Abstract

The influence of resonance wave effects on the sedimentation stability of potato and corn starch nanoparticle dispersions obtained by coprecipitation was studied. It has been established that the proportion of the dispersed phase of potato starch nanoparticle dispersions formed using traditional mixing remains unchanged for two days. For corn starch nanoparticle dispersions, this indicator remains at the initial level only for the first five minutes. The use of wave action at the stage of coprecipitation leads to an increase in the values of the ξ-potential of the obtained nanoparticles by 4.5 and 3.5 times for corn and potato starches, respectively. Due to this, the dispersion stability of corn starch nanoparticles increases up to two days and dispersions of potato starch nanoparticles increase up to forty days. The results presented in this article are the basis for the development of a resource-saving technology for obtaining highly stable dispersions of biopolymer nanoparticles for food, medical, pharmaceutical, and other industries.

中文翻译：

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共振波作用对淀粉纳米颗粒分散体沉降稳定性的影响

摘要

研究了共振波效应对共沉淀法获得的马铃薯和玉米淀粉纳米颗粒分散体沉降稳定性的影响。已经确定，使用传统混合形成的马铃薯淀粉纳米颗粒分散体的分散相的比例在两天内保持不变。对于玉米淀粉纳米颗粒分散体，该指标仅在前五分钟内保持在初始水平。对于玉米和马铃薯淀粉，在共沉淀阶段使用波作用导致所获得的纳米粒子的 xi 电势值分别增加了 4.5 倍和 3.5 倍。因此，玉米淀粉纳米颗粒的分散稳定性增加至两天，马铃薯淀粉纳米颗粒的分散稳定性增加至四十天。本文提出的结果是开发资源节约型技术的基础，以获得用于食品、医疗、制药和其他行业的高度稳定的生物聚合物纳米颗粒分散体。