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The optic and acidic properties of gel food additives on the basis of acrylates

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The aim of this work was to analyze sodium polyacrylate hydrogel surface and its copolymers with acrylamide by electron spectroscopy of diffuse reflection (ESDR), infrared spectroscopy of frustrated total internal reflection (FTIR), pH-metry, and indicator method of optic and acid-base properties. The acrylates are widely used as food additives in various sectors of the food industry due to their high water retention ability, high degree of swelling and gel formation. The aim of this research was to study the influence of the ratio of the components in the composition of the powdered copolymer and the presence of the binder on the degree and mechanism of swelling. The results showed that the introduction of a bonding agent and acrylamide in an amount exceeding 75% (mass.) limited the degree of swelling and increased acidity of the swollen hydrogel copolymer due to hydrolysis of amine groups. The use of the tracer method allowed observing the disclosure of polyacrylate chain structure during swelling in the absence of binding and acrylamide acting as bonding agent if its content in alkaline medium is high. Unlike IR spectroscopy ESDR method, used for the first time for the processes of hydrogel acrylate swelling, proved to be effective in terms of the choice of copolymers component ratio and the conditions of their synthesis to obtain hydrogels of desired properties, mechanism, and degree of swelling.

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