Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling

Roohi, Reza; Abedi, Elahe; Mohammad Bagher Hashemi, Seyed

doi:10.1016/j.ultsonch.2024.106785

Ultrasonics Sonochemistry

2024

DOI: 10.1016/j.ultsonch.2024.106785

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Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling

Reza Roohi,

Elahe Abedi,

Seyed Mohammad Bagher Hashemi

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Cited by 3 publications

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Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch

Liu,

Wu,

Pan

et al. 2024

International Journal of Biological Macromolecules

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Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch

Liu,

Wu,

Pan

et al. 2024

International Journal of Biological Macromolecules

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Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice

Hashemi,

Roohi,

Abedi

2024

Ultrasonics Sonochemistry

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New Derivatives of Modified Starch for Food Technology

Konował,

Sulej-Chojnacka,

Prochaska

2024

Molecules

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The food industry extensively uses chemically modified starches and their hydrolysates, which is mainly due to their emulsification ability. Therefore, it becomes inevitable to develop new starch derivatives, including modified starch hydrolysates, and effective preparation methods to meet the increasing demands of producers, consumers, and technology. This study comprehensively researches the physical, chemical, and functional properties (such as the water-binding capacity, swelling power, solubility, and fat absorption capacity) of chemically modified biopolymers and their enzymatic hydrolysis products. We utilized oxidized and acetylated potato and waxy-corn starches with varying degrees of substitution by carboxyl and acetyl groups in our research. The process of enzymatic hydrolysis was performed in a recirculated membrane reactor (CRMR). Our findings indicated that the physicochemical properties of starch derivatives and their hydrolysates depended on the biological origin of the biopolymer and the type and degree of modification. However, the presence of carboxyl groups in the modified starch molecules is critical and affects the rheological properties and water-binding capacity of the starch preparations. For example, in the case of waxy-corn starch preparations with a lower content of carboxyl groups (i.e., derivatives with a low degree of oxidation), the water-binding capacity (WBC) increases when compared to native starch. The highest WBC value of 206.3% was noted for the doubly modified waxy-corn starch with an oxidation degree of 0.2% and an acetylation degree of 2.5%, while native waxy-corn starch shows a WBC of 161.4%. In contrast, it was observed that preparations with a higher content of carboxyl groups, i.e., derivatives with an oxidation degree of 2.5%, show a lower swelling power compared to native waxy starch.

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Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling

Cited by 3 publications

References 47 publications

Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch

Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch

Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice

New Derivatives of Modified Starch for Food Technology

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