The effect of ultrasound-assisted extraction on yield and properties of some pulse starches

被引：21
作者：
Karaman, Melis [1 ]
Tuncel, Necati Baris [1 ]
Tuncel, Nese Yilmaz [1 ]
机构：
[1] Onsekiz Mart Univ, Dept Food Engn, Fac Engn, TR-17100 Canakkale, Turkey
来源：
STARCH-STARKE | 2017年 / 69卷 / 9-10期
关键词：
Pulse; Starch; Texture; Ultrasound; Yield; PASTING PROPERTIES; RETROGRADATION; SEEDS; POWER; FOOD; PEA;
D O I：
10.1002/star.201600307
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页数：9
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