Dual-frequency ultrasonic effect on the structure and properties of starch with different size

Hu, Aijun; Li, Yang; Zheng, Jie

doi:10.1016/j.lwt.2019.02.040

Cited by 73 publications

(38 citation statements)

References 30 publications

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“…Moreover, another study described that cracks and pores on the surface of the starch made it easier for water to penetrate the granules and disrupted the crystalline regions of the starch [26] , [27] . As compared to the amorphous region, the crystalline region of starch is less affected by ultrasound [28] , [29] . Enthalpy values results indicate that the organization of the starch constituents plays a vital role in the gelatinization process of starches modified by ultrasound treatment.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound based modification and structural-functional analysis of corn and cassava starch

Rahaman

Kumari

Zeng

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Ultrasound based modification and structural-functional analysis of corn and cassava starch

Rahaman

Kumari

Zeng

et al. 2021

Ultrasonics Sonochemistry

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“…The characteristic bands of the FTIR spectra could be divided into the following four regions: 3600–3000 cm −1 (O-H stretching region), 3000–2800 cm −1 (C–H stretching regions), 1500–800 cm −1 (the fingerprint region), and below 800 cm −1 [ 27 ]. As shown in Figure 2 B, no new absorption peaks and no loss of characteristic absorption peaks in all modified starches suggested no loss or gain of functional groups, which indicated ultrasound and microwave treatments only exhibited physical effects on the starch samples [ 28 ]. Compared with the NC, the 1047/1022 cm −1 of the MC increased by 0.1249, but the ratios of the other modified samples decreased ( Table 1 ), while the UC decreased by 0.0202, and the UMC and MUC decreased by 0.0585 and 0.0107, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

Wang

Liu

et al. 2020

Polymers

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This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.

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“…[35,36] Their changes indicated that the macromolecular chains of native starch intertwined mutually after gelatinization, which caused a great viscous resistance to the migration of starch molecules. [37] However, the cavitation of ultrasound might break molecular chains and crystals structure of starch granules, [38,39] leading to the decrease of the viscous resistance. Besides, malic acid would be dehydrated to form anhydride, and this would weaken the bonding force of hydrogen bond in starch, resulting in the weakening of association ability of starch particle.…”

Section: Pasting Propertiesmentioning

confidence: 99%

Properties and Structure of Modified Taro Starch: Comparison of Ultrasound and Malic Acid Treatments

Xin-li

Wang

et al. 2021

Starch Stärke

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The properties and structure of native taro starch and three modified starches (ultrasonically modified starch, malic acid modified starch, and ultrasound-malic acid modified starch) are compared and analyzed in this work. Experimental results demonstrate that ultrasound and malic acid change the properties and structure of taro starch. Compared with the native starch, the combination of ultrasound and malic acid (UM) leads to the decrease of the viscosity values and H, as well as the improvement of swelling power, water holding capacity, and oil absorption rate. In addition, scanning electron microscopy (SEM) microgram shows that UM results in the damage and degradation of starch granules. Laser diffraction analysis indicates that native starch and modified starches all exhibit bimodal distribution, and ultrasound leads to the decrease of starch particle size, while malic acid results in the increase. The FT-IR spectra suggest that UM changes the peak intensity and width of starch molecules and produces a new characteristic peak at 1741 cm −1 . In conclusion, UM is effective for modifying starch, and it can promote the taro starch process.

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Dual-frequency ultrasonic effect on the structure and properties of starch with different size

Cited by 73 publications

References 30 publications

Ultrasound based modification and structural-functional analysis of corn and cassava starch

Ultrasound based modification and structural-functional analysis of corn and cassava starch

Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

Properties and Structure of Modified Taro Starch: Comparison of Ultrasound and Malic Acid Treatments

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