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

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2018 - 201912020 - 20211

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Автор: search.filters.author.Simurova, NataliaКлючове слово: search.filters.subject.кафедра експертизи харчових продуктів

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  • Ескіз
    Документ
    Modification of potato starch with adipic acid and research of modification product as raw materials for food biodegradable packaging
    (2021) Shulga, Sergii; Shulga, Oksana; Simurova, Natalia
    The aim of our work was to study the modification of potato starch with adipic acid chloride in order to further physicochemical study of the obtained product and use, for example, as an effective film former of biodegradable films/coatings. The modified product has a number of different characteristics from the original product. The use of starch as a natural substance that is capable of biodegradation makes it possible to is recommend the resulting product as a raw material for environmentally friendly packaging materials.
  • 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%.