Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 70087 10.21603/2074-9414-2023-3-2460 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Sonochemical Effects on Wheat Starch Влияние сонохимического воздействия на свойства пшеничного крахмала https://orcid.org/0000-0002-6898-0389 Бредихин Сергей Алексеевич Bredikhin Sergey A. sbredihin_kpia@rgau-msha.ru https://orcid.org/0000-0002-7380-0477 Мартеха Александр Николаевич Martekha Alexander N. man6630@rgau-msha.ru https://orcid.org/0000-0001-6448-5586 Торопцев Василий Владимирович Toroptsev Vasily V. https://orcid.org/0000-0002-8352-922X Каверина Юлия Евгеньевна Kaverina Yuliya E. https://orcid.org/0000-0002-7623-0940 Короткий Игорь Алексеевич Korotkiy Igor A. Российский государственный аграрный университет – МСХА им. К. А. Тимирязева Москва Россия Moscow Timiryazev Agricultural Academy Москва Russian Federation Российский государственный аграрный университет – Московская сельскохозяйственная академия им. К. А. Тимирязева Москва Россия Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Russian Federation Российский государственный аграрный университет – Московская сельскохозяйственная академия им. К. А. Тимирязева Москва Россия Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Russian Federation Российский государственный аграрный университет – Московская сельскохозяйственная академия им. К. А. Тимирязева Москва Россия Russian State Agrarian University – Moscow Timiryazev Agricultural Academy Moscow Russian Federation Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation 29 09 2023 29 09 2023 53 3 600 611 16 02 2023 04 04 2023 https://fptt.ru/en/issues/22025/22016/

Сонохимическое воздействие успешно применяется в пищевой промышленности в процессах эмульгирования, гомогенизации, диспергирования и модификации вязкости и структуры. Крахмал является одним из распространенных пищевых ингредиентов, независимо от того, входит ли он в состав сырья или добавляется для достижения или улучшения определенных свойств. Цель работы заключалась в изучении влияния сонохимического воздействия на структурно-механические свойства суспензий пшеничного крахмала. В работе исследовались образцы суспензий, содержащие 10 % пшеничного крахмала. Обработка образцов суспензий проводилась ультразвуком сразу после приготовления с применением ультразвукового аппарата Волна-М (модель УЗТА-1/22-ОМ) или в ультразвуковой ванне (частота 22 кГц, номинальная мощность 100, 150, 300 и 400 Вт). Продолжительность сонохимического воздействия на образцы составила 15 и 30 мин. До и после обработки определяли реологические, физические и текстурные свойства крахмальных суспензий по общепринятым методикам. Ультразвуковая обработка вызывает механическое повреждение крахмального зерна, делая его внутреннюю часть доступной для влаги при нагревании. Это приводит к изменениям структурно-механических и реологических свойств крахмальных суспензий. Все исследуемые суспензии имели неньютоновский характер. Ультразвуковая обработка увеличивала их коэффициент консистенции с 28,12 до 152,75 мкПа·с. Ультразвуковая обработка привела к снижению температуры клейстеризации всех крахмальных суспензий: с 63,4 до 61,0 °С. Применение ультразвука высокой мощности в течение более короткого периода обработки снижало прочность сформированных гелей до 1,25 Н по сравнению с аналогичным показателем геля нативного крахмала – 4,28 Н. Обработка суспензий пшеничного крахмала ультразвуком с целью модификации его структурно-механических и реологических свойств может заменить некоторые стандартные методы (химические, физические и ферментативные). Это позволит получить модифицированные крахмалы заданного качества при одновременном снижении энергозатрат и сокращении продолжительности технологического процесса.

The food industry uses sonochemical treatment as part of emulsification, homogenization, and dispersion, as well as to modify viscosity and structure. Starch is one of the most common food ingredients, both as a raw material or a property-modifying additive. The research objective was to study the effect of sonochemical action on the structural and mechanical properties of wheat starch suspensions. The study involved suspension samples with 10% wheat starch. The suspension samples were treated with ultrasound using an ultrasonic device Volna-M model UZTA-1/22-OM or in an ultrasonic bath (22 kHz; 100, 150, 300, and 400 W). The treatment time was 15 and 30 min. The rheological, physical, and textural properties were recorded according to conventional methods before and after the treatment. The ultrasonic treatment caused mechanical damage to the starch, making it more accessible to moisture when heated. As a result, the structural, mechanical, and rheological properties of starch suspensions changed. All the studied suspensions had a non-Newtonian character. The ultrasonic treatment increased their consistency coefficient from 28.12 to 152.75 µPa·s. The gelatinization temperature of all experimental starch suspensions dropped from 63.4 to 61.0°C. The short high-power ultrasound treatment reduced the strength of gels to 1.25 N compared to that of native starch gel (4.28 N). In this research, the ultrasound treatment of wheat starch suspensions modified the structural, mechanical, and rheological profile of starch and proved able to replace some conventional starch modification procedures, i.e., chemical, physical, or enzymatic. The new approach can provide modified starches of a preset quality while reducing energy costs and processing time.

 Крахмал ультразвук структурно-механические свойства реологические свойства клейстеризация пищевая промышленность Starch ultrasound structural and mechanical properties rheological properties gelatinization food industry

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