Модифікація пектину як плівкоутворювача для їстівних плівок хлібобулочних і кондитерських виробів

Abstract

Подано результати модифікації цитрусового пектину амоніаком, сечовиною, цетиловим спиртом, пальмітиновим ангідридом. Проведено аналіз ІЧ-спектрів вихідних та модифікованих сполук, що дозволило підтвердити проведення модифікації цитрусового пектину. Досліджено вплив отриманих нових речовин на фізико-механічні властивості (міцність, подовження) плівки, а також паропроникність.

The results of citrus and apple pectin with ammonia, urea, cetyl alcohol, palmitic anhydride are presented in the article. There is no information on the modification of citrus and apple pectins represented by modifiers. One of the main requirements for the products obtained is the ability to obtain them from film packaging materials that are not inferior barrier materials based on synthetic polymers. Techniques for modification are described in detail. In addition, this list of modifiers is due to their availability and relatively low cost. Modification of urea is of particular interest, because urea is used in the production of films as a plasticizer, which reacts chemically with the membrane former. Therefore, the modification of the film former with urea will avoid the technological stage – the addition of a plasticizer. In order to prove the modification, IR spectra of starting materials and obtained modified compounds with detailed interpretation and interpretation of the data are presented. The effect of the new substances on the physical and mechanical properties (strength, elongation) and vapor permeability of films made by using polyvinyl alcohol as a membranes former, glycerin-plasticizer, and oleic acid as a hydrophobic component was studied. The use of polyvinyl alcohol increases the viscosity of the membranes-forming solution, which facilitates its application to the surface of products and allows reducing the cost of pectin as a more expensive raw material. Based on the obtained results, the applicability of pectin modification as a membranes former of edible membranes of confectionery and bakery products was confirmed. The modification of the natural polymer makes it possible to improve the physical and mechanical properties of the initial polymer (pectin): the most durable membranes are formed by using pectin modified palmitic anhydride, the least durable – modified cetyl alcohol. The films with pectin modified with ammonia have the highest elongation index, the least – with modified pectin palmitic anhydride. In addition, the modification also has a positive effect on the barrier properties of membranes made on its basis: the vapor permeability of the membranes improves with an increase in the content of the modified pectin membrane with palmitic anhydride and cetyl alcohol.