Development of a Technology of Starch Modification. Part 1: Exposure to Ultrasound in a Cooling System

Potoroko, Irina; Шейк, Шабана; Potoroko, Irina; Malinin, A.; Tsaturov, Aram V.; Ruskina, Alena; Shabana, Shaik

doi:10.14529/food180411

Cited by 2 publications

(1 citation statement)

References 4 publications

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“…В свою очередь через образовавшиеся поры, амилоза частично диффундирует из аморфной части зерен и переходит в раствор, чем вероятно и обусловлены полученные результаты. [4,10,12,13,[17][18].…”

Section: Introductionunclassified

The effect of potato starch ultrasonic modification on its functional and structural properties and the particle size

Ruskina

Калинина

Попова

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

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Nowadays, starch is widely used in the food industry as an additive that can improve product quality due to its characteristics. Starch can have a significant effect on the texture of a food product, and works as a thickener, stabilizer, filler and ingredient that locks in moisture well. Different types of starch are used in production, depending on the purpose of their application. Starch properties mainly depend on its physical and chemical characteristics, amylose/amylopectin ratio, and also on the average granule size and percentage ratio of different granule size groups. Currently, the innovation approaches with the use of so-called "green technologies" have been the priorities of food industry development not only in Russia but also all over the world. This paper deals with the possibility of producing modified starches using ultrasonic exposure methods. It was found that the properties of the modified starch suspensions undergo significant changes when exposed to low-frequency ultrasound. In particular, the temperature of starch gelatinization decreases by an average of 17° C, the output of amylose from the starch grain increases by 2.8–3.5 times relative to the native starch. The size of particles in the starch suspensions varies. On the basis of the carried out research it has been established that increase of ultrasonic exposure duration leads to equalizing of particle sizes. The native sample has no particles less than 400 nm in size but there are particles larger than 3,000 nm, while the size of particles exposed to ultrasound (630 W, 10 min) is mostly (426 ± 10) nm (35.5%) and (678 ± 5) nm (24.8%). Thus, the use of ultrasound for starch modification makes it possible to produce a substance with new properties and this significantly expands the possibility of using modified starch in the food industry.)

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Section: Introductionunclassified

The effect of potato starch ultrasonic modification on its functional and structural properties and the particle size

Ruskina

Калинина

Попова

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The effect of modified starch grade "B" on the catalytic activity of the enzyme preparation amilorizin PIOХ

Kulikova,

Chernobrovina,

Roeva

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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Recently, the production of enzyme preparations has been successfully developing, especially for the bakery industry of the food industry. Thanks to their use in the production of bread, the fermentation activity of yeast increases, which makes it possible to shorten the duration of the technological process and improve the quality of the final product. However, the use of enzyme preparations, as a rule, increases the cost of production, therefore, increasing the catalytic activity of enzymes remains an urgent task, the solution of which will increase the effectiveness of their use. In this regard, studies have been conducted and the possibility of reducing the dosages of the enzyme (by 30%) and yeast (by 20%) has been shown, while improving not only the organoleptic parameters, but also the physico-structural characteristics of the resulting product, as well as prolonging its shelf life, by thermal activation of the enzyme preparation amilorizine P10X at a temperature of 400 C for 20 minutes in the presence of modified starch (8g / g), together with yeast. The use of modified starch of the "B" brand as a stabilizer of an amylolytic enzyme preparation, the price of which is several times lower, can significantly reduce the cost of preparing bakery products.

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Development of a Technology of Starch Modification. Part 1: Exposure to Ultrasound in a Cooling System

Cited by 2 publications

References 4 publications

The effect of potato starch ultrasonic modification on its functional and structural properties and the particle size

The effect of potato starch ultrasonic modification on its functional and structural properties and the particle size

The effect of modified starch grade "B" on the catalytic activity of the enzyme preparation amilorizin PIOХ

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