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The effect of ultrasound‐assisted extraction on yield and properties of some pulse starches
Author(s) -
Karaman Melis,
Tuncel Necati Barış,
Yılmaz Tuncel Neşe
Publication year - 2017
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201600307
Subject(s) - bran , amylose , starch , swelling , ultrasound , extraction (chemistry) , yield (engineering) , food science , materials science , resistant starch , chemistry , ultrasound treatment , raw material , composite material , chromatography , organic chemistry , medicine , radiology
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.