Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch

Li, Gang; Xia, Ge; Guo, Changsheng; Liu, Benguo

doi:10.3390/foods12132620

Cited by 4 publications

(2 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The particle size of starch granules is one of the factors affecting the physicochemical properties of starch (Li et al ., 2023). Therefore, it is important to investigate the particle size of starch granules to understand the properties of starch.…”

Section: Results and Analysesmentioning

confidence: 99%

Effects of heat‐moisture treatment on the multiscale structure and digestibility of sweet potato starch

Sun,

Zhang,

Zhu

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThe effects of water content on the multi‐scale structure and digestibility of sweet potato starch (SPS) during heat‐moisture treatment (HMT) were studied, and the relationship between water content, starch structure and starch digestibility was analysed. The results showed that the surface of SPS granules changed after HMT, mainly in the form of depression, rupture and adhesion, and the change was more obvious with the increase of water content, and the crystalline structure changed from the original A‐type to A + V‐type. The relative crystallinity and double helix content decreased, the thickness of semi‐crystalline layered structure increased, and the peak intensity decreased. The molecular weight of SPS after HMT tended to be distributed in the low molecular weight range of 4 × 104 g mol−1 < Mw <4 × 105 g mol−1. These structural changes promoted the rearrangement of the intermolecular structure of SPS, which made amylase shield the original action site when acting on SPS, and converted part of rapidly digestible starch (RDS) content into slow digestible starch (SDS) and resistant starch (RS) content, resulting in the increase of SDS and RS content. Especially in HMT‐25, the RS content of SPS was the highest, which was 28.60%. The experimental data can provide theoretical support for broadening the application of SPS.

show abstract

Section: Results and Analysesmentioning

confidence: 99%

Effects of heat‐moisture treatment on the multiscale structure and digestibility of sweet potato starch

Sun,

Zhang,

Zhu

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In the case of paste clarity, scientists more often report that the value of this parameter increases after the action of e.g., acid hydrolysis or ultrasonics, as a result of partial depolymerization of starch [32,45]. However, there are also contrary reports e.g., lower paste clarity was found by Li et al after ultrasonic treatment of pea starch [46]. The authors explained this by long-term processing, which produced more short amylose chains that were easier to accumulate, resulting in starch condensation.…”

Section: Functional Properties Of Native and Modified Starchesmentioning

confidence: 99%

Physicochemical Characteristics of Porous Starch Obtained by Combined Physical and Enzymatic Methods, Part 1: Structure, Adsorption, and Functional Properties

Sujka,

Wiącek

2024

IJMS

View full text Add to dashboard Cite

Porous starch can be applied as an adsorbent and encapsulant for bioactive substances in the food and pharmaceutical industries. By using appropriate modification methods (chemical, physical, enzymatic, or mixed), it is possible to create pores on the surface of the starch granules without disturbing their integrity. This paper aimed to analyze the possibility of obtaining a porous structure for native corn, potato, and pea starches using a combination of ultrasound, enzymatic digestion, and freeze-drying methods. The starch suspensions (30%, w/w) were treated with ultrasound (20 kHz, 30 min, 20 °C), then dried and hydrolyzed with amyloglucosidase (1000 U/g starch, 50 °C, 24 h, 2% starch suspension). After enzyme digestion, the granules were freeze-dried for 72 hours. The structure of the native and modified starches were examined using VIS spectroscopy, SEM, ATR-FTIR, and LTNA (low-temperature nitrogen adsorption). Based on the electrophoretic mobility measurements of the starch granules using a laser Doppler velocimeter, zeta potentials were calculated to determine the surface charge level. Additionally, the selected properties such as the water and oil holding capacities, least gelling concentration (LGC), and paste clarity were determined. The results showed that the corn starch was the most susceptible to the combined modification methods and was therefore best suited for the production of porous starch.

show abstract

Physicochemical properties and in vitro digestion of quinoa starch induced by combination of ultrasound and konjac glucomannan

Lu,

Guo,

et al. 2025

Food Chemistry

View full text Add to dashboard Cite

Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch

Cited by 4 publications

References 27 publications

Effects of heat‐moisture treatment on the multiscale structure and digestibility of sweet potato starch

Effects of heat‐moisture treatment on the multiscale structure and digestibility of sweet potato starch

Physicochemical Characteristics of Porous Starch Obtained by Combined Physical and Enzymatic Methods, Part 1: Structure, Adsorption, and Functional Properties

Physicochemical properties and in vitro digestion of quinoa starch induced by combination of ultrasound and konjac glucomannan

Contact Info

Product

Resources

About