Computer simulation of chitosan solvation in water and solutions with reduced active acidity
https://doi.org/10.37493/2307-910X.2025.1.10
Abstract
The molecular properties of fragments of molecules of natural chitosan and with protons attached to nitrogen have been studied using computer chemistry. The block of periodic boundary conditions in the HyperChem application was used to simulate the dissolution of chitosan in water and a solution with an acidity of less than 7 (protonated chitosan). The possibility of formation of mesh gels in an acidic environment has been revealed. The theoretical results obtained were confirmed by the study of chitosan solutions in whey. It was found that when chitosan is added to the subsurface serum, viscous solutions are formed and the value of active acidity increases, which opens up the possibility of using chitosan and whey for various types of food products.
About the Authors
V. V. Sadovoy
Belgorod University of Cooperation, Economics and Law, Stavropol Institute of Cooperation (branch)
Russian Federation
Russian Federation
Vladimir V. Sadovoy, Dr. Sci. (Techn.), Professor
Department of Commodity Science and Public Catering Technology
Stavropol
tel.: +79188639013
T. V. Shchedrina
North-Caucasus Federal University, Pyatigorsk Institute (branch)
Russian Federation
Russian Federation
Tatiana V. Shchedrina, Cand. Sci. (Techn.), Associate Professor
Department of Food Technology and Commodity Science
Pyatigorsk
tel.: +789283730813
A. S. Khamitsaeva
Gorsk State Agrarian University
Russian Federation
Russian Federation
Alla S. Khamitsaeva, Dr. Sci. (Techn.), Professor
Department of Food Technology
Vladikavkaz
tel.: +79034833663
I. A. Trubina
Stavropol State Agrarian University
Russian Federation
Russian Federation
Irina A. Trubina, Cand. Sci. (Techn.), Associate Professor
Department of Production and Processing of Agricultural Products
Stavropol
tel.: +79624419174
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Review
For citations:
Sadovoy V.V., Shchedrina T.V., Khamitsaeva A.S., Trubina I.A. Computer simulation of chitosan solvation in water and solutions with reduced active acidity. Modern Science and Innovations. 2025;(1):126-134. https://doi.org/10.37493/2307-910X.2025.1.10
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