слово: search.filters.subject.modification

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  • Ескіз
    Документ
    Ecological packaging materials for bakery and confectionery products based on a new pectin modification
    (2022) Shulga, Oksana; Hrybkov, Serhii; Shulga, Sergii
    Pectin is advisable to be used for biodegradable film production. There are a lot of types of modified pectin, but its modification potential has not yet been exhausted. Materials and methods. Pectin, polyvinyl alcohol (PVA, E 1203), glycerol (E 422), oleic acid were used in this study. The vapor permeability of the film was determined according to BS EN 12086:1997. The physical and mechanical properties (strength and elongation) of the films were determined on the TIRAtest-2151 universal testing machine. Infrared (IR) spectroscopy was performed on a Nexus-475 Nicolet device.
  • Ескіз
    Документ
    Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product
    (2018) Shulga, Oksana; Simurova, Natalia; Shulga, Sergii; Smirnova, Elizabeth
    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%.