The effect of ultrasound-assisted extraction on yield and properties of some pulse starches
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Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-V C H Verlag Gmbh
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this study was to investigate the effect of different ultrasound conditions on yield and physicochemical, thermal, and textural properties of some pulse starches. The materials were green lentil, red lentil, faba bean, and pea. As a result, starch yield significantly decreased with increasing ultrasound amplitude or power for all pulse types (p < 0.05). Also, it was found that ultrasound treatment induced the adhesion between starch and bran and hindered the separation of starch from the bran fraction of hydrated pulses. Further, starch damage, resistant starch content, amylose content, water and oil binding capacity, swelling power, morphological granular characteristics, gelatinization characteristics, and textural properties of the untreated and ultrasound-treated pulse starches were compared.
Açıklama
Anahtar Kelimeler
Pulse, Starch, Texture, Ultrasound, Yield
Kaynak
Starch-Starke
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
69
Sayı
9-10
