Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2023-10-11 DOI:10.1016/j.ifset.2023.103493

Min Lan , Denglin Luo , Chonghui Yue , Zhouya Bai , Peiyan Li , Libo Wang

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Abstract

A novel ultrasound-assisted separation (UAS) method was proposed to enhance the efficiency of gluten starch and wheat separation. Factor experiments were conducted to optimize UAS conditions. The results showed that the highest yield of gluten and starch was obtained under probe-type ultrasonic power, temperature, and time of 500 W, 35 °C, and 15 min, respectively. Compared to non-ultrasonic separation, dry basis yield and purity of gluten increased by 0.56% and 10.96%, while A-starch yield and purity increased by 21.75% and 5.56%. Additionally, UAS improved the color and the concentration of particle size distribution for gluten and starch. UAS did not affect gluten molecular weight and disrupt starch structure, but resulted in a denser structure of gluten network and caused more starch particles to be exposed. The viscoelasticity of gluten and starch separately increased and reduced with UAS, implying ultrasound aids in the dispersion of both starch and proteins.

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超声波辅助小麦粉分离:提高分离度及表征分析

为了提高面筋淀粉和小麦的分离效率，提出了一种新的超声辅助分离方法。通过因子试验优化UAS工艺条件。结果表明:探头型超声功率为500 W，温度为35℃，时间为15 min时，面筋和淀粉得率最高;与非超声分离相比，面筋干基得率和纯度分别提高了0.56%和10.96%，a -淀粉得率和纯度分别提高了21.75%和5.56%。此外，UAS还改善了面筋和淀粉的颜色和粒度分布浓度。UAS不影响面筋分子量，不破坏淀粉结构，但使面筋网络结构更致密，暴露的淀粉颗粒更多。在超声作用下，面筋和淀粉的粘弹性分别增加和减少，说明超声有助于淀粉和蛋白质的分散。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.