The theoretical study of the depolymerization rate dependence of the biopolymers - being the components of starch - amylose and amylopectin molecules - on the intensity of hydrodynamic impact is given. The impact-destructive model of the biopolymer hydrolysis processes, which is the function of several variables, is suggested. According to this model, the depolymerization rate mainly depends on the environment temperature, the biopolymer molecule size and the hydrodynamic impact intensity.
polysaccharides, starch, hydrodynamic impacts, hydrolysis of amylose and amylopectin, polysaccharide depolymerization
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