Effect of Ultrasound and Temperature on Crystallinity and Microscopic Properties of Rice Starch Granules Suspended in Water Using Response Surface Methodology (RSM)

doi:10.22092/jaer.2014.100247

Document Type : Research Paper

https://doi.org/10.22092/jaer.2014.100247

Abstract

* Corresponding Author: Assistant Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, P. O. Box: 578, Iran. Email: reza1farahmand@yahoo.com
Received: 8 September 2012, Accepted: 4 May 2013

Starch is a major source of energy in the human diet. Physical, chemical, and enzymatic modifications provide changes that are not available or controllable in commercially available native starches. The effect of one physical treatment, ultrasound, was investigated on the crystallinity and microscopic properties of rice starch. In this research, rice starch despersions (8%) were sonicated and scanning electron microscopy and light microscopy were used to study the morphological changes to the rice starch granules. The dried samples were analyzed using x-ray diffraction to evaluate the crystalline fraction of the starches. Response surface methodology was used to evaluate the effects of temperature (45-65 °C), time (10-300 s), and amplitude (0%-100%) on the crystallinity and microscopic properties of rice starch granules. The results showed that ultrasound did not change the x-ray diffraction pattern (A type) and that crystallinity decreased as the temperature and time increased. Higher temperatures and amplitudes decreased the degree of crystallinity in rice starch. When temperature, time, and amplitude increased simultaneously, some granules started to lose their polyhedral shapes, and pores and fissures were detected on the surface of the granules.

Keywords

20.1001.1.26454531.1392.14.4.2.8

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