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Structure and properties of ultrasonically modified starch (CROSBI ID 635151)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Rimac Brnčić, Suzana ; Brnčić, Mladen ; Badanjak Sabolović, Marija ; Bosiljkov, Tomislav ; Ukrainczyk, Neven Structure and properties of ultrasonically modified starch // Book of Abstracts of the 1st Congress on Food Structure Design. Porto, 2014. str. 23-23

Podaci o odgovornosti

Rimac Brnčić, Suzana ; Brnčić, Mladen ; Badanjak Sabolović, Marija ; Bosiljkov, Tomislav ; Ukrainczyk, Neven

engleski

Structure and properties of ultrasonically modified starch

Starch is widely used in the food industries. Industrial applications of starch require specific functionalities which are imparted through chemical or physical modifications. In this work, aqueous wheat starch suspensions (10.0%) were sonicated (ultrasound bath 37 kHz, power of 170 W, propagation time of 30 min and a 24 kHz ultrasound probe, nominal power of 400 W propagation time of 15 minutes). The effect of sonication on morphological and functional changes of wheat starch was examined. Starch granules were observed using scanning transmission electron microscopes. Rheological parameters, cristallinity and particle size have been also determined. TEM micrographs of starch granules after ultrasound modification in water showed damages, small fissures and depressions on the surface. Influences of ultrasound activity on rheological parameters of the treated starches were much more evident in the case of ultrasound treatment with sonotrode than ultrasonic bath. Such changes are caused due to the physical effects of high intensity ultrasound that relies on cavitation phenomenon. After the sonication treatment crystallinity degree were decreased. Sonication presents a useful method to modify properties of wheat starch.

starch; ultrasound; SEM; XRD; rheology properties

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Podaci o prilogu

23-23.

2014.

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objavljeno

978-989-97478-5-2

Podaci o matičnoj publikaciji

Book of Abstracts of the 1st Congress on Food Structure Design

Porto:

Podaci o skupu

1st Congress on Food Structure Design

poster

15.10.2014-17.10.2014

Porto, Portugal

Povezanost rada

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