Different‐frequency ultrasonic effects on properties and structure of corn starch

BACKGROUND: Ultrasound is widely used to accelerate many reactions and unit operations, but few studies have reported its effects on starch properties and structure. RESULTS: Corn starch suspended in ethanol solution was treated by dual‐frequency ultrasound (DFU) and single‐frequency ultrasound (SFU...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2014-11, Vol.94 (14), p.2929-2934
Main Authors: Hu, Aijun, Li, Li, Zheng, Jie, Lu, Jing, Meng, Xin, Liu, Yan, Rehman, Rizwan‐ur
Format: Article
Language:English
Subjects:
adhesion
Brittleness
Carbohydrates
chewiness
Corn
corn starch
crystal structure
Diffraction
dual-frequency ultrasound
Enthalpy
Ethanol
Ethyl alcohol
Food science
Freezing
hardness
properties
starch
Starch - chemistry
Starches
structure
Thermodynamics
Ultrasonic imaging
Ultrasonic treatment
Ultrasonics
Ultrasound
Zea mays - chemistry
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND: Ultrasound is widely used to accelerate many reactions and unit operations, but few studies have reported its effects on starch properties and structure. RESULTS: Corn starch suspended in ethanol solution was treated by dual‐frequency ultrasound (DFU) and single‐frequency ultrasound (SFU). Results showed that the transparency of the starch treated under 20 + 25 kHz DFU improved by 26.94% and 31.70%, respectively, compared to 20 kHz and 25 kHz SFU. Hardness, brittleness, elasticity, adhesiveness, conglutination degree, chewiness and recoverability of starch was reduced after ultrasonic treatment, and with increasing ultrasonic frequency these properties decreased. Its enthalpy value also decreased with ultrasound. Compared with each SFU treatment, enthalpy value decreased by 1.41% and 0.82%, respectively, by DFU. The freeze–thaw stability of starch was also weakened by ultrasound, which was obviously changed by DFU. Under ultrasound, the crystal structure of starch was not damaged, characteristic diffraction peak intensity was significantly reduced and diffuse diffraction features increased, exhibiting a decline in crystal lattice ordering degree. In comparison to SFU, DFU caused a pronounced reduction in starch crystallinity. CONCLUSION: After ultrasonic treatment, the transparency of corn starch paste improved, but its hardness, brittleness, elasticity, adhesiveness, conglutination degree, chewiness and recoverability decreased, as well as starch crystallinity and enthalpy values. DFU was found to be more effective than SFU. © 2014 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6636