Research of the Rheological Properties of Water Variances of Polysaccharides

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.