تأثیر فراصوت حرارتی بر خصوصیات رئولوژیکی خمیر نشاسته ذرت-صمغ عربی

نویسندگان
عبدالخالق گل کار
جعفر محمد زاده میلانی
علی معتمدزادگان
رضا اسماعیل زاده کناری
دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.52547/fsct.17.106.133
چکیده
فراصوت به عنوان یک روش فیزیکی جهت اصلاح خصوصیات عملکردی نشاسته به کار می‌رود. در این تحقیق به بررسی اثر فراصوت در دماهای 25، 45 و ºC65 در حضور صمغ عربی بر برخی خصوصیات رئولوژیکی خمیر نشاسته ذرت-صمغ عربی پرداخته شده است. نتایج نشان داد که با افزایش دما، خروج آمیلوز افزایش یافته؛ اما در حضور صمغ عربی، خروج آمیلوز کاهش نشان داد. نمونه‌های فراصوت شده میزان شفافیت کمتری نشان دادند. با افزایش دما شفافیت کاهش؛ اما در حضور صمغ عربی شفافیت افزایش یافت. تغییرات شفافیت طی دوره نگهداری، در نمونه‌های دارای صمغ عربی کمتر بود. حداقل غلظت ژل دادن در نمونه‌های فراصوت شده و حاوی صمغ عربی بالاتر بود. فرایند فراصوت حرارتی و صمغ عربی میزان ویسکوزیته حداکثر و پایانی خمیر نشاسته را کاهش دادند. نشاسته ذرت و صمغ عربی فراصوت شده در دمای 45 درجه سانتیگراد، با میزان آمیلوز حداقل، تغییرات کمتر در شفافیت خمیر طی دوره نگهداری، میزان حداقل غلظت ژل دادن بالاتر و حداقل میزان ویسکوزیته نهایی خمیر به عنوان بهترین نمونه انتخاب شد. حضور صمغ عربی و دمای فراصوت از پارامترهای مهم و تأثیرگذار در اصلاح خصوصیات نشاسته هستند.
کلیدواژه‌ها
نشاسته ذرت
صمغ عربی
فراصوت حرارتی
خمیری شدن
خواص

موضوعات

عنوان مقاله English

Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste

نویسندگان English

Abdolkhalegh Golkar
Jafar Mohammadzadeh Milani
Ali Motamedzadegan
Reza Esmailzadeh Kenari
Sari University of Agricultural and Natural Resources Sciences
چکیده English

Ultrasound is used as a physical method to modify the functional properties of starch. In this study, the effect of ultrasound at 25, 45 and 65°C on the some rheological properties corn starch paste in the presence of Arabic gum was investigated. Results showed that the amylose leakage increased with increasing temperature; but in the presence of Arabic gum, amylose leakage decreased. Sonicated samples showed lower paste clarity. Clarity decreased with increasing temperature; but in the presence of gum arabic the clarity was increased. Clarity changes were lower in the presence of Arabic gum. The least gelling concentration (LGC) was higher in ultrasonic samples and also LGC was higher in the Arabic gum contained samples. Ultrasonication and Arabic gum reduced the maximum and final viscosity of starch paste. Sample sonicated at 45ºC was selected the best sample with minimum amylose content and showed the less changes clarity, higher LGC, minimum final viscosity. The presence of Arabic gum and the ultrasonic temperature are the important parameters that influenced the modification of starch properties.

کلیدواژه‌ها English

Corn starch
Arabic gum
Pasting
Thermal-ultrasound
Properties
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