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<article article-type="research-article" dtd-version="1.3" xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xml:lang="ru"><front><journal-meta><journal-id journal-id-type="publisher-id">kaz44</journal-id><journal-title-group><journal-title xml:lang="ru">Вестник Университета Шакарима. Серия технические науки</journal-title><trans-title-group xml:lang="en"><trans-title>Bulletin of Shakarim University. Technical Sciences</trans-title></trans-title-group></journal-title-group><issn pub-type="ppub">2788-7995</issn><issn pub-type="epub">3006-0524</issn><publisher><publisher-name>«Шәкәрім университеті» КеАҚ</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="doi">10.53360/2788-7995-2025-2(18)-45</article-id><article-id custom-type="elpub" pub-id-type="custom">kaz44-1883</article-id><article-categories><subj-group subj-group-type="heading"><subject>Research Article</subject></subj-group><subj-group subj-group-type="section-heading" xml:lang="ru"><subject>ПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯ (ОРИГИНАЛЬНАЯ СТАТЬЯ)</subject></subj-group><subj-group subj-group-type="section-heading" xml:lang="en"><subject>FOOD ENGINEERING AND BIOTECHNOLOGY (ORIGINAL ARTICLE)</subject></subj-group></article-categories><title-group><article-title>РАЗРАБОТКА ВЫСОКОЭФФЕКТИВНЫХ СЪЕДОБНЫХ ПЛЕНОК ИЗ НАТУРАЛЬНЫХ КРАХМАЛОВ: ИССЛЕДОВАНИЕ БАРЬЕРНЫХ, МЕХАНИЧЕСКИХ И РАСТВОРИМЫХ СВОЙСТВ</article-title><trans-title-group xml:lang="en"><trans-title>DESIGNING HIGH-PERFORMANCE EDIBLE FILMS FROM NATURAL STARCHES: A STUDY ON BARRIER, MECHANICAL, AND SOLUBILITY PROPERTIES</trans-title></trans-title-group></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><contrib-id contrib-id-type="orcid">https://orcid.org/0000-0001-9647-7046</contrib-id><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Орынбеков</surname><given-names>Д. Р.</given-names></name><name name-style="western" xml:lang="en"><surname>Orynbekov</surname><given-names>D. R.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Думан Рымгалиевич Орынбеков – кандидат технических наук, ассоциированный профессор,</p><p>071412, г. Семей, ул. Глинки, 20А</p></bio><bio xml:lang="en"><p>Duman Rymgalievich Orynbekov – Candidate of Technical Sciences, Associate Professor;</p><p>071412, Semey, Glinki str., 20 А</p></bio><email xlink:type="simple">duman_r@mail.ru</email><xref ref-type="aff" rid="aff-1"/></contrib><contrib contrib-type="author" corresp="yes"><contrib-id contrib-id-type="orcid">https://orcid.org/0000-0001-6384-0646</contrib-id><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Қалибекқызы</surname><given-names>Ж.</given-names></name><name name-style="western" xml:lang="en"><surname>Kalibekkyzy</surname><given-names>Zh.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Жанар Қалибекқызы – кандидат биологических наук, ассоциированный профессор, </p><p>071412, г. Семей, ул. Глинки, 20А</p></bio><bio xml:lang="en"><p>Zhanar Kalibekkyzy – Candidate of Biological Sciences, Associate Professor,</p><p>071412, Semey, Glinki str., 20 А</p></bio><email xlink:type="simple">zhanar_moldabaeva@mail.ru</email><xref ref-type="aff" rid="aff-1"/></contrib><contrib contrib-type="author" corresp="yes"><contrib-id contrib-id-type="orcid">https://orcid.org/0000-0002-5632-638X</contrib-id><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Цзян</surname><given-names>Хао</given-names></name><name name-style="western" xml:lang="en"><surname>Hao</surname><given-names>J.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Цзян Хао – PhD, профессор факультета пищевой технологии и инженерии, </p><p>712100, № 3, Тайчэн-роуд, Янлин, Шэньси</p></bio><bio xml:lang="en"><p>Jiang Hao – PhD, Professor at the College of Food Science and Engineering, </p><p>712100, China, №.3 Taicheng Road, Yangling, Shaanxi</p></bio><email xlink:type="simple">almanya1975@mail.ru</email><xref ref-type="aff" rid="aff-2"/></contrib><contrib contrib-type="author" corresp="yes"><contrib-id contrib-id-type="orcid">https://orcid.org/0000-0002-0955-3520</contrib-id><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Нұрғазезова</surname><given-names>А. Н.</given-names></name><name name-style="western" xml:lang="en"><surname>Nurgazezova</surname><given-names>A. N.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Алмагуль Нургазезовна Нургазезова – кандидат технических наук, ассоциированныйпрофессор,</p><p>071412, г. Семей, ул. Глинки, 20А</p></bio><bio xml:lang="en"><p>Almagul Nurgazezovna Nurgazezova – Candidate of Technical Sciences, Associate Professor,</p><p>071412, Semey, Glinki str., 20 А</p></bio><email xlink:type="simple">gulnu-n@mail.ru</email><xref ref-type="aff" rid="aff-1"/></contrib><contrib contrib-type="author" corresp="yes"><contrib-id contrib-id-type="orcid">https://orcid.org/0000-0002-7248-1531</contrib-id><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Нүрымхан</surname><given-names>Г. Н.</given-names></name><name name-style="western" xml:lang="en"><surname>Nurymkhan</surname><given-names>G. N.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Гульнур Несиптайкызы Нурымхан – кандидат технических наук, ассоциированныйпрофессор, декан исследовательской школы пищевой инженерии,</p><p>071412, г. Семей, ул. Глинки, 20А</p></bio><bio xml:lang="en"><p>Gulnur Nesiptaykyzy Nurymkhan – Candidate of Technical Sciences, Associate Professor, Dean ofthe Research School of Food Engineering,</p><p>071412, Semey, Glinki str., 20 А</p></bio><email xlink:type="simple">marat-muratkhan@mail.ru</email><xref ref-type="aff" rid="aff-1"/></contrib><contrib contrib-type="author" corresp="yes"><name-alternatives><name name-style="eastern" xml:lang="ru"><surname>Мұратхан</surname><given-names>М.</given-names></name><name name-style="western" xml:lang="en"><surname>Nurymkhan</surname><given-names>M.</given-names></name></name-alternatives><bio xml:lang="ru"><p>Марат Муратхан – докторант, </p><p>071412, г. Семей, ул. Глинки, 20А</p></bio><bio xml:lang="en"><p>Marat Muratkhan⃰ – PhD student,</p><p>071412, Semey, Glinki str., 20 А</p></bio><xref ref-type="aff" rid="aff-1"/></contrib></contrib-group><aff-alternatives id="aff-1"><aff xml:lang="ru">Шәкәрім университет<country>Казахстан</country></aff><aff xml:lang="en">Shakarim University<country>Kazakhstan</country></aff></aff-alternatives><aff-alternatives id="aff-2"><aff xml:lang="ru">Северозападный университет сельского и лесного хозяйства<country>Казахстан</country></aff><aff xml:lang="en">Northwest A&amp;F University<country>Kazakhstan</country></aff></aff-alternatives><pub-date pub-type="collection"><year>2025</year></pub-date><pub-date pub-type="epub"><day>08</day><month>07</month><year>2025</year></pub-date><volume>0</volume><issue>2(18)</issue><fpage>369</fpage><lpage>376</lpage><permissions><copyright-statement>Copyright &amp;#x00A9; Орынбеков Д.Р., Қалибекқызы Ж., Цзян Х., Нұрғазезова А.Н., Нүрымхан Г.Н., Мұратхан М., 2025</copyright-statement><copyright-year>2025</copyright-year><copyright-holder xml:lang="ru">Орынбеков Д.Р., Қалибекқызы Ж., Цзян Х., Нұрғазезова А.Н., Нүрымхан Г.Н., Мұратхан М.</copyright-holder><copyright-holder xml:lang="en">Orynbekov D.R., Kalibekkyzy Z., Hao J., Nurgazezova A.N., Nurymkhan G.N., Nurymkhan M.</copyright-holder><license xml:lang="ru" license-type="creative-commons-attribution" xlink:href="https://creativecommons.org/licenses/by/4.0/" xlink:type="simple"><license-p>Данная работа распространяется под лицензией Creative Commons Attribution 4.0.</license-p></license><license xml:lang="en" license-type="creative-commons-attribution" xlink:href="https://creativecommons.org/licenses/by/4.0/" xlink:type="simple"><license-p>This work is licensed under a Creative Commons Attribution 4.0 License.</license-p></license></permissions><self-uri xlink:href="https://tech.vestnik.shakarim.kz/jour/article/view/1883">https://tech.vestnik.shakarim.kz/jour/article/view/1883</self-uri><abstract><p>Целью данного исследования было оценить физико-химические свойства съедобных плёнок, приготовленных на основе пяти видов крахмала – рисового, кассавы, кукурузного, картофельного и пшеничного – с использованием трёх пищевых пластификаторов: глицерина, сорбита и ксилита. Плёнки изготавливались методом литья из суспензии крахмала с добавлением пластификаторов, с последующей сушкой при контролируемых условиях. Проводились измерения водяной паропроницаемости (WVP), прочности на разрыв (TS), удлинения при разрыве (E%) и водорастворимости.</p><p>Результаты показали, что происхождение крахмала и тип пластификатора существенно влияют на все исследуемые характеристики. Плёнки на основе рисового и картофельного крахмала с сорбитом или ксилитом продемонстрировали низкую паропроницаемость и высокую прочность, что указывает на хорошие барьерные и механические свойства. В то же время плёнки из крахмала кассавы и кукурузы с глицерином обладали большей гибкостью, но худшей водостойкостью и прочностью.</p><p>Таким образом, свойства съедобных крахмальных плёнок можно адаптировать под конкретные задачи пищевой упаковки путём подбора соответствующих комбинаций крахмала и пластификатора. Исследование подтверждает потенциал использования местного сырья для разработки биоразлагаемой функциональной упаковки.</p></abstract><trans-abstract xml:lang="en"><p>Corn starch, potato starch, tapioca starch, and wheat starch were used as raw materials to prepare edible films. Through optimization of the composite ratio and the addition of cross-linking agents, the water vapor permeability (WVP) of the edible films was significantly reduced. The moisture absorption behavior of films made from different starch types and their blends was tested under five different relative humidity (RH) levels: 35%, 55%, 75%, and 95%. The optimized films were further evaluated for tensile strength, elongation at break, mechanical properties, and barrier performance [<xref ref-type="bibr" rid="cit1">1</xref>].</p><p>Among the tested starches, corn and potato starch improved the tensile strength and flexibility of the films, while tapioca starch significantly enhanced elongation and softness. When citric acid was added at 25%, films based on corn and potato starch exhibited the lowest WVP. When the content of multivalent salts reached 40%, films based on wheat starch showed the best tensile performance. Tapioca starch films demonstrated the greatest elongation. When rubber gum was used as an additive, the elongation of the edible film increased remarkably, reaching 100% extensibility [<xref ref-type="bibr" rid="cit2">2</xref>].</p></trans-abstract><kwd-group xml:lang="ru"><kwd>крахмальные плёнки</kwd><kwd>пластификатор</kwd><kwd>паропроницаемость</kwd><kwd>прочность на разрыв</kwd><kwd>растворимость</kwd><kwd>биоразлагаемая упаковка</kwd></kwd-group><kwd-group xml:lang="en"><kwd>Water vapor</kwd><kwd>permeability</kwd><kwd>Edible</kwd><kwd>film</kwd><kwd>Mechanical properties</kwd></kwd-group><funding-group xml:lang="en"><funding-statement>This research has been funded by the Ministry of Science and Higher Education of the Republic of Kazakhstan grant number BR21882447 «Development of a food safety system in long-term storage conditions based on electrophysical and radiation treatment methods»</funding-statement></funding-group></article-meta></front><back><ref-list><title>References</title><ref id="cit1"><label>1</label><citation-alternatives><mixed-citation xml:lang="ru">Increasing the Efficiency of Multilayered Silicate Melt / D. 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