Abstract
Modified starch is used in many branches of the national economy, including food industry. In food industry modified starch has been widely used especially in recent decades due to the inexhaustibility and constant renewal of sources of its production. It is due to the fact that such crops as potatoes, corn, rye, wheat, peas, rice and others serve as resources for its production. The main application of modified starch in food industry is the use of it as a thickener, emulsifier and stabilizer. At present, several ways for modification of starch are known: chemical (acidic, oxidative hydrolysis), biochemical (enzymatic hydrolysis) and physical effects (mechanical, temperature, ultrasonic and wave). The modified starch is referred to as food additives and in the modification process one or more characteristics are changed. This change is not genetic, because when the finished starch is modified the DNA structure is not affected, only one of its properties, for example, as a thickener it is improved. As for the chemical formula the modified starch does not differ from the usual one. The work consists in the analysis of ultrasonic effect on starch suspensions (processed with the acoustic source of elastic vibrations of ultrasonic device “Volna” model УЗТА-0.4/22-OM, operating at a frequency (22 ± 1.65) kHz and output power of 400 W at different modes). At the same time, the main parameters of the assessment are gelatinization temperature, viscosity and structure of starch grains. The results of experimental studies have shown that as a result of ultrasonic effect starch suspensions are gelatinized at lower temperatures with the solution being more homogeneous, with lower viscosity and greater transparency. After cooling it is reorganized into more ductile jelly, which has a neutral taste and smell.
Highlights
Введение Сегодня трудно представить себе рынок пищевых ингредиентов без веществ, используемых для повышения потребительских свойств продуктов питания
The results of experimental studies have shown that as a result of ultrasonic effect starch suspensions are gelatinized at lower temperatures with the solution being more homogeneous, with lower viscosity and greater transparency
After cooling it is reorganized into more ductile jelly, which has a neutral taste and smell
Summary
Таблица 1 Объем производства крахмала в 2011 – апреле 2017 гг. в натуральном и стоимостном выражении. Таблица 1 Объем производства крахмала в 2011 – апреле 2017 гг. Эти полимеры образуются при полимеризация молекул глюкозы, при этом амилоза имеет линейную структуру, и крахмал с высоким содержанием амилозы проявляет желирующие свойства, амилопектин же очень сильно разветвлен и вносит больший вклад в увеличение вязкости Значительным преимуществом картофельного крахмала перед другими видами крахмалов является более высокая желирующая способность, прозрачность его клейстеров и повышенная их вязкость. Эти свойства повышают реакционную способность картофельного крахмала, что особенно важно при получении различных модификаций. При термической обработке крахмальной суспензии происходит изменение структуры зерен крахмала При повышении температуры водных крахмальных суспензий более 40 °С происходит частичный разрыв водородных связей молекул в зерне крахмала, ведущий к изменению его микроструктуры. При дальнейшем увеличение температуры происходит максимальное разбухание гранул и повышение вязкости раствора.
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