تاثیر شدت و زمان فراصوت بر روی ویژگیهای فیزیکوشیمیایی و رئولوِژیکی بتاگلوگان حاصل از آرد یولاف

نویسندگان
مریم شمشیرساز 1
علی معتمدزادگان 1
مهران اعلمی 2
مهدی شیخ عربی 3
1 دانشگاه علوم کشاورزی ومنابع طبیعی ساری
2 دانشگاه علوم کشاورزی ومنابع طبیعی گرگان
3 مرکز تحقیقات سلامت فراورده های غذایی، دارویی و طبیعی،دانشگاه علوم پزشکی گلستان، گرگان، ایران5_ مرکز تحقیقات پزشکی سلولی و مولکولی، دانشگاه علوم پزشکی گلستان، گرگان، ایران
10.52547/fsct.17.106.85
چکیده
بتاگلوکان فیبر خوراکی و هیدروکلوئید(صمغ) محلول در آب است و خاصیت قوام دهندگی، امولسیون کنندگی، پایدار کنندگی و ژله ای شدن دارد. در این پژوهش تاثیر شدت امواج فراصوت (0،50، 75، و100) درصد معادل با (0، 200، 300 و400) وات و زمان( 0، 5/3 و7) دقیقه بر روی ویژگی های فیزیکوشیمیایی و رئولوژیکی بتاگلوکان استخراجی بررسی شد. نتایج نشان داد که شدت و زمان امواج فراصوت بر روی ویژگیهای رطوبت، خاکستر، پروتئین، فیبر، کربوهیدرات و مقدار بتاگلوکان معنی داربود (05/0p<)، درحالیکه بر روی چربی معنی دار نبود (05/0p>). نمونه با شدت 200 وات در 5/3دقیقه بالاترین مقدار بتاگلوکان (1/77 درصد) ونمونه با شدت 400وات در 5/3 دقیقه کمترین مقداربتا گلوکان( 6/55 درصد) را داشت. با افزایش سرعت برشی، ویسکوزیته ظاهری تمام نمونه ها کاهش یافت وکلیه نمونه ها رفتار رقیق شوندگی با برش داشتند. بالاترین ضریب قوام، ویسکوزیته برشی صفر و پایین ترین اندیس جریان مربوط به نمونه شاهد بود و پایین ترین ضریب قوام، ویسکوزیته برشی صفر وبالاترین اندیس جریان، در نمونه با شدت 400 وات به مدت 5/3 دقیقه بود. نتایج حاصل از برازش داده ها با مدلهای مختلف رئولوژیکی مستقل از زمان نشان داد که مدل هرشل بالکی وکارو بیشترین ضریب تبیین را دارد. آزمون کرنش در ناحیه 5/0 درصد در نظر گرفته شد. نتایج آزمون روبش فرکانس نشان داد، ابتدا با افزایش فرکانس هر دو مدول افت وذخیره افزایش یافت، در فرکانس های بالا مدول ذخیره کاهش یافت. نمونه شاهد درفرکانس پایین G²>G¢ ودر فرکانس بالا G¢>G²ودر بقیه تیمارها G¢>G² بود.
کلیدواژه‌ها
بتاگلوکان
روبش فرکانس
رئولوژی
فراصوت

موضوعات

عنوان مقاله English

Effect of intensity and time ultrasound on rheological properties of extracted ß_glucan of flour oat

نویسندگان English

maryam shamshirsaz 1
Ali Motamedzadegan 1
Mehran Alami 2
mehdi sheykharabi 3
1 Sari Agricultural Sciences and Natural ResourcesUniversity
2 Gorgan university of Agricultural Sciences andNatural Resources University
3 .Food, drug,and natural paroducts Health Research Center,Golestan University of Medical Sciences, Gorgan, Iran5Medical Cellular and Molecular Research Center, Golestan University of Medical Sciences, Gorgan, Iran
چکیده English

β_glucan is dietry fibre and soluble gum and .it has various physical properties such as thickening,stabilizing, emulsification, and gelation.in this study the effect of intensity (0,200, 300, 400watt) and time (0, 3.5 and 7minute sultrasonic waves were investigated on the physicochemical and the rheological properties of extracted.ß_glucan.The results showed that ultrasound intensity and time on moisture, ash, protein, starch and β-glucan content were significant (P <0.05), While it was not significant on fats and fibers (P >0.05), The sample with the intensity of 200 watts in 3.5 minutes showed the highest amount of β-glucan (77.1%) and the sample at 400 watts in 3.5 min with the lowest amount of ß-glucan (55.6%).Result showed that apparent viscosity decreased by increasing of the shear rate. All samples showed shear thinning behavior.The highest consistency coefficient, zero shear viscosity and lowest flow index was controlsample., and the lowest consistency coefficient and zero shear viscosity and the highest flow index was in the sample with 400 W intensity for 3.5 min. The results obtained from fitting the data with different rheological models showed that the Herschel andCarreau model was chosen for the best model. Linear region assign about 0.5 %using strain sweep test. Result of frequency sweep test showed first, by increasing the frequency of both the modulus of loss and storage , the storage modulus was reduced at high frequencies. The control sample was at low frequency G²>G, at high frequency G¢>G², Other examples were G¢>G².




کلیدواژه‌ها English

β _glucan
Rheology
frequency sweep
Ultrasonic
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