Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments

Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties

“…Amylose content showed a uniform increase after US treatment, regardless of the treatment temperature ( Table 1 ). This reported increase is believed to derive from degradation of the α-1,6-glucosidic bonds on the molecular chain of amylopectin by the shear forces induced by US, increasing the amount of linear chains by generation of some short amylose-like chains ( Babu et al, 2019 ; Zhang et al, 2021 ). Ultrasonication has been said to lead to polymer fragmentation in a non-random manner, having a definite chain length limiting the degradation process ( Czechowska-Biskup et al, 2005 ), which could explain the similar results obtained in all treatments.…”

“…It is believed that this increase was mainly caused by the action of cavitation, given that lower temperatures (20 and 40 °C) showed the highest values. The increase in G′ 1 reveals disruption of starch granules, weakening the crystalline structure and causing the molecules to catch more water ( Kaur and Gill, 2019 ; Zhang et al, 2021 ). The short polymeric chains obtained after US treatments due to starch macromolecules fragmentation are capable to reassociate through hydrogen-bonds and thus to form a more elastic three-dimensional network ( Monroy et al, 2018 ).…”

“…Native starches and flours in general usually have poor processing properties and are unstable under various temperatures, pH values, and shear conditions, so they are frequently modified genetically, chemically, physically and/or enzymatically to improve their properties ( Chung et al, 2009 ; Zhang et al, 2021 ; Zhu, 2015 ). Among these different approaches, physical modifications are better perceived in food applications for being considered as a natural modification method resulting in highly safe ingredients since they do not require any chemical or biological agent ( Acevedo et al, 2022 ; Kaur and Gill, 2019 ).…”

Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment

“…The R 1047/1022 value of increased from 1.256 for CS to 1.278 for U1, indicating that the short-range order of starch molecules increased after ultrasonic treatment. This might be attributed to the recrystallization of short chains increasing the ordered structure ( Zhang et al, 2021a ), or low-power ultrasonication mainly affecting the amorphous area, but having little effect on the crystalline area ( Bonto, Tiozon, Sreenivasulu, & Camacho, 2021 ). For these reasons, the R 1047/1022 value had increased.…”

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels

“…The functional properties of starch for use in food production are determined by the rheological properties of its pastes [ 6 , 7 , 8 ]. The rheological properties of starch pastes are determined by both the ratio of amylose to amylopectin and the molecular structure of both carbohydrates [ 9 , 10 ]. A significant impact on the development of molecular structure and proportion of these starch constituents is caused by its botanical origin as well as a variety of plants from which starch is derived [ 11 , 12 ].…”