Effect of Ultrasonic Treatment on Physical Properties of Tapioca Starch

Manchun, Somkamol; Nunthanid, Jurairat; Limmatvapirat, Sontaya; Sriamornsak, Pornsak

doi:10.4028/www.scientific.net/amr.506.294

Cited by 39 publications

(33 citation statements)

References 8 publications

(5 reference statements)

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“…And UPGC showed smaller collapsed granules, similar to what was reported by Manchun et al . (). These changes may be ascribed to the mechanical and/or cavitation effect of ultrasonic treatment in the process of gelatinisation (Sujka & Jamroz, ), which indicated ultrasonic treatment could cause more obvious changes to the granular structure of starch during UPGC.…”

Section: Resultsmentioning

confidence: 97%

Understanding the structural characteristics, pasting and rheological behaviours of pregelatinised cassava starch

Wang

Song

et al. 2018

Int J of Food Sci Tech

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Summary The structural characteristics, pasting and rheological behaviours of cassava starch before and after pregelatinisation were determined by various modern analysis techniques. Pregelatinisation, especially in an ultrasonic environment, can disrupt the granule structure, crystalline structure and short‐range ordered molecular structure of cassava starch. Compared with native starch, pregelatinisation had significantly decreased viscosities and weakened gel structures of starch pastes. Not only did native and pregelatinised starch pastes exhibit shear‐thinning behaviours but also the pregelatinised treatment resulted in the formation of weak gel structures. This study enabled us to acquire the desired pasting and rheological properties of pregelatinised starch by modulating its hierarchical structural changes.

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Section: Resultsmentioning

confidence: 97%

Understanding the structural characteristics, pasting and rheological behaviours of pregelatinised cassava starch

Wang

Song

et al. 2018

Int J of Food Sci Tech

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“…In particular, the SB as well SC of sonication-treated starches increased (Manchun et al, 2012). Ultrasonication may also result in cracks and pores, and impose damages to the granules of starches with different botanical origins (Amini, Razavi, & Mortazavi, 2015;Falsafi, Maghsoudlou, Aalami, Jafari, & Raeisi, 2019).…”

mentioning

confidence: 99%

The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

Jamalabadi

Saremnezhad

Bahrami³

et al. 2019

Food Science & Nutrition

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Ultrasound has been rapidly applied successfully in diverse food technological aspects including improvement of functional properties of food ingredients such as starch. This work was carried out to compare the influence of two types of sonication, bath and probe, on several physicochemical and microstructural properties of wheat starch. Two sonication probes (200 and 400 W) and a sonication bath (690 W) were applied to treat wheat starch suspensions at 15 and 30 min. Sonication time in 400 W probe was intermittent while for the other treatments, it was continuous. Swelling capacity (SC), solubility (SB), turbidity (TB), and oil absorption (OA) parameters were investigated for native (control) and sonicated wheat starch. Moreover, scanning electron microscopy (SEM) was performed to determine the influence of sonication treatments on the morphology of wheat starch granules. The highest level of SB and OA, as well as the lowest SC, was obtained for starch samples treated with 200 W sonication probe, while no significant difference ( p < 0.05) was observed between two sonication times (15 and 30 min). The SEM images showed significant and nonuniform impact of ultrasound on the structure of starch granules in which some granules remained almost smooth, but some showed high irregular surfaces or even in some cases structure collapse. The highest disintegration of granules was obtained in probe 200 W treatments.

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“…The tapioca starch treated with ultrasound had greater swelling power and solubility values compared to the native starch, which can be associated with water absorption capacity. Due to the mechanical damage of the starch granule during the ultrasonic treatment, there is a higher water uptake and retention (Ljubić Herceg, Šubarić, Babić, & Herceg, ; Manchun et al, ).…”

Section: The Effect Of Ultrasound On Starch Propertiesmentioning

confidence: 99%

“…The solubility of the treated starch compared to the native increased with the length of exposure to the ultrasound, and the dual-frequency ultrasonic treatment achieved PV after 60 min, whereas the constant increase in exposure to ultrasonic treatment led to a decrease of transmittance (Zheng et al, 2013). Manchun et al (2012) studied the impact of ultrasound on the physical properties of tapioca starch. The morphology of the starch granules was observed through an electron microscope, whereby it was revealed that native starch has a spherical structure of 10-20 µm, whereas modified starches showed deformation and structural loss of the granule, creating a formation of a film-like structure (Manchun, Nunthanid, Limmatvapirat, & Sriamornsak, 2012).…”

Section: The Effec T Of Ultr a Sound On S Tarch Propertie Smentioning

confidence: 99%

Nonthermal methods for starch modification—A review

Grgić

Ačkar

Barišić

et al. 2019

J Food Process Preserv

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Starch is a very common carbohydrate. Along with its use in the pharmaceutical, textile, and paper industries, starch is widely used in the food industry as well, but native starch has limited use due to its certain properties such as retrogradation, problems related to gelatinization, instability at high temperatures, and acidic conditions. Various modification procedures are used to improve the properties of native starch. Along with consumer demands for healthy, minimally processed, and sensibly priced food products, more attention is being paid to nonthermal food friendly technologies that are environmentally friendly and do not severely affect the product. Cold plasma, ultrasound, high pressure, and pulsed electric field as nonthermal methods have little influence on the most important properties of food and thus have significant potential in this regard, as the food produced by nonthermal methods might be more acceptable to consumers. This paper gives an overview of previously mentioned methods in starch modification. Practical applications The food industry, at a recent time, has shown a great interest in the development of procedures which enable minimal food processing and getting products with better organoleptic and nutritive properties with little energy loss and shorter technological procedure duration. This paper presents some of the current research and results of nonthermal methods application in the food industry, mainly its application in starch modification and influence on certain starch properties.

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Effect of Ultrasonic Treatment on Physical Properties of Tapioca Starch

Cited by 39 publications

References 8 publications

Understanding the structural characteristics, pasting and rheological behaviours of pregelatinised cassava starch

Understanding the structural characteristics, pasting and rheological behaviours of pregelatinised cassava starch

The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

Nonthermal methods for starch modification—A review

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