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.
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