Research of the rheological properties of water variances of polysaccharides
DOI:
https://doi.org/10.15587/2706-5448.2021.230077Keywords:
aqueous dispersion of polysaccharides, starch mixtures, shear stress retest, ordered structureAbstract
The object of research is aqueous dispersions of polysaccharides. One of the most problematic factors is the insufficient 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 structural 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 rearrangement 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.
References
- Rukovodstvo po kontroliu kachestva pitevoi vody. Vol. 1. Rekomendatsii Vsemirnoi organizatsii zdravookhraneniia (1994). Geneva, 256.
- Artiukhova, S. I., Moliboga, E. A. (2005). Izuchenie informirovannosti naseleniia g.Omska o sposobakh profilaktiki iodnogo defitsita. Pischevaia promyshlennost, 4, 40–41.
- Elpiner, L. I. (1985). Voda, kotoruiu my pem. Chelovek i priroda. Moscow: Znanie, 31–50.
- Rakhmanin, Iu. A., Zholdakova, Z. I., Krasovskii, G. N. (2004). Voda. Sanitarnye pravila, normy i metody bezopasnogo vodopolzovaniia naseleniia. Moscow: "InterSEN", 768.
- Mank, V., Melnyk, O., Bakhmach, V. (2014). Anomalous properties in aqueous solutions of polysacchariedes. Ukrainian Journal of Food Science, 2 (2), 236–243.
- Bertolini, C. A. (Ed.) (2010). Starches: characterization, properties, and applications. New York: Taylor and Francis Group, 276.
- Lv, X., Wu, L., Wang, J., Li, J., Qin, Y. (2011). Characterization of Water Binding and Dehydration in Gelatinized Starch. Journal of Agricultural and Food Chemistry, 59 (1), 256–262. doi: http://doi.org/10.1021/jf103523u
- Malkin, A. D., Askadskii, A. A., Kovriga, V. V. (1978). Metody izmereniia mekhanicheskikh svoistv polimerov. Moscow: Khimiia, 205.
- Gorbatov, A. V., Machukhin, S. A., Maslo, A. M. (1982). Strukturno-mekhanicheskie kharakteristiki pischevykh produktov. Moscow: Legkaia i pischevaia promyshlennost, 321.
- Xue, T., Yu, L., Xie, F., Chen, L., Li, L. (2008). Rheological properties and phase transition of starch under shear stress. Food Hydrocolloids, 22 (6), 973–978. doi: http://doi.org/10.1016/j.foodhyd.2007.05.008
- Padokhin, V. A., Kokina, N. R. (2007). Fiziko-mekhanicheskie svoistva syria i pischevykh produktov. Ivanovo: Ivan. gos. khim.-tekhnol. un-t., Institut khimii rastvorov RAN, 128.
- Kutarov, V. V., Vityuk, A. N., Kats, B. M. (2006). Monolayer adsorption isotherms and a disordered medium model. Theoretical and Experimental Chemistry, 42 (3), 202–206. doi: http://doi.org/10.1007/s11237-006-0039-y
- Silva, P. J., Prather, K. A. (2000). Interpretation of Mass Spectra from Organic Compounds in Aerosol Time-of-Flight Mass Spectrometry. Analytical Chemistry, 72 (15), 3553–3562. doi: http://doi.org/10.1021/ac9910132
- Schrader, M. E., Yariv, S. (1990). Wettability of clay. Journal of Colloid and Interface Science, 136 (1), 85–94. doi: http://doi.org/10.1016/0021-9797(90)90080-8
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Оксана Василівна Точкова, Інна Олександрівна Гаган, Оксана Петрівна Мельник
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
