крохмаль

The edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others.

Purification of glucomannan by hydrolising starch – the main contaminant – was studied. Hydrolysis removed 88.7 % of starch. The highest glucomannan сontent was found to be 73.35 %. The sample showed the comparable infrared spectra to those of the commercial glucomannan. The kinetics of enzymatic hydrolysis was evaluated using the Michaelis-Menten model.

Одержано комплексні гідрогелі, які можна застосувати при виробництві косметичних виробів. Дані композити були одержані на основі крохмалю і поліакриламіду, які ймовірно є біосумісними та нетоксичними. В ході даної роботи було отримано комплексні гідрогелі наповненні: йонами Ca2+ та Mg2+, калієм лимоннокислим.

Було досліджено кінетику набрякання та стійкість на стискування отриманих комплексних гідрогелів. Синтезовані композити можуть бути використані, як основи косметичних масок при створенні косметичних засобів.

The regularities of binding substances of aromaforming cryo- and thermotropic jellies of gelatin and starch were studied. The influence of the surface of hydrophobic jelly on their ability to absorb aqueous solutions of thymol was experimentally confirmed. The reduction of sorption by thymol cryotropic jellies versus the thermotropic one was established. Experimentally it was confirmed that the most promising technology to create flavors from aromatic hydrophobic substances are thermotropic jellies y of gelatin with high hydrophobicity.