بررسی خواص فیزیکوشیمیایی نشاسته پری‌ژلاتینه تولید شده از نشاسته بلوط (زاگرس) با استفاده از خشک کن تک غلطکی

نویسندگان
مجید جوانمرد 1
ابوالفضل بیاتی 2
محمد حسن ایکانی 2
اکرم شریفی 3
1 سازمان پژوهش های علمی و صنعتی ایران
2 گروه صنایع غذایی و تبدیلی، پژوهشکده فناوری های شیمیایی، سازمان پژوهش های علمی و صنعتی ایران، تهران، ایران
3 گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
10.22034/FSCT.19.133.115
چکیده
هدف از این تحقیق بررسی تاثیر تغییرات دوغاب نشاسته با غلظت 30 ،50 و70 درصد ماده خشک نشاسته بلوط پری‌ژلاتینه شده با استفاده از خشک کن تک غلطکی در دمای غلطک 120 درجه سانتی گراد و سرعت 20 دور بر دقیقه که به ترتیبPGS30 ، PGS50وPGS70 نام­گذاری گردیده، بر خواص فیزیکی و شیمیایی شامل ویسکوزیته، هیدراتاسیون، پایداری انجماد و ذوب، درجه ژلاتینه شدن، موفولوژی و طیف سنجی ساختار نشاسته می­باشد. ویژگی­های رئولوژیکی با استفاده از دستگاه آنالیز سریع ویسکوزیته بر اساس تابعی از دما ارزیابی شد. نشاسته­های پری‌ژلاتینه در دمای 25 درجه سانتی گراد در آب سرد از خود ویسکوزیته نشان دادند ولی نشاسته طبیعی بلوط در دمای محیط ویسکوزیته ای از خود نشان نداد. نشاسته طبیعی با افزایش دما به تدریج شروع به جذب آب کرد. به طوری که بیشترین ویسکوزیته (اوج) را به ترتیب نشاسته طبیعی بلوط، PGS30، PGS50و PGS70 ایجاد کردند. گرانول نشاسته خام بلوط دارای سطح صاف و شکل غیر همگن (عمدتا بیضوی و کروی) و همچنین دارای حفره­های سطحی و چین و چروک می باشند. مورفولو­ژی نشاسته­های پری‌ژلاتینه به طور قابل توجهی تغییر کرد به طوری که گرانول نمونه­های PGS50 و PGS70 به صورت پیوسته و متخلخل و با ساختاری شبیه به لانه زنبوری بود و هیچ گونه تغییر معنی داری در میزان آب اندازی پایداری انجماد – ذوب نسبت به نشاسته طبیعی رخ نداد (05/0<p). ارزیابی طیف سنجی نشاسته طبیعی با نمونه های PGS تا بازه طیفیcm-13343 مطابقت داشت. ولی در نمونه های PGS50و PGS70 چندین بازه طیفی در محدود 3747 الی 3945 رخ داد که بیان گر ژلاتینه شدن کامل این دو نمونه می باشد. نشاسته های پری‌ژلاتینه هم چنین دارای قدرت تورم، جذب آب و حلالیت بیشتری نسبت به نشاسته طبیعی می­باشند (05/0≥p).

کلیدواژه‌ها
بلوط
نشاسته بلوط
نشاسته پریژلاتینه
خشک کن تک غلطکی
درجه ژلاتینه شدن

موضوعات

عنوان مقاله English

Investigating the physicochemical properties of pregelatinized starch produced from acorn starch (Zagors) by using single drum drying

نویسندگان English

Majid javanmard 1
Abolfazl Bayati 2
Mohammad Hasan Eikani 2
Akram Sharifi 3
1 , Iranian Research Organization for Science & Technology (IROST)
2 1Department of Food Science, Institute of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
3 2Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran
چکیده English

The purpose of this research is to investigate the effect of the changes in the starch slurry with the concentration of 30, 50 and 70% of dry substance of pregelatinized acorn starch using a single drum dryer at a drum temperature of 120°C and a speed of 20 rpm which is called PGS30, PGS50 and PGS70 in order on physical and chemical properties including viscosity, hydration, freezing and melting stability, degree of gelatinization, morphology and FTIR.The rheological properties were evaluated using a rapid viscosity analyzer as a function of temperature. Pregelatinized starches showed viscosity at 25°C in cold water, but native acorn starch did not show viscosity at room temperature. Native acorn starch gradually started to absorb water as the temperature increased. So that the highest viscosity (peak) was created by native acorn starch, PGS30, PGS50 and PGS70 respectively. Native acorn starch granules have a smooth surface and non-homogeneous shape (mostly oval and spherical) and also have surface cavities and wrinkles. The morphology of pregelatinized starches changed significantly so that the granules of PGS50 and PGS70 samples are continuous and porous with a honeycomb-like structure. And there was no significant change in freezing-thaw stability compared to native acorn starch (p<0.05). The spectroscopic evaluation of native acorn starch was consistent with PGS samples up to the spectral range of 13343 cm. But in the PGS70 and PGS50 samples, several spectral intervals occurred between 3747 and 3945, which indicates the complete gelatinization of these two samples. Pregelatinized starches also have more swelling power, water absorption and solubility than native acorn starch (p≥0.05).

کلیدواژه‌ها English

Acorn
Native acorn starch
pregelatinized starch
single drum dryer
degree of gelatinization
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