Keywords
eterifikatsiya
almashinish darajasi
stabillovchi reagent
emulsiya barqarorligi
qovushqoqlik
oziq-ovqat sanoati
polisaxarid.
How to Cite
Abstract
Ushbu ishda makkajoʻxori kraxmali ishqoriy muhitda natriy monoxloratsetat bilan eterifikatsiyalanib, suvda yaxshi eriydigan karboksimetilkraxmal sintez qilindi va uning oziq-ovqat emulsiyalari hamda suspenziyalarini barqarorlashtirishdagi xossalari koʻrib chiqildi. Sintez sharoitlari, yaʼni harorat, davomiylik va reagentlar nisbati, almashinish darajasi bilan eritma qovushqoqligiga qanday taʼsir koʻrsatishi, bu koʻrsatkichlar oʻz navbatida emulsiyaning saqlanish barqarorligi bilan qanday bogʻlanishi tahlil qilindi. Mahsulot tuzilishi IK-Furye spektroskopiyasi yordamida, almashinish darajasi esa titrlash yoʻli bilan aniqlandi. Reagentning emulsiyalovchi-stabillovchi taʼsiri yogʻ-suv tizimidagi dispers fazaning vaqt davomida ajralmasligiga qarab baholanadi. Taklif etilayotgan texnologiya mahalliy kraxmal xom ashyosini import oʻrnini bosuvchi, qoʻshimcha qiymatli oziq-ovqat stabilizatoriga aylantirishga yoʻnaltirilgan.References
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