2018
DOI: 10.1002/star.201700185
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Abstract: After the grinding stage of yam tubers, ultrasonic treatment (UT) is compared to traditional starch extraction. Different sonication conditions of amplitude (12, 40, and 68%) and time (3, 6, and 9 min) are evaluated along two other treatments: a control (0% amplitude) and 70% amplitude for 15 min, in order to compare the traditional extraction method and extreme ultrasonic conditions. Extraction yield, centesimal composition, color instrumental analysis, scanning electron microscopy, optical microscopy, partic… Show more

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Cited by 44 publications
(37 citation statements)
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“…Ultrasound did not cause changes in starch size (p > 0.05), which implied that sonication did not alter the starch average particle size by disrupting protein matrix. Park et al [23] and Bernardo et al [26] had the similar results with this study. It was reported that high levels of amplitude and time affected starch granule size distribution when they are free.…”
Section: Particle Sizesupporting
confidence: 91%
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“…Ultrasound did not cause changes in starch size (p > 0.05), which implied that sonication did not alter the starch average particle size by disrupting protein matrix. Park et al [23] and Bernardo et al [26] had the similar results with this study. It was reported that high levels of amplitude and time affected starch granule size distribution when they are free.…”
Section: Particle Sizesupporting
confidence: 91%
“…And the damage on starch granules was aggravated as the amplitude or power of the ultrasound increased. [25,26] Based on the results, it would be inferred that the effect of sonication on starch isolation depended on more than factors of the ultrasound, botanical origin of the starch would be another essential factor.…”
Section: Morphological Granular Characteristicsmentioning
confidence: 99%
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“…After ultrasonic treatment for 8 min, some irregular starch molecules in crystalline regions were hydrated and the amplitude of free vibration increased. After a long period of vibration, these molecules rearranged to form a more stable and an ordered crystalline structure (Bernardo, Ascheri, Chávez, & Carvalho, ). Therefore, the crystallinity and the ratio of 1,047 cm −1 /1,022 cm −1 increased, the organization of double‐helix structure became better and T 2,2 disappeared.…”
Section: Resultsmentioning
confidence: 99%