Starch modification by using ultrasonic exposure as a tool for changing its technological characteristics

Modified starch is used in many branches of the national economy, including food industry. In food industry modified starch has been widely used especially in recent decades due to the inexhaustibility and constant renewal of sources of its production. It is due to the fact that such crops as potatoes, corn, rye, wheat, peas, rice and others serve as resources for its production. The main application of modified starch in food industry is the use of it as a thickener, emulsifier and stabilizer. At present, several ways for modification of starch are known: chemical (acidic, oxidative hydrolysis), biochemical (enzymatic hydrolysis) and physical effects (mechanical, temperature, ultrasonic and wave). The modified starch is referred to as food additives and in the modification process one or more characteristics are changed. This change is not genetic, because when the finished starch is modified the DNA structure is not affected, only one of its properties, for example, as a thickener it is improved. As for the chemical formula the modified starch does not differ from the usual one. The work consists in the analysis of ultrasonic effect on starch suspensions (processed with the acoustic source of elastic vibrations of ultrasonic device “Volna” model УЗТА-0.4/22-OM, operating at a frequency (22 ± 1.65) kHz and output power of 400 W at different modes). At the same time, the main parameters of the assessment are gelatinization temperature, viscosity and structure of starch grains. The results of experimental studies have shown that as a result of ultrasonic effect starch suspensions are gelatinized at lower temperatures with the solution being more homogeneous, with lower viscosity and greater transparency. After cooling it is reorganized into more ductile jelly, which has a neutral taste and smell.