Izvorni znanstveni članak
Influence of high intensity ultrasound on rheological and pasting properties of wheat starch
Ivana Ljubić Herceg
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
D. Šubarić
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
J. Babić
; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Z. Herceg
orcid.org/0000-0003-3967-6676
; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet , Zagreb, Hrvatska
Sažetak
The aim of this paper was to examine the influence and effect of high and low power ultrasound on rheological and thermophysical properties of wheat starch suspensions. Suspensions containing ten percent of potato starch have been treated with ultrasound. All analysis have been carried out before and after power ultrasound treatment. Ultrasound bath of 22 kHz frequency and nominal power of 150 W has been used, as well as ultrasound probe of 24 kHz frequency and nominal power of 100, 300 and 400 W for 15 and 30 minute treatments. Rheological parameters have been determined with rheometer Rheometric Scientific RM-180 at 20 ºC. Pasting properties have been determined with Micro Visco-Amylo-Graph, Brabender Ohg Duisburg at method ICC Standard 126/1. Ultrasonic treatment caused disrupting of starch granules by mechanical forces and made the granule more permeable to water during the heating step. Because, significant changes of rheological and pasting properties were observed. Rheological parameters showed that all suspensions exhibited non-newtonian (dilatant) character. Also, ultrasonic treatment has affected a significant increase of consistency coefficient of starch suspension. Ultrasonic treatment caused significant lowering of the beginning gelatinization temperatures, which indicated an earlier state of granule swelling during heating.
Ključne riječi
wheat starch; high intensity ultrasound; rheological properties; gelatinization
Hrčak ID:
59548
URI
Datum izdavanja:
16.7.2010.
Posjeta: 2.876 *