بهینه سازی شرایط واکنش تولید نشاسته گندم فسفریله توسط تری متافسفات سدیم (STMP) به منظور استفاده در فرمولاسیون انواع سس

Mohammadkazem Heydarian; majid hashemi; Shahram Beiraghi-Toosi; Qulamali Goli-Movahhed; الناز Milani

بهینه سازی شرایط واکنش تولید نشاسته گندم فسفریله توسط تری متافسفات سدیم (STMP) به منظور استفاده در فرمولاسیون انواع سس

محل انتشار: مجله علوم و صنایع غذایی ایران، دوره: 22، شماره: 159

سال انتشار: 1404

نوع سند: مقاله ژورنالی

زبان: فارسی

مشاهده: 83

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https://civilica.com/doc/2223037

شناسه ملی سند علمی:

JR_FSCT-22-159_006

تاریخ نمایه سازی: 27 فروردین 1404

چکیده مقاله:

نشاسته به دلیل مقرون به صرفه بودن، ایمنی بالا و زیست تخریب پذیری، در صنایع مختلف غذایی و غیرغذایی به طور گسترده مورد استفاده قرار می گیرد. اگرچه، ویژگی های ی مانند نامحلول بودن در آب سرد، عدم تحمل گرما، مقاومت کم نسبت به تنش های اعمالی و پایداری انجماد- ذوب کم، کاربرد نشاسته طبیعی برای مصارف مختلف صنعتی را محدود می کند. نشاسته گندم یکی از رایج ترین انواع نشاسته در بسیاری از کشورها به ویژه ایران است و می توان آن را برای کاربرد در محصولات مختلف اصلاح کرد. یکی از کارآمدترین تکنیک ها برای اصلاح نشاسته، اصلاح شیمیایی است، اما نگرانی هایی را در مورد آلودگی محیط زیست و هزینه های بالای مواد شیمیایی ایجاد می کند. به همین دلیل در این مطالعه به منظور کاهش مصرف مواد شیمیایی، شرایط واکنش تولید نشاسته فسفریله با تریمتافسفات سدیم (STMP) با استفاده از سه متغییر مستقل pH(۵/۹، ۵/۱۰ و ۵/۱۱)، دما (۱۱۰، ۱۳۰ و ۱۵۰ درجه سانتی گراد) و غلظت واکنشگر (۵/۱، ۳ و ۵/۴ درصد)، بهینه سازی شد. ملاک بهینهسازی وجود شاخص تورم و حلالیت بالاتر، شفافیت بالاتر خمیر، سینرسیس کمتر ژل و پایداری انجماد–ذوب بالاتر به منظور استفاده در انواع سس انتخاب گردید. سپس به منظور بررسی خصوصیات ساختاری، حرارتی و خمیری شدن، آزمون های تکمیلی بر نمونه نشاسته بهینه و طبیعی انجام شد؛ نتایج نشان داد که نشاسته تولید شده تحت شرایط بهینه به دلیل بهبود ویژگی بافتی، ایجاد ویسکوزیته بالاتر و افزایش تحمل گرما برای استفاده در فرمولاسیون انواع سس ها مناسب می باشد.

کلیدواژه ها:

wheat starch ، phosphorylation ، pasting ، sauce ، نشاسته گندم ، فسفریلاسیون ، خمیری شدن ، سس

نویسندگان

Mohammadkazem Heydarian

Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran .

majid hashemi

Assistant Professor, Food processingresearch department, Food science and technology research institute, Academic Center forEducation Culture and Research (ACECR), Mashhad, Iran.

Shahram Beiraghi-Toosi

Assistant Professor, Food processing research department,Food science and technology research institute,Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.

Qulamali Goli-Movahhed

Food processing research department, Food science and technology research institute, Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.

الناز Milani

Associate Professor, Food processing research department, Food science and technology research institute, Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.

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Guo, et al., Effect of ultra high pressure processing on ...
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Gui‐Jie, M., et al., Crosslinking of corn starch with sodium ...
Chen, Y.-F., L. Kaur, and J. Singh, Chemical modification of ...
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Lim, S. and P. Seib, Preparation and pasting properties of ...
McGrance, S.J., H.J. Cornell, and C.J. Rix, A simple and ...
Jackson, M.L., Soil chemical analysis: advanced course: a manual of ...
Leach, H.W., Structure of starch granule I. Swelling and solubility ...
Mandala, I. and E. Bayas, Xanthan effect on swelling, solubility ...
Ehtiati, A., et al., Pasting, rheological, and retrogradation properties of ...
Dutta, H., et al., Effect of acid concentration and treatment ...
Reddy, I. and P.A. Seib, Paste properties of modified starches ...
Pozo, C., et al., Study of the structural order of ...
Pascoal, A.M., et al., Extraction and chemical characterization of starch ...
Singh, H., N.S. Sodhi, and N. Singh, Characterisation of starches ...
Committee, A.A.o.C.C.A.M., Approved methods of the American association of cereal ...
Pons, M. and S. Fiszman, Instrumental texture profile analysis with ...
Sasaki, T., et al., Comparison of physical properties of wheat ...
Radi, M., et al., The effect of freezing-assisted cross-linking on ...
Olawoye, B., et al., Understanding how different modification processes affect ...
Kaur, L., J. Singh, and N. Singh, Effect of cross‐linking ...
Iweajunwa, S., O. Achugasim, and R. Ogali, Effects of acetylation, ...
Singh, A. and L. Nath, Evaluation of binder property of ...
Hirsch, J.B. and J.L. Kokini, Understanding the mechanism of cross‐linking ...
Liu, C., et al., Influence of phosphorylation and acetylation on ...
Mehfooz, T., et al., Characterization of hydroxypropylated-distarch phosphate barley starch ...
Chandak, A., et al., Effects of cross-linking on physicochemical and ...
Sriprablom, J., et al., Effect of single and dual modifications ...
Luo, Y., et al., Improvement in Freeze‐Thaw Stability of Rice ...
Xiaofan, L., Y. Chen, and W. Zhou, Effect of cross-linking ...
Oh, S.-M., et al., Physicochemical and retrogradation properties of modified ...
Nakkala, K., et al., Chemical modifications of turmeric starch by ...
Kim, C.T., et al., Effects of phosphorylating salts and temperature ...
Muhammad, K., et al., Effect of pH on phosphorylation of ...
Hazarika, B.J. and N. Sit, Effect of dual modification with ...
Ačkar, Đ., et al., Isolation of starch from two wheat ...
Sharma, V., et al., Effect of cross-linking on physico-chemical, thermal, ...
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Soler, A., et al., Double helical order and functional properties ...
Zhou, D., et al., Structural characteristics and physicochemical properties of ...
Ahmad, M., et al., Production and characterization of starch nanoparticles ...
Carmona-Garcia, R., et al., Effect of the cross-linked reagent type ...
Sharma, V., et al., Barnyard millet starch cross-linked at varying ...
Olayemi, B., et al., Green preparation of citric acid crosslinked ...
Dong, H. and T. Vasanthan, Amylase resistance of corn, faba ...
Punia, S., et al., Pearl millet grain as an emerging ...
Sharma, V., et al., Physicochemical and Rheological Properties of Cross‐Linked ...
Aaliya, B., et al., Impact of microwave irradiation on chemically ...
Wongsagonsup, R., et al., Effect of cross-linking on physicochemical properties ...
Luo, F.-x., et al., Preparation and characterisation of crosslinked waxy ...
Sudheesh, C., et al., Effect of dual modification with annealing, ...
Jia, S., et al., Physicochemical Properties and In Vitro Digestibility ...
Dong, H. and T. Vasanthan, Effect of phosphorylation techniques on ...
Van Hung, P. and N. Morita, Physicochemical properties of hydroxypropylated ...
Siroha, A.K. and K.S. Sandhu, Physicochemical, rheological, morphological, and in ...
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