Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product

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...

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Main Authors: Oksana Shulga, Natalya Simurova, Sergii Shulga, Jelyzaveta Smirnova
Format: Article
Language:English
Published: Wiley 2018-01-01
Series:International Journal of Polymer Science
Online Access:http://dx.doi.org/10.1155/2018/7253656
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author Oksana Shulga
Natalya Simurova
Sergii Shulga
Jelyzaveta Smirnova
author_facet Oksana Shulga
Natalya Simurova
Sergii Shulga
Jelyzaveta Smirnova
author_sort Oksana Shulga
collection DOAJ
description 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%.
format Article
id doaj-art-ca73b54ab78447f49cafa2e8f7b07c5b
institution Kabale University
issn 1687-9422
1687-9430
language English
publishDate 2018-01-01
publisher Wiley
record_format Article
series International Journal of Polymer Science
spelling doaj-art-ca73b54ab78447f49cafa2e8f7b07c5b2025-02-03T01:12:59ZengWileyInternational Journal of Polymer Science1687-94221687-94302018-01-01201810.1155/2018/72536567253656Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New ProductOksana Shulga0Natalya Simurova1Sergii Shulga2Jelyzaveta Smirnova3Department of Foodstuff Expertise, National University of Food Technologies, Kyiv, UkraineDepartment of Food Chemistry, National University of Food Technologies, Kyiv, UkraineDepartment of Food Chemistry, National University of Food Technologies, Kyiv, UkraineDepartment of Foreign Languages Professional Direction, National University of Food Technologies, Kyiv, UkraineThe 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%.http://dx.doi.org/10.1155/2018/7253656
spellingShingle Oksana Shulga
Natalya Simurova
Sergii Shulga
Jelyzaveta Smirnova
Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product
International Journal of Polymer Science
title Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product
title_full Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product
title_fullStr Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product
title_full_unstemmed Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product
title_short Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product
title_sort modification of potato starch by acetylmalic acid chloroanhydride and physicochemical research of the new product
url http://dx.doi.org/10.1155/2018/7253656
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AT natalyasimurova modificationofpotatostarchbyacetylmalicacidchloroanhydrideandphysicochemicalresearchofthenewproduct
AT sergiishulga modificationofpotatostarchbyacetylmalicacidchloroanhydrideandphysicochemicalresearchofthenewproduct
AT jelyzavetasmirnova modificationofpotatostarchbyacetylmalicacidchloroanhydrideandphysicochemicalresearchofthenewproduct