Research of the rheological properties of water variances of polysaccharides

Скорочена інформація про документ
dc.contributor.authorTochkova, Oksana
dc.contributor.authorGagan, Inna
dc.contributor.authorMelnyk, Oksana
dc.date.accessioned2021-05-19T07:59:09Z
dc.date.available2021-05-19T07:59:09Z
dc.date.issued2021-04
dc.description.abstractThe object of research is aqueous dispersions of polysaccharides. One of the most problematic factors is the in- sufficient study and study of the physicochemical properties of polysaccharides, in particular starch. Among natural polysaccharides, starch occupies a unique position. It has a wide range of applications across many industries and technologies. This is what determines a large number of studies of the state of starch of various botanical origin under the action of various factors that have appeared in the literature recently. Natural polysaccharides, in contrast to synthetic ones, are characterized by a partial ordered structure, formed in the process of synthesis and growth. In the course of the study, a new method of relaxation in starch mixtures was proposed. It was found that struc- tural relaxation in time is slow and long. It was also found that the physicochemical characteristic of polysaccharides, relaxation, is explained by a partially ordered structure with the mutual arrangement of individual chains in a spatial network. It was shown that, under the action of shear stresses, the retest destroys the pseudoplastic liquid structures of aqueous dispersions of starch, followed by restoration to an equilibrium state within 17 hours. The process of recovery or structural relaxation of the spatial structures of aqueous dispersions of polysaccharides occurs due to the rear- rangement of the spatial network of the polymer and is formed due to the existence of cross-linked chemical bonds. Thanks to this method of using polysaccharides, it is possible to obtain improved organoleptic, structural, mechanical and physicochemical characteristics of food products. Compared to similar thickeners (pectin, flour), native potato and corn starches provide and provide structural form to products such as sauces, puddings, pastries, minced meat, fish products, and low fat dairy products. In the food system, the role of polysaccharides is to stabilize structure and interact with other components to deliver or maintain nutrients and taste.uk_UA
dc.identifier.citationTochkova, O. Research of the rheological properties of water variances of polysaccharides / O. Tochkova, I. Gagan, O. Melnyk // Technology Audit and Production Reserves. – 2021. – 2/3 (58). – P. 40–43.uk_UA
dc.identifier.issn2664–9969
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/34025
dc.language.isoenuk_UA
dc.subjectaqueous dispersion of polysaccharidesuk_UA
dc.subjectstarch mixturesuk_UA
dc.subjectshear stress retestuk_UA
dc.subjectordered structureuk_UA
dc.subjectкафедра експертизи харчових продуктівuk_UA
dc.subjectкафедра технології консервуванняuk_UA
dc.titleResearch of the rheological properties of water variances of polysaccharidesuk_UA
dc.typeArticleuk_UA

Файли

Контейнер файлів
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
Oksana Tochkova.pdf
Розмір:
385.27 KB
Формат:
Adobe Portable Document Format
Опис:
Завантажити
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:
Завантажити

Зібрання

Статті