starch

The peculiarities of the production and structure of combined composites based on polylactide 3D printed matrices and polyurethane resin were investigated. The physical and mechanical properties of the obtained composites were determined depending on the content of modifiers in the polyurethane resin. In particular, an increase in Brinell hardness and impact toughness of products based on 3D matrices filled with modified resin was revealed.

The influence of the nature of modifiers of different natures on the properties of epoxy resin is investigated. The influence of modifiers, in particular starch, epoxidized soybean oil, and polyvinyl butyral, on the physical and mechanical properties of epoxy composites is determined. The influence of the nature of the modifier on the thermophysical properties of modified epoxy resins is determined. It is found that both chemical and physical processes in the component system have a significant influence on the nature of thermomechanical dependencies.

It was studied the Processes of ensuring chemical stability (stabilization) of starch nitrate obtained by nitration of starch by two ways: nitric acid and nitric-sulfuric acid mixture. It has been confirmed that, in the first case, starch nitrate has much higher stability due to the absence of low-stable sulfuric acid esters. It is shown that to ensure it in this case, 10 minutes of washing of starch nitrate in  0,19 m3/kg of hot water (95°С) is sufficient.

Polylactide composite materials with organic filler-modifier starch, inorganic filler -calcium carbonate and plasticizer - epoxidized soybean oil for 3D printing have been developed. On the basis of the modular deformation method of calculation the elastic-plastic and deformation properties of the developed modified polylactide materials are determined. The change of modulus of deformation, modulus of elasticity, modulus of high elasticity depending on the composition of the composite is revealed.

The physicochemical regularities of interactions in the starch-glycerol-epoxidized soybean oil system under the influence of ultrasound were investigated. On the basis of rheological curves, the effect of plasticizers on the viscosity of glycerin-starch systems was revealed, depending on the shear rate, time of exposure at temperature, and the nature of starch. On the basis of IR spectroscopic studies, the existence of interactions between the components of the system was confirmed.

The physicochemical patterns of interactions in the starch-glycerol-epoxidized soybean oil system were studied. On the basis of rheological curves, the effect of plasticizers on the viscosity of glycerin-starch systems was revealed, depending on the shear rate, time of exposure at temperature, and the nature of starch. The effect of epoxidized soybean oil on the viscosity of glycerin-moist starch systems was revealed. On the basis of IR spectroscopic studies and refractive index values, the existence of interactions between the system components was confirmed.

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.

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.

In this paper an overview of novel biodegradable polymers for food packaging is presented. The aim was to present factors influencing polymer degradation and biodegradation in various environments. It was noted that biodegradable polymers are an imperfect alternative for classical polymers and their decomposition strongly depends on degradation environment. It was also shown that there are various approaches in different countries to certification of biodegradable polymer materials, which rather complicates its application than promotes it.