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Pregled bibliografske jedinice broj: 439448

Texture and pasting properties of ultrasonically treated corn starch


Ljubić Herceg, Ivana; Režek Jambrak, Anet; Šubarić, Drago; Brnčić, Mladen; Rimac Brnčić, Suzana; Badanjak, Marija; Tripalo, Branko; Ježek, Damir; Novotni, Dubravka; Herceg, Zoran
Texture and pasting properties of ultrasonically treated corn starch // Czech journal of food sciences, 28 (2010), 2; 83-93 (međunarodna recenzija, članak, znanstveni)


Naslov
Texture and pasting properties of ultrasonically treated corn starch

Autori
Ljubić Herceg, Ivana ; Režek Jambrak, Anet ; Šubarić, Drago ; Brnčić, Mladen ; Rimac Brnčić, Suzana ; Badanjak, Marija ; Tripalo, Branko ; Ježek, Damir ; Novotni, Dubravka ; Herceg, Zoran

Izvornik
Czech journal of food sciences (1212-1800) 28 (2010), 2; 83-93

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Corn starch; ultrasound; texture; solubility; pasting

Sažetak
The aim of this research was to examine the effect of high power ultrasound of 24 kHz and ultrasound bath of 24 kHz frequency on textural properties and pasting properties of corn starch suspensions. Suspensions were treated, using ultrasound probe set and bath with different intensities and treatment times (15 and 30 min). The treatments with high power ultrasound probes caused significant lowering of the beginning gelatinization temperatures of corn starch. Ultrasound treatment caused disrupting of starch granules by cavitational forces and made the granule more permeable to water. Highest viscosity has been observed for treatment with 300 W probe. Also, statistically significant increase in solubility in water (20 °C) was observed, that is caused by disruption of starch granules and molecule by ultrasound treatment. When applying more powerful ultrasound, starch granules specifically in amorphous region are being much more mechanically damaged. The texture profile analyses of the starch gel prepared with suspension that were treated with ultrasound probe, presented higher hardness and higher values of adhesiveness and cohesiveness when compared with untreated or treated suspensions with ultrasound bath. Micrography showed obvious impact of ultrasound on structure of starch granules. Ultrasound treatment is rupturing and mechanically damages the starch granules by collapse of cavitation bubbles that induces high pressure gradients and high local velocities of liquid layers in their vicinity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-2533 - Nove tehnike procesiranja u proizvodnji funkcionalne hrane (Vesna Lelas, )
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Drago Šubarić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus