Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi

Ultrasound effect on physical properties of corn starch (CROSBI ID 154758)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Režek Jambrak, Anet ; Herceg, Zoran ; Šubarić, Drago ; Babić, Jurislav ; Brnčić, Mladen ; Rimac Brnčić, Suzana ; Bosiljkov, Tomislav ; Čvek, Domagoj ; Tripalo, Branko ; Gelo, Jurica Ultrasound effect on physical properties of corn starch // Carbohydrate polymers, 79 (2010), 1; 91-100. doi: 10.1016/j.carbpol.2009.07.051

Podaci o odgovornosti

Režek Jambrak, Anet ; Herceg, Zoran ; Šubarić, Drago ; Babić, Jurislav ; Brnčić, Mladen ; Rimac Brnčić, Suzana ; Bosiljkov, Tomislav ; Čvek, Domagoj ; Tripalo, Branko ; Gelo, Jurica

engleski

Ultrasound effect on physical properties of corn starch

High power ultrasound (HPU) represents a non- thermal processing method that has been rapidly researched and used in the last ten years. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products. One of them is starch. The aim of this research was to examine the effect of the high power ultrasound of 24 kHz frequency on rheological and some physical properties of corn starch. Various ultrasound treatments were used ; an ultrasound probe set with different intensities (34, 55, 73 W cm-2) and treatment times (15 and 30 min) and ultrasound bath of 2 W cm-2 intensity and treatment times (15 and 30 min). Rheological parameters, turbidity and swelling power of corn starch suspensions were determined for native and ultrasonically treated corn starch suspensions. Differential scanning calorimetry was used in order to examine the pasting properties of corn starch. The results have shown that the ultrasound treatment of corn starch distorts the crystalline region in starch granules. The results of differential scanning calorimetry measurements have shown a decrease in enthalpy of gelatinization. A significant decrease in consistency coefficient (k) has also been observed. The consistency coefficient decreases stepwise jointly with the increasing ultrasound power. The increase in the swelling power is associated with water absorption capacity and corn starch granules solubility, respectively.

corn starch ; ultrasound ; rheology ; DSC ; microscopy

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o izdanju

79 (1)

2010.

91-100

objavljeno

0144-8617

1879-1344

10.1016/j.carbpol.2009.07.051

Povezanost rada

Kemijsko inženjerstvo, Prehrambena tehnologija

Poveznice
Indeksiranost