Different‐frequency ultrasonic effects on properties and structure of corn starch

Hu, Aijun; Li, Li; Zheng, Jie; Lu, Jianwei; Meng, Xin; Liu, Yan; Rehman, Rizwan-ur

doi:10.1002/jsfa.6636

Cited by 36 publications

(25 citation statements)

References 5 publications

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“…In the acid system, the transparency reached the maximum when the ultrasonic power at 150 W. In the salt system, the transparency reached the maximum under 300 W and then both of which presented a descending trend with increasing ultrasonic power, possibly because ultrasound strengthened the association between starch and water molecules. However, as the power increases, ultrasonic treatment reduced the content of amylopectin by destroying the covalent bonds, inhibiting particle swelling, and led to the relative decrease of the transparency …”

Section: Results and Analysismentioning

confidence: 99%

Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems

Zhang

Zheng

2019

Starch Stärke

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This study explores the influence of ultrasonic treatment on the physiochemical properties of pea starch (PS), such as gelatinization, rheology, and texture, and on its feature structure in acid and salt systems. Results show that ultrasonic treatment reduced the viscosity and improved the thermal and cold stability of PS in both acid and salt systems, which is reflected through peak viscosity, final viscosity, breakdown value, and setback value. Rheological dynamical analysis reveals that the consistency coefficient (k) considerably decreases, fluid index (n) gradually increases, and thixotropy and viscoelasticity degrades in the two systems after ultrasonic treatment. The hardness, springiness, cohesiveness, chewiness, and gumminess of PS gel all reduce, and their reduction amplitudes enlarge as the ultrasonic power increases. The damage caused by ultrasonic treatment to PS is mainly manifested by glucosidic bond rupture, reduction in the degree of crystallinity, and pits and pot holes formed on the surface of the PS particles. These structural changes are supported by Fourier transform (FT) infrared, FT‐Raman, and scanning electron microscopy detection results. Ultrasonic treatment exerts a significant influence in the acid system with aggravated change degrees of the functional properties of PS. The salt system weakens the destructive effects on PS while strengthening the gel.

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Section: Results and Analysismentioning

confidence: 99%

Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems

Zhang

Zheng

2019

Starch Stärke

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“…These values are in agreement with De Pilli et al (2011), which might be due to the reactive groups introduced into the starch chains that are capable of disrupting the inter-and intramolecular hydrogen bonding (Singh et al 2007). The lower gelatinisation enthalpy showed that the internal crystalline and amorphous regions of starch were destroyed and some portion of the internal double helical structure disappeared (Hu et al 2014). Luo et al (2006) showed that ΔH values of gelatinisation primarily reflect the loss of the ordered double helices.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers

Yang¹,

Xiao²,

Zhao³

et al. 2015

Czech J. Food Sci.

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Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a twin screw extruder. The influence of extrusion processing and composition (starch and emulsifier content) on the viscosity, microstructure, solubility, swelling power, and thermal stability of starch extrudate particles was examined. The SEM results showed that the surface of starch extrudate particles was quite irregular and a fissure could be clearly observed. The X-ray intensities and relative crystallinity were decreased after extrusion treatment. The data highlighted that the gelatinisation temperature and solubility were increased and the gelatinisation enthalpy, viscosity, and swelling power were decreased. The emulsifiers present also influenced the thermal stability and solubility of starch extrudate particles, which were attributed to their ability to modify starch granule interactions. The thermogravimetric analysis and differential scanning calorimetry analysis indicated that the thermal stability of starch extrudate particles was improved after extrusion processing.

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“…; Hu et al . ). Extrusion results in gelatinization, partial or complete destruction of the crystalline structure, molecular fragmentation of starch polymers and formation of complexes between starch and lipids (Mercier and Feillet ; Colonna and Mercier ; Ho and Izzo ; Brennan et al .…”

Section: Introductionmentioning

confidence: 97%

“…Recently, some researchers have focused on modifying starch by several physical methods, such as high pressure, pulsed electric fields, ultrasound, microwave, ball milling, extrusion processing, gamma irradiation and heat moisture treatment (Watcharatewinkul et al 2009;Liu et al 2011;Hu et al 2014). Extrusion results in gelatinization, partial or complete destruction of the crystalline structure, molecular fragmentation of starch polymers and formation of complexes between starch and lipids (Mercier and Feillet 1975;Colonna and Mercier 1983;Ho and Izzo 1992;Brennan et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of Lecithin Addition on the Properties of Extruded Maize Starch

Yang

Luo

et al. 2015

Journal of Food Processing and Preservation

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Normal maize starch combined with lecithin (LEC) was treated at a moisture content of 30% and screw speed of 160 rpm by extrusion processing. Extrusion treatment decreased the X‐ray intensities of maize starch, and the diffraction peak type of extrudates was changed from A to A + V. Extrusion processing increased the gelatinization temperature and decreased the gelatinization enthalpy. A drop in pasting temperature and viscosity of extrudates was found with increasing barrel temperature. Compared with native maize starch, scanning electron micrograph results showed that the surface was rough, distorted and the diameter of extrudate granule became bigger. The Fourier transform infrared analysis indicated that the characteristic peak at 1,734/cm−1 was observed for maize starch LEC extrudates. The forgoing data suggested that the esterification of maize starch with LEC occurred during extrusion processing. This work provided a method for the production of esterified starch with LEC that can be used in the food industry. Practical Applications This research had an objective to study the surface morphology, structure, viscosity and thermal properties. This study provided some basic information required for the production of low‐viscosity starch extrudates using maize starch blended with enhanced technological properties that are comparable with maize starch using lecithin. The starch extrudates have been successfully applied in ice cream and bakery processing. Understanding the formula and extrusion conditions to alter its functionality in puffed ingredients will benefit the food industry and will allow for the expanded use of this ingredient in extrudate maize starch. Understanding of the changes during extrusion processing between maize starch and lecithin is required for necessary processing actions and decisions.

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Different‐frequency ultrasonic effects on properties and structure of corn starch

Cited by 36 publications

References 5 publications

Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems

Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems

Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers

Effects of Lecithin Addition on the Properties of Extruded Maize Starch

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