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ارزیابی اثر فراصوت و دما بر ویژگی‌های کریستالی و میکروسکوپی گرانول‌های نشاستۀ برنج معلق در آب به روش سطح پاسخ (RSM ) | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 2، دوره 14، شماره 4، اسفند 1392، صفحه 13-24 اصل مقاله (373.23 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/jaer.2014.100247 | ||
| نویسندگان | ||
| رضا فرهمندفر* 1؛ سیدعلی مرتضوی2؛ رسول کدخدایی3؛ فریده طباطبایی یزدی4؛ آرش کوچکی4؛ مریم حسینی5 | ||
| 1استادیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 2استاد گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد | ||
| 3دانشیار گروه علوم و صنایع غذایی، پژوهشکده علوم و صنایع غذایی خراسان رضوی | ||
| 4دانشیار گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد | ||
| 5استادیار مؤسسه تحقیقات برنج کشور | ||
| چکیده | ||
| نشاسته منبع اصلی انرژی در رژیم انسان است. اصلاحات فیزیکی، شیمیایی و آنزیمی میتواند باعث تغییراتی گردد که در نشاستههای طبیعی تجاری موجود، قابل دسترس یا قابل کنترل نیست لذا در این تحقیق از فراصوت برای بررسی اثر روشهای فیزیکی بر خصوصیات کریستالی و خمیری نشاستۀ برنج استفاده شد. در این تحقیق، به دیسپرسیون نشاستۀ برنج (8 درصد) فراصوت داده شد و برای مطالعه تغییرات ریختشناسی برنج میکروسکوپ الکترونی روبشی (SEM) و میکروسکوپ نوری مورد استفاده قرار گرفت. برای بررسی بخشهای کریستالی نشاستهها، نمونههای خشک شده با استفاده از پراش اشعۀ ایکس (XRD) آنالیز شدند. برای ارزیابی تأثیرات سه متغیر دمای فرآیند (65-45 درجۀ سلسیوس)، مدت زمان (300-10 ثانیه) و دامنۀ فراصوت (100-0 درصد) بر خصوصیات کریستالی و میکروسکوپی نشاستۀ برنج، از روش سطح پاسخ (RSM) استفاده شد. یافتهها نشان داد که فراصوت تغییری در الگوی پراش اشعۀ ایکس (نوع A) ایجاد نمی‌کند و با افزایش دما و زمان، درجۀ کریستالی روند کاهشی به خود می‌گیرد. در دماها و دامنههای فراصوت بالا تمایل برای کاهش درجۀ کریستالی نشاستۀ برنج مشاهده شد. افزایش همزمان دما، زمان و دامنۀ فراصوت، و ایجاد سوراخ و شکاف در سطح گرانولها احتمالاً به واکنشگرها اجازه نفوذ راحتتر می‌دهند و باعث افزایش سرعت واکنشهای شیمیایی میشوند. | ||
| عنوان مقاله [English] | ||
| Effect of Ultrasound and Temperature on Crystallinity and Microscopic Properties of Rice Starch Granules Suspended in Water Using Response Surface Methodology (RSM) | ||
| چکیده [English] | ||
| * Corresponding Author: Assistant Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, P. O. Box: 578, Iran. Email: reza1farahmand@yahoo.com Received: 8 September 2012, Accepted: 4 May 2013 Starch is a major source of energy in the human diet. Physical, chemical, and enzymatic modifications provide changes that are not available or controllable in commercially available native starches. The effect of one physical treatment, ultrasound, was investigated on the crystallinity and microscopic properties of rice starch. In this research, rice starch despersions (8%) were sonicated and scanning electron microscopy and light microscopy were used to study the morphological changes to the rice starch granules. The dried samples were analyzed using x-ray diffraction to evaluate the crystalline fraction of the starches. Response surface methodology was used to evaluate the effects of temperature (45-65 °C), time (10-300 s), and amplitude (0%-100%) on the crystallinity and microscopic properties of rice starch granules. The results showed that ultrasound did not change the x-ray diffraction pattern (A type) and that crystallinity decreased as the temperature and time increased. Higher temperatures and amplitudes decreased the degree of crystallinity in rice starch. When temperature, time, and amplitude increased simultaneously, some granules started to lose their polyhedral shapes, and pores and fissures were detected on the surface of the granules. | ||
| کلیدواژه‌ها [English] | ||
| Degree of crystallinity, Micrographs, rice, starch, Ultrasound | ||
| مراجع | ||
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Cooke, D. and Gidley, M. J. 1992. Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition. Carbohyd. Res. 227(6): 103-112.
Czechowska-Biskup, R., Rokita, B., Lotfy, S., Ulanski, P. and Rosiak, J. M. 2005. Degradation of chitosan and starch by 360-kHz ultrasound. Carbohyd. Polym. 60(2): 175-184.
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Donovan, J. W. 1979. Phase transitions of the starch–water system. Biopolymers. 18(2): 263-275.
Eliasson, A. C. and Gudmundsson, M. 2006. Starch: Physicochemical and Functional Aspects. In: Eliasson, A. C. (Ed.) Carbohydrates in Food. CRC/Taylor & Francis Press.
Freudig, B., Tesch, S. and Schubert, H. 2003. Production of emulsions in high-pressure homogenizers – Part II: influence of cavitation on droplet breakup. Eng. Life Sci. 3(6): 266-270.
Gallant, D., Degrois, M., Sterling, C. and Guilbot, A. 1972. Microscopic effects of ultrasound on the structure of potato starch preliminary study. Starch - Stärke. 24(4): 116-123.
Herceg IL, J. A., Subaric, D, Brncic, M, Brncic, S. R., Badanjak, M., Tripalo, B., Jezek, D., Novotni, D. and Herceg, Z. 2010. Texture and pasting properties of ultrasonically treated corn starch. Czech J. Food Sci. 28, 83-93.
Huang, Q., Li, L. and Fu, X. 2007. Ultrasound effects on the structure and chemical reactivity of cornstarch granules. Starch - Stärke. 59(8): 371-378.
Huber, K. C. and BeMiller, J. N. 2000. Channels of maize and sorghum starch granules. Carbohyd. Polym. 41(3): 269-276.
Jambrak, A. R., Herceg, Z., Subaric, D., Babic, J., Brncic, M., Brncic, S. R., Bosiljkov, T., Cvek, D., Tripalo, B. and Gelo, J. 2010. Ultrasound effect on physical properties of corn starch. Carbohyd. Polym. 79(1): 91-100.
Jane, J. 2004. Starch: Structures and Properties. In: Tomasik, P. (Ed.) Chemical and Functional Properties of Food Saccharides. CRC Press.
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Luo, Z., Fu, X., He, X., Luo, F., Gao, Q. and Yu, S. 2008. Effect of ultrasonic treatment on the physicochemical properties of maize starches differing in amylose content. Starch - Stärke. 60(11): 646-653.
Preiss, J. 2006. Starch: Physicochemical and Functional Aspects. In: Eliasson, A. C. (Ed.) Carbohydrates in Food. CRC/Taylor & Francis Press.
Qi, X., Tester, R. F., Snape, C. E. and Ansell, R. 2003. Molecular basis of the gelatinisation and swelling characteristics of waxy rice starches grown in the same location during the same season. J. Cereal Sci. 37(3): 363-376.
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