Features of the formation of hydrogen bonds in solutions of polysaccharides during their use in various industrial processes
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Abstract
The paper studies the role of water in stabilizing the ordered structure of biological macromolecules methods of X-ray diffraction analysis, rheology , NMR and IR spectroscopy. The research results can be explained by sol-gel phase transition in solutions of polysaccharides, a significant increase in sorption capacity of these molecules to the surface of solutions of mineral adsorbents with increasing temperature in the purification of liquid foods (juices , alcoholic and soft drinks) , processes retrogradation biological molecules.
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natural polymers, ordered structure of biological macromolecules, hydrogen bonds, природні полімери, впорядкована структура біологічної макромолекули, водневі зв′язки, природные полимеры, упорядоченная структура биологической макромолекулы, водородные связи, кафедра технології жирів, хімічних технологій харчових добавок та косметичних засобів, кафедра експертизи харчових продуктів
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Mank, V. Features of the formation of hydrogen bonds in solutions of polysaccharides during their use in various industrial processes / V. Mank, O. Melnyk // 11 International Congress on Engineering and Food. − Athens, Greece. − 2011. − Р. 1059−1060.