Use this url to cite publication: https://hdl.handle.net/20.500.12512/110916
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Production and characterization of resistant starch from rice bran by high power ultrasound / Rūta Vaitkeviciene, Daiva Zadeike, Elena Bartkiene, Vita Lele, Grazina Juodeikiene
Type of publication
Konferencijų tezės nerecenzuojamame leidinyje / Conference theses in non-peer-reviewed publication (T2)
Author(s)
Vaitkevičienė, Rūta | Kauno technologijos universitetas | |
Žadeikė, Daiva | Lietuvos sveikatos mokslų universitetas | |
Juodeikienė, Gražina | Kauno technologijos universitetas |
Title
Production and characterization of resistant starch from rice bran by high power ultrasound / Rūta Vaitkeviciene, Daiva Zadeike, Elena Bartkiene, Vita Lele, Grazina Juodeikiene
Publisher (trusted)
Kauno technologijos universitetas |
Date Issued
Date Issued |
---|
2021-05-14 |
Extent
p. 83-83.
Is part of
Studentų mokslinės konferencijos „Chemija ir cheminė technologija 2021“ pranešimų medžiaga: respublikinė studentų mokslinė konferencija, 2021 05 14 / rinkinio sudarytojai: T. Dambrauskas, G. Kručaitė, D. Sinkevičiūtė ; Kauno technologijos universitetas. Cheminės technologijos fakultetas. Kaunas : Kauno technologijos universitetas, 2021.
Version
Originalus / Original
Description
Sekcija „Maisto, agro- ir biochemija“
ISSN 2538-7332 (online)
This research is funded by the European Social Fund under the measure No. 09.3.3-LMT-K-712 "Development of scientific competence of scientists, other researchers and students through practical scientific activities" of the European Funds Investment Operational Program for 2014-2020.
Field of Science
Abstract
Rice bran (RB) is rice processing by-products enabling the industrialized production of functional ingredient for foods. RS is a part of starch, which are not accessible to digestive enzymes and has some of the same physiologic effects as dietary fiber. A treatment using a low-frequency high-power ultrasound was applied for production of resistant starch (RS) by the modification of rich-in-starch rice bran fraction under different temperature conditions (40‒70oC) and different time intervals (15‒30 min). Digestion of RB was performed using pancreatic α-amylase and amyloglucosidase to simulate in vitro digestion conditions of the small intestine. The positive effect of the statistical model of ultrasound application was useful for the modification and functionalization of rice bran and enhanced production of RS. The results showed that the RS yield can be increased by 75% using ultrasound (37 kHz, 70W) treatment compared to its content in untreated RB material (9,20 g/100 g d.w.). The sonication temperature showed a higher significant effect compared to treatment time on RS formation. Also, the effect of temperature and treatment time on RS structure changes was analyzed by optical and scanning electron microscopy (SEM). SEM analysis showed the affect of US on morphology of native starch. Aqueous RB suspension exposed to ultrasonication for 30 min showed small depressions on the granule surface as visualized by SEM. The granular shape was also affected by temperature of the aqueous system during ultrasonication. At low temperature (40 ℃), starch exposed with high power ultrasound (100 % intensity) showed insignificant morphological changes but when exposed at a higher temperature (70 ℃), RS granules becomes of smaller size. Moreover, with increasing sonication time (15, 20 and 30 min), diameter of RS granules proportionately increased.
Type of document
type::text::conference output::conference proceedings::conference paper
ISSN (of the container)
2538-7332
Other Identifier(s)
(LSMU ALMA)990001036970107106
Coverage Spatial
Lietuva / Lithuania (LT)
Language
Anglų / English (en)
Funding(s)
Funding(s) | Project ID |
---|---|
European Social Fund "Development of scientific competence of scientists, other researchers and students through practical scientific activities" | No. 09.3.3-LMT-K-712 |