4098

3873

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1386

چهارده، 128، [II]ص.: مصور، جدول، نمودار

ص. ع. به فارسي و انگليسي

محمد شاهدي

مهدي كديور

05/06/87

صبيحه سلمانيان زاده، مرتضي صادقي

1396/03/06

كتابنامه

كشاورزي

مهندسي كشاورزي

ID3873

به فارسي و انگليسي: قابل رؤيت در نسخه ديجيتال

129Abstract Oat has high nutritional value as it contains high proportion of protein lipid and glucan along with a good amino acid composition On the other hand it is consideredfor diet in celiac disease and multiple sclerosis due to its low gluten In this study starch and protein isolate were extracted from dehulled oat flour The starch wasmodified using cross linking and acetylation protocol whereas Deamidation andsuccinylation were used to modify protein isolate For starch physicochemicalproperties such as swelling power water binding capacity gelatinization temperatureand pasting properties and for isolated protein functional properties such as emulsionactivity and stability foaming capacity and stability nitrogen solubility index waterand oil binding capacity were measured in native and modified samples Molecularweight of protein before and after modification was determined by electrophoresis Cross linking decreased swelling power of starch P 0 001 whereas water bindingcapacity P 0 001 and syneresis P 0 001 increased but it has not significant effecton gelatinization temperature Acetylation increased swelling power P 0 001 andwater binding capacity P 0 001 but gelatinization temperature and syneresis P 0 001 diminished Deamidation and succinylation increased emulsion activity P 0 001 foaming capacity P 0 001 nitrogen solubility index and water and oilbinding capacity P 0 001 but emulsion stability didn t change with deamidation anddiminished with succinylation while foaming stability P 0 001 decreased with bothtreatments By substitution of oat flour with modified starch and protein and physicalproperties of cake such as its batter viscosity volume color and staling were studied Acetylated starch and two type of modified protein were selected because of theirmentioned properties and were substituted in the level 5 10 15 and 20 percent of oatflour weight The prepared cake of oat flour has lower batter viscosity P 0 001 highervolume P 0 001 darker color P 0 001 than those in wheat flour cake Modifiedstarch and protein isolates Acetylated starch increased batter viscosity P 0 001 cakevolume P 0 001 and whiteness of crust P 0 05 of cake Increasing in level ofdeamidated protein produced cake with lower batter viscosity P 0 001 higher volume P 0 001 darker color decrease in whiteness and increase in redness P 0 001 butincrease in level of succinylated protein increased batter viscosity P 0 001 andlightness P 0 001 and decreased volume of cake In compared with control cake acetylated starch with deamidated protein isolate improved batter viscosity and volume Therefore substitution of acetylated starch or deamidated protein and acetylated starchcan improve cake properties

محمد شاهدي

مهدي كديور

صبيحه سلمانيان زاده، مرتضي صادقي