Farrokhi Mahsa, Ramos Ines N, Silva Cristina L M
CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Foods. 2025 Mar 21;14(7):1094. doi: 10.3390/foods14071094.
Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising corn starch, rice flour, and other ingredients, was treated at hydration levels of 15% and 25% (/) under controlled conditions (10 min of sonication at 20 °C) and compared to a non-sonicated control. Sonication reduced the water absorption capacity (WAC) and swelling power (SP) while increasing the oil absorption capacity (OAC) and water solubility (WSI). Thermal analysis revealed lower gelatinization enthalpy, indicating structural modifications induced by cavitation. Structural assessments (XRD and FTIR) confirmed minimal alterations in crystallinity and short-range order. Rheological studies demonstrated an enhanced elasticity in the gel structure, especially at 15% hydration, while a morphological analysis via SEM highlighted particle fragmentation and surface roughening. These findings demonstrate the potential of ultrasound to modify gluten-free flours for improved functionality and diverse applications in gluten-free product development.
超声（US）处理是一种环保的物理改性技术，越来越多地用于增强无麸质面粉的功能。在本研究中，研究了超声处理对复合无麸质面粉的技术功能、热学、结构和流变学特性的影响。该面粉由玉米淀粉、米粉和其他成分组成，在控制条件下（20℃超声处理10分钟），在15%和25%（/）的水合水平下进行处理，并与未超声处理的对照进行比较。超声处理降低了吸水能力（WAC）和溶胀能力（SP），同时提高了吸油能力（OAC）和水溶性（WSI）。热分析显示糊化焓较低，表明空化作用引起了结构变化。结构评估（XRD和FTIR）证实结晶度和短程有序度变化极小。流变学研究表明凝胶结构的弹性增强，尤其是在15%水合水平时，而通过SEM进行的形态分析突出了颗粒破碎和表面粗糙化。这些发现证明了超声在改性无麸质面粉以改善其功能并在无麸质产品开发中实现多种应用方面的潜力。
