2024-03-29T15:06:41Zhttps://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/490182022-06-30T21:15:17Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour
Vela Corona, Antonio José
Villanueva Barrero, Marina
Ronda Balbás, María Felicidad
Ultrasonication (US) is a green technology used to physically modify flours to increase their industrial range of applicability. The aim of this work was to study the combined effect that dual US and annealing (ANN) treatments have on starch and protein structure of rice flour, at 20, 40, 50 and 60 °C. Results showed clear modifications of functional, thermal and pasting properties of flours, as well as rheological properties of gels made from them. US+ANN led to generation of small-size particles, which markedly increased the swelling power and starch damage. X-Ray Diffraction and FTIR indicated that starch crystallinity and protein secondary structure was affected by the shear forces of cavitation. The combination of US+ANN improved the crystalline structure arrangement within the starch granules, causing narrowing of the gelatinization temperature range (ΔT). Pasting viscosities were significantly decreased by ultrasonication, following an increasing trend with increasing temperature, while pasting temperature was increased, agreeing in the achievement of a thermodynamically more stable structure. The rheological properties indicated a reduction of the elastic (G') and viscous (G'') moduli after ultrasonication, as well as lower values of tan (), reflecting a higher predominance of elastic modulus versus viscous one than the non-sonicated flours. The rice flour’s properties were found to be highly sensitive to the applied treatment conditions, showing a synergetic effect when sonicating at the highest studied temperature.
2021-10-13T07:36:34Z
2021-10-13T07:36:34Z
2021-10-13T07:36:34Z
2021
info:eu-repo/semantics/article
Food Hydrocolloids, November 2021, vol. 120, 106933
0268-005X
https://uvadoc.uva.es/handle/10324/49018
https://doi.org/10.1016/j.foodhyd.2021.106933
Food Hydrocolloids
120
eng
https://www.sciencedirect.com/science/article/pii/S0268005X21003490
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
© 2021 Elsevier
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Elsevier