Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches

Date

2019-07-01

Author

Bitik, Ayse
Şümnü, Servet Gülüm
Öztop, Halil Mecit

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

156
views

0
downloads

Modified starches gained importance in food industry due to their improved functional properties. In this study, two legume starches (chickpea and lentil) were modified by using ultrasonication (US) and microfluidization (MF) techniques. The objective of the study was to investigate the effects of these methods on the functional, rheological thermal properties and particle size, morphology, and crystal structure of modified starch samples. Time domainNMR relaxometry experiments were also conducted to understand the changes in the microstructure. Results showed that swelling power of starches increased, but their solubility values decreased significantly with both treatments (p < 0.05). Apparent viscosities of both samples showed a decreasing trend with increasing shear rate. Gelatinization temperatures of starches decreased with treatments significantly (p < 0.05). Both methods resulted in significantly lower volume mean diameter (D [4,3]) and span values as compared to the native ones. SEM images demonstrated that morphology of the starches changed significantly. Time domain (TD) NMR results showed that modified starch samples had longer T2 relaxation times. After treatments, the structural change was also observed through FTIR experiments. Both ultrasonication and microfluidization were found to be effective and novel technologies for the modification of chickpea and lentil starches.

Subject Keywords

Food Science, Industrial and Manufacturing Engineering, Process Chemistry and Technology, Safety, Risk, Reliability and Quality, Chickpea, Lentil, Starch modification, Ultrasonication, Microfluidization, NMR

URI

https://hdl.handle.net/11511/39326

Journal

Food and Bioprocess Technology

DOI

https://doi.org/10.1007/s11947-019-02264-4

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Physicochemical and structural characterization of microfluidized and sonicated legume starches Bitik, Ayşe; Şümnü, Servet Gülüm; Department of Food Engineering (2019) Modified starches gained importance in food industry due to their improved functional properties. In this study, two legume starches (chickpea and lentil) were modified by using ultrasonication and microfluidization techniques. The objective of the study was to investigate the effects of these methods on the functional, rheological, thermal properties and particle size, morphology and crystal structure of modified starch samples. Time Domain NMR relaxometry experiments were also conducted to understand the ...
Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties Unal, Kubra; Alpas, Hami; Öztop, Halil Mecit (2023-01-20) Quinoa starch was extracted and treated with different technologies to modify its properties. High hydrostatic pressure (HHP) at 250, 350, and 500 MPa at 20 and 40 °C and ultrasonication at 100% power with a constant pulse for 15 min were applied as modification methods. Following the treatments, functional, rheological, morphological, and structural analyses were carried out. Time domain (TD) NMR relaxometry experiments confirmed that HHP treatment caused less granule swelling of starch. NMR relaxation spe...
Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil; Uysal, Nalan (Wiley, 2011-09-01) The main objective of this study was to design gluten-free breads containing chestnut and rice flour and xanthan-guar gum blend to be baked in infrared-microwave combination oven. Response surface methodology (RSM) was used to optimise gluten-free bread formulations and processing conditions. Weight loss, firmness, specific volume and colour change of the breads were determined. Rice flour mixed with different proportions of chestnut flour and different emulsifier contents were used to prepare breads. The g...
Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch-Based Electrospun Nanofilms Uygun, Eylul; Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2020-05-01) The aim of this study was to determine the effects of microwave pretreatment on physicochemical characteristics of carob flour and rice starch-based nanofibers produced by electrospinning. The effects of microwave heating on production of nanofibers by electrospinning have not been studied before. Another aim of the study was to fabricate and characterize nanofibers by using different carob flour concentrations (3%, 5% w/v) and rice starch (0.5% w/v). Films were characterized by scanning electron microscopy...
Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches Zhou, Yu-guang; Li, Dong; Wang, Li-jun; Özkan, Necati; Chen, Xiao Dong; MAO, Zhi-huai (2006-01-01) In this study, microemulsion cross-linking treatment was used on food grade potato and maize starches for preparing micro starch particles. Laser diffraction technique was introduced to measure the particle size characteristics, including the median particle diameter (d (50)), surface area mean diameter D [3, 2], volume mean diameter D [4, 3] and specific surface area of micro potato and maize starch particles. The volume distributions and number distributions were also analyzed using Mastersizer 2000 Softw...

Citation Formats

A. Bitik, S. G. Şümnü, and H. M. Öztop, “Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches,” Food and Bioprocess Technology, pp. 1144–1156, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39326.