Ultrasound effects on the acetylation of dioscorea starch isolated from Dioscorea zingiberensis C.H. Wright

Zhang, Liming; Bao-yu, Zuo; PeiLong, Wu; Wang, Yanqiao; Gao, Wenyuan

doi:10.1016/j.cep.2012.01.005

Cited by 49 publications

(26 citation statements)

References 23 publications

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“…It was observed that the bio-composites wave number for 60 min vibration are the largest shifting based on that of No UB specimen. Similar result was also found by last study that ultrasound effect shifted peaks of spectra to lower number [23]. …”

Section: Ftir Spectrasupporting

confidence: 80%

Effect of vibration duration of high ultrasound applied to bio-composite while gelatinized on its properties

Abral

Putra

Asrofi

et al. 2018

Ultrasonics Sonochemistry

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A B S T R A C TThis article reports effect of vibration duration of high ultrasound applied to bio-composite while gelatinized on its properties. The bio-composite consists of mixing of both the tapioca starch based bioplastic and oil palm empty fruit bunch (OPEFB) fibers with high volume fraction. Gelatinization of the bio-composite sample was poured into a rectangular glass mold placed then in an ultrasonic bath with 40 kHz, and 250 watt in different duration for 0, 15, 30, 60 min respectively. The results show that vibration during gelatinization has changed the characterisation of the bio-composite. SEM photograph displayed different fracture surface of tensile sample. For vibration duration of 60 min, tensile strength (TM), and tensile modulus (TM) was improved to 64.4, 277.4%, respectively, meanwhile strain was decreased to 35.1% in comparison without vibration. Fourier Transform Infrared Spectroscopy (FTIR), and XRD diffraction of the bio-composite has changed due to various vibration duration. Moisture absorption of the vibrated bio-composite was lower than that of the untreated one.

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Section: Ftir Spectrasupporting

confidence: 80%

Effect of vibration duration of high ultrasound applied to bio-composite while gelatinized on its properties

Abral

Putra

Asrofi

et al. 2018

Ultrasonics Sonochemistry

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“…It could be seen that the spectrum of five samples had a little difference at about 1,390 cm -1 . In every sample spectrum, the bands 3,386 and 2,930 cm -1 correspond to OH and CH stretching, respectively, while the bands at 1,645 cm -1 correspond to the scissoring of two O-H bonds of water molecules [21]. Compared to K0, FTIR spectra of K1, K2, K3, and K4 have similar profiles indicating that the ultrasound and amylase had effect on the crystal structure.…”

Section: Influence Of Ultrasound and Amylase On Crystal Structure Of mentioning

confidence: 83%

Effects of Dual-Frequency Ultrasound with α-amylase on the Properties and Structure of Mung Bean Starch

Zheng

et al. 2013

Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012)

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In this paper, we focus on the effects of dual-frequency ultrasound (40 and 80 kHz) with a-amylases (5U/g) on the properties and structure of mung bean starch. The reducing sugar value and starch solubility in the treated starch slurry under ultrasound enzyme were studied. Scanning electron microscopy (SEM) and Fourier transform infrared spectrometer (FTIR) were used to measure the apparent structure and crystal texture of starch. The results indicated that compared with the results of single-frequency ultrasound treatment, dual-frequency ultrasound promoted the starch hydrolysis by amylase and increased the starch solubility remarkably. More channels and holes were found on the surface of treated starch granule by SEM. The results of FTIR analysis showed the FTIR peak shape of ultrasonic treated starch was different from that of the control starch.

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“…O ultrassom já foi estudado em modificações por substituição (acetilação, hidroxipropilação, octenilosuccinilação, e carboximetilação) e oxidação de amidos provenientes de diversas fontes, incluindo o milho (HUANG et al, 2007;CHEN et al, 2014;CHONG et al, 2013), mandioca (GAO et al, 2011) e inhame (Dioscorea zingiberensis) (ZHANG et al, 2012).…”

Section: Modificação Químicaunclassified

“…Foi relatado que os resultados apresentaram-se similares entre o amido nativo e as outras amostras tratadas com ultrassom, sendo os picos de intensidade iguais aos de amidos do tipo B (2Ө = 5,6°, 15°, 17°, 22° e 24°), para ambos (ZHU et al, 2012). Outros autores, quando utilizaram ultrassom em suspensões de amido, também relataram o aparecimento de poros e fendas na superfície dos grânulos (ZHANG et al, 2012;HU et al, 2013;HU et al, 2015).…”

Section: Modificação Químicaunclassified

“…Nesse caso, o ultrassom foi utilizado como tratamento prévio à reação (40kHz, 60-120W, 5-25 minutos, 25 a 75°C), ou seja, o anidrido acético foi adicionado ao amido já sonicado e seco (ZHANG et al, 2012). O amido acetilado com menor grau de substituição apresenta mercado estabelecido, principalmente pelas indústrias têxteis e de papel.…”

Section: Modificação Químicaunclassified

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Efeito do ultrassom na extração e modificação de amidos

2016

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Ultrasound effects on the acetylation of dioscorea starch isolated from Dioscorea zingiberensis C.H. Wright

Cited by 49 publications

References 23 publications

Effect of vibration duration of high ultrasound applied to bio-composite while gelatinized on its properties

Effect of vibration duration of high ultrasound applied to bio-composite while gelatinized on its properties

Effects of Dual-Frequency Ultrasound with α-amylase on the Properties and Structure of Mung Bean Starch

Efeito do ultrassom na extração e modificação de amidos

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