Melnyk O. Colloid-chemical properties of aqueous suspensions of starches and their role in the structure

This thesis presents the results of a systematic study of colloid-chemical properties of aqueous suspensions of polysaccharides (for example, potato and corn starches) in a wide range of concentrations and temperatures and adsorption interactions in their gels. Found that with increasing temperature processing of aqueous suspensions of starch polysaccharides above 60С failure occurs partially ordered structure of crystalline native starch and release of hydrogen bonds between structure water molecules and hydrocarbon chains, which increases the activity of molecules in intermolecular interactions. A thermodynamic calculations of the free energy and the activation energy of formation processes structured systems polysaccharide starch with hydrogen bonds. Characteristics of the polysaccharide molecules destroyed structures used for the formation of nanostructures in systems of finely dispersed mineral glauconite - starch, proposed for use in the manufacture of biodegradable compositions, and the improvement of the process refining of juices by mineral glauconite.