بهینه سازی شرایط واکنش تولید نشاسته گندم فسفریله به منظور استفاده در فرمولاسیون کنسروها

نویسندگان
محمدکاظم حیدری ان 1
مجید هاشمی 2
الناز میلانی 3
غالم علی گلی موحد گلی موحد 4
شهرام بیرقی طوسی 2
1 دانشجوی دکتری گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی، مشهد، ایر ان.
2 استادیار، گروه پژوهشی فراوری مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی، مشهد، ایران.
3 دانشیار، گروه پژوهشی فراوری مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی، مشهد، ایران.
4 مربی، گروه پژوهشی فراوری مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاد دانشگاهی خراسان رضوی، مشهد، ایر ان
10.22034/FSCT.22.159.65
چکیده
گندم یکی از محصولات زراعی اصلی ایران است که بخش اعظم این غله از نشاسته و پروتئین تشکیل شده است. استفاده گسترده از نشاسته به دلیل قیمت مناسب، ایمنی بالا و قابلیت زیست تخریب پذیری، در صنایع مختلف امکانات بسیاری را فراهم می‌کند. با این حال، نشاسته طبیعی به دلیل محدودیت هایی مانند نامحلول بودن در آب سرد و عدم تحمل گرما برای کاربردهای صنعتی مختلف نیاز به اصلاح دارد. از این رو، اصلاح نشاسته گندم به منظور بهبود ویژگی‌ها و کاهش وابستگی به واردات نشاسته‌های اصلاح شده ضروری است. اصلاح شیمیایی یکی از تکنیک‌های اصلاح نشاسته است که بیشترین کارایی را از خود نشان داده است، اما با دغدغه‌هایی نظیر آلودگی محیط زیست و هزینه‌های بالای مواد شیمیایی همراه است. در این مطالعه شرایط واکنش تولید نشاسته فسفریله با اکسی کلراید (Pocl3) با استفاده از سه متغییر مستقل pH(5/9، 5/10 و 5/11)، دما (25، 35 و 45 درجه سانتی گراد) و غلظت واکنشگر (03/0، 075/0 و 12/0 درصد)، بهینه­سازی شد. با توجه به نتایج آزمون های فیزیکوشیمیایی ملاک بهینه­سازی نشاسته مورد استفاده در محصولات کنسروی با شاخص تورم و حلالیت بالاتر، شفافیت بالا خمیر، سینرسیس کمتر ژل و پایداری انجماد–ذوب بالاتر انتخاب گردید سپس آزمون های تکمیلی به منظور بررسی خصوصیات ساختاری، حرارتی و خمیری شدن بر نمونه نشاسته انتخاب شده و طبیعی انجام شد؛ نتایج نشان داد که فسفریلاسیون از طریق بهبود ویژگی بافتی، ایجاد ویسکوزیته بالاتر و افزایش تحمل گرما، نشاسته اصلاح شده حاصل را برای استفاده در فرمولاسیون محصولات کنسروی مناسب ساخت.
کلیدواژه‌ها
ژلاتیناسیون
فراورده‌های کنسروی
فسفریلاسیون
نشاسته گندم

موضوعات

عنوان مقاله English

Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods

چکیده English

Wheat is one of the main crops of Iran, most of which consists of starch and protein. The widespread use of starch provides many possibilities in various industries due to its reasonable price, high safety and biodegradability. However, natural starch needs to be modified for various industrial applications due to limitations such as insolubility in cold water and heat intolerance. Therefore, it is necessary to modify wheat starch in order to improve its properties and reduce the dependence on the import of modified starches. Chemical modification is one of the most efficient starch modification techniques, but it is associated with concerns such as environmental pollution and high costs of chemicals. In this study, the reaction conditions for the production of phosphorylated starch with oxychloride (Pocl3) using three independent variables of pH (9.5, 10.5 and 11.5), temperature (25, 35 and 45 degrees Celsius) and reactant concentration ( 0.03, 0.075 and 0.12 percent), were optimized. According to the results of the physicochemical tests, the optimization criteria of starch used in canned products with higher swelling and solubility index, high transparency of dough, less gel syneresis, and higher freeze-thaw stability were selected, then additional tests were carried out in order to check structural and thermal properties. and pulping was done on selected and natural starch sample; The results showed that phosphorylation made the resulting modified starch suitable for use in the formulation of canned products by improving textural characteristics, creating higher viscosity and increasing heat tolerance.

کلیدواژه‌ها English

Gelatination
Canned products
Phosphorylation
Wheat starch
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