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

Abstract

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.)

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

“…Внесение окисленных крахмалов изменяет свойства клейковинных белков в тесте, улучшает реологические свойства теста, интенсифицирует окислительно-восстановительные процессы и процессы газообразования в бродящем тесте, что позволяет сократить продолжительность брожения опары и теста [20][21][22][23][24][25][26][27][28].…”