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Structure and properties of ultrasonically modified starch


Rimac Brnčić, Suzana; Brnčić, Mladen; Badanjak Sabolović, Marija; Bosiljkov, Tomislav; Ukrainczyk, Neven
Structure and properties of ultrasonically modified starch // Book of Abstracts of the 1st Congress on Food Structure Design
Porto, 2014. str. 23-23 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Structure and properties of ultrasonically modified starch

Autori
Rimac Brnčić, Suzana ; Brnčić, Mladen ; Badanjak Sabolović, Marija ; Bosiljkov, Tomislav ; Ukrainczyk, Neven

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 1st Congress on Food Structure Design / - Porto, 2014, 23-23

ISBN
978-989-97478-5-2

Skup
1st Congress on Food Structure Design

Mjesto i datum
Porto, Portugal, 15-17.10. 2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Starch; ultrasound; SEM; XRD; rheology properties

Sažetak
Starch is widely used in the food industries. Industrial applications of starch require specific functionalities which are imparted through chemical or physical modifications. In this work, aqueous wheat starch suspensions (10.0%) were sonicated (ultrasound bath 37 kHz, power of 170 W, propagation time of 30 min and a 24 kHz ultrasound probe, nominal power of 400 W propagation time of 15 minutes). The effect of sonication on morphological and functional changes of wheat starch was examined. Starch granules were observed using scanning transmission electron microscopes. Rheological parameters, cristallinity and particle size have been also determined. TEM micrographs of starch granules after ultrasound modification in water showed damages, small fissures and depressions on the surface. Influences of ultrasound activity on rheological parameters of the treated starches were much more evident in the case of ultrasound treatment with sonotrode than ultrasonic bath. Such changes are caused due to the physical effects of high intensity ultrasound that relies on cavitation phenomenon. After the sonication treatment crystallinity degree were decreased. Sonication presents a useful method to modify properties of wheat starch.

Izvorni jezik
Engleski



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Fakultet kemijskog inženjerstva i tehnologije, Zagreb