Ozonlamanın Sulu Çözeltideki Pirinç Nişastasının Termal, Yapısal ve Reolojik Özellikleri Üzerine Etkileri (İngilizce)

Ozonun pirinç nişastasının termal, yapısal ve reolojik özellikleri üzerine etkileri araştırıldı. 1:9 oranında pirinç nişastası- su süspansiyonu hazırlandı ve 4.2 mg/L suda çözünmüş ozon konsantrasyonunda 1 saat muamele edildi. Ozonlanmamış numune kontrol olarak kullanıldı. Kontrol ve ozonlanmış numunelerin termal jelatinizasyon özellikleri DSC ile incelendi. Ozonlama, pirinç nişastasının başlangıç sıcaklığını düşürürken, tepe sıcaklığını anlamlı bir şekilde arttırdı. Kontrol ve ozonlanmış pirinç nişastası örneklerinin son sıcaklıkları ve jelatinizasyon entalpileri arasında önemli bir fark bulunmadı. Polarize ışık mikroskobu altında, kontrol ve ozonlanmış pirinç nişastalarının birefrinjansları arasında belirgin bir fark gözlenmedi. Kontrol ve ozonlanmış pirinç nişastası örneklerinin granül şekil ve yüzeylerindeki değişiklikler granülün küçük boyutu sebebiyle SEM altında bariz değildi. Reometre’de kontrol ve pirinç nişastası için 60 oC’de elde edilen kayma gerilimine karşı kayma hızı verileri power-law modeline tamamen uydu. Hem kontrol hem ozonlanmış pirinç nişastası için kayma incelmesi davranışı gözlendi.

Anahtar Kelimeler:

Ozon, pirinç nişastası, jelatinizasyon, yapı, reoloji

Effects of Ozonation on Thermal, Structure and Rheological Properties of Rice Starch in Aqueous Solution (in English)

The effects of ozone on the thermal, structure and rheological properties of rice starch were investigated. Rice starch-water suspension was prepared in the ratio of 1:9 (dry sample to water) and treated with concentration of dissolved ozone at a 4.2 mg/L water for 1 hour. Unozonated sample was used as control. Thermal gelatinization properties of control and ozonated samples were investigated by DSC. Peak temperature of rice starch was increased, while the onset temperature of rice starch was decreased significantly by ozonation. A significant difference was not found between the values of both the conclusion temperature and the gelatinization enthalpy of control and ozonated rice starch samples. Any distinct difference was not observed between the birefringences of control and ozonated rice starch under polarized light microscopy. Changes on granule shape and surface of control and ozonated rice starch samples under SEM were not obvious due to the smaller size of granules. The shear stress versus shear rate data at 60 oC obtained by rheometer were well fitted to the power law model for control and ozonated rice starch samples. Shear-thinning behaviour was observed for both control and ozonated rice starch.

Keywords:

Ozone, rice starch, gelatinization, structure, rheology,

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