Effects of ultrasound-assisted enzymolysis on the physicochemical properties and structure of arrowhead-derived resistant starch

Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality

“…The software JADE was used to calculate the starch crystallinity. The crystallinity of PS was significantly higher than that of PRS, which is consistent with the above FTIR results and the findings of Seid et al [25] , [20] , indicating that the degree of crystallinity had little influence on the enzymatic hydrolysis resistance of starch.…”

“…The structural changes of starch samples can be monitored by FTIR spectroscopy, providing information for short-range sequencing [20] . FTIR spectra of starch samples were shown in Fig.…”

Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction

“…From Fig. 8 , it can be seen that ultrasound extracted pea starch showed lower hydrolysis rate, indicating that ultrasound treatment increased the amylose content of starch [48] . Besides, the ultrasonic treatment decreased the susceptibility of starch to enzymatic hydrolysis because starch was partially gelatinized and retrogradation of starch occurred after cooling, promoting the generation of RS.…”

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

“…So, KS might be more suitable for foods with low transparency requirements such as soups and sauces. The transparency of KS largely depends on the amylose content, swelling capacity, and the remaining level of unexpanded particles [34] . As shown in Table 3 , both the amylose content (30.74%) and SP (26.26 g/g) of KS are higher, which may directly lead to the low transparency of KS paste.…”