Volume 20, Issue 137 (2023)                   FSCT 2023, 20(137): 156-190 | Back to browse issues page

‎ 10.22034/FSCT.20.137.156
‎ 20.1001.1.20088787.1402.20.137.11.1

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Heydarian M, Heydarian A, Mortazavi S A. The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes. FSCT 2023; 20 (137) :156-190
URL: http://fsct.modares.ac.ir/article-7-68912-en.html
The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes
Mohammadkazem Heydarian1 , Alireza Heydarian2 , Seyed Ali Mortazavi 3
1- MSc Master's student, Educational Department of Science and Technology Food Industry Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
2- MSc Master's student, Education Department of Science and Biotechnology Food Industry Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
3- Prof, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran , morteza@um.ac.ir
Abstract:   (826 Views)
Starch is the most abundant carbohydrate in legumes. On the other hand, due to its non-reactive nature and insolubility in cold water, natural leguminous starch has limited use in the food industry. Natural legume starch can be modified by chemical, physical, and enzymatic methods. Modified legume starches have gained importance in the food industry due to their improved functional properties. Ultrasound is one of the physical methods of starch modification examined in this article. Also, ultrasound is increasingly used as a green technology for the physicochemical modification of food systems. This study aims to investigate the effect of ultrasonic treatment (bath-probe) on the functional, rheological, thermal, morphological, and crystal structure characteristics of modified starch samples. The change in the properties of ultrasonically modified starch is mainly due to the depolymerization of amylose and amylopectin chains. After ultrasound treatment, molecular weight, viscosity, and crystallinity decrease; Therefore, it can be concluded that ultrasound is an alternative technology for modifying the properties of leguminous starch.
 
Keywords: Legume starch, ultrasound, modification, cavitation
Full-Text [PDF 732 kb]   (740 Downloads)    
Article Type: Original Research | Subject: Food formulations
Received: 2023/05/5 | Accepted: 2023/06/13 | Published: 2023/07/1
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