RT info:eu-repo/semantics/article
T1 Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour
A1 Vela Corona, Antonio José
A1 Villanueva Barrero, Marina
A1 Ronda Balbás, María Felicidad
K1 Rice flour
K1 Low-frequency ultrasound treatment
K1 Annealing
K1 Thermal properties
K1 Gel rheological properties
K1 Biopolymers structure
K1 3309 Tecnología de Los Alimentos
K1 3309.11 Fabricación de Harina
AB 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.
PB Elsevier
SN 0268-005X
YR 2021
FD 2021
LK https://uvadoc.uva.es/handle/10324/49018
UL https://uvadoc.uva.es/handle/10324/49018
LA eng
NO Food Hydrocolloids, November 2021, vol. 120, 106933
NO Producción Científica
DS UVaDOC
RD 23-abr-2024