STEREOCHEMICAL PROPERTIES OF INULINS
DOI:
https://doi.org/10.31073/foodresources2020-14-06Keywords:
інулін, високомолекулярний інулін, набухання, полімер, рослинні полісахариди, міцність гелю, просторова будоваAbstract
The article presents data on the solubility of different types of inulin, their ability to swell, to form gels and spatial structures in the form of films. The solubility of inulin with different molecular weights in water was determined. It is noted that in cold water, high molecular weight inulin is practically insoluble, then in the interaction of inulin with cold water there is a process of swelling of the polymer. It is established that the difference in the strength of the gels is due to the difference in the molecular weight of the inulin. Studies have shown that the cold method is better suited for the formation of gels based on low molecular weight inulin, whereas the hot method of preparation of inulin-water systems should be used for the formation of gels based on high molecular weight inulin. The experiments have shown that the structure and strength of the gel are influenced by: the type of fructan, the intensity of mixing, the time of mixing, the temperature and concentration of inulin. It has been established that the formation of fructan gels occurs by the first type, that is, due to bifilar spirals. This is explained by the fact that high molecular weight inulin has a higher ability to form gels than low molecular weight. Based on the research, films were obtained from vegetable polysaccharides with different ratios of inulin, pectin and agar. With regard to the technological properties of the above films, it is found that they are plastic, with low hygroscopicity, but to improve their ability to keep shape and appearance it is advisable to use other additives of natural origin, such as wax, egg white, natural dyes and others.
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https://doi.org/10.31073/foodresources2020-14-06
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