Abstract
In this paper, the problem of studying of the films properties on the basis of uronate polysaccharides (sodium alginate and pectin low-esterified amidated), created on the principle of ionotropic gelation with the participation of calcium ions, has being considered. The purpose of the study is to determine the patterns of films formation based on the composition of the uronate polysaccharides, to determine their properties when heated and conditions of destruction or combustion. The thermophysical properties of the films in the temperature range 20–500°C were controlled by the method of differential scanning calorimetry in the dynamic mode. The temperature at which the loss of external and internal moisture is occurring have been determined. The temperatures when films are subjected to destruction have been founded. Thus, the mass loss of samples was noted in the following temperature ranges: 52–100°С and 40–100°С; the maximum moisture loss was noted at 83 and 85°C for specimens with a total concentration of uronate polysaccharides 2% and 3% respectively. Maximum external moisture losses were 6% and 9%; intra-linked moisture – 28.5 and 29% respectively. Complete disintegration of polymers occurs after 300 and 310°C for specimens with a total concentration of uronate polysaccharides 2% and 3% respectively. The investigation of the destraction temperatures of the above systems allows us to predict the principle of heat treatment of semi-finished products contained in films, created on the basis of the reaction of ionotropic gelation of polysaccharides and calcium ions.
Highlights
Formulation of the problemThe high level of danger from the excessive amount of polymer waste influence is an actual problem at the present time
Gels based on sodium alginate and low-esterified amidated pectin has a series of technological properties
The maximum moisture loss is accounted for 238 and 244 С respectively. These results indicate that number of hydrophilic groups does not increase during alginate-pectin crosslinked with the calcium ions “cross-copolymer” formation in the case of an increased number of polymer chains per unit volume
Summary
The high level of danger from the excessive amount of polymer waste influence is an actual problem at the present time. There are quite popular trends of creating different types packaging materials. These technologies are based on physical and chemical properties and chemical potential of proteins and peptide complexes, polysaccharides, polyols, polylactic acid, etc. Composites, based on sodium alginate (NaAlg) and pectin low-esterified amidated (LEApectin), are increasingly becoming the basis of gel systems modern study. Gels based on sodium alginate and low-esterified amidated pectin has a series of technological properties. They are in great demand of various industries in the food industry as stabilizers and thickeners. There is no information in the literature about xerogels as a product of phase transformations, which are presented as food envelopes on the surface of the product after application and drying
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