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Effect of dual modification with ultrasonic and electric field on potato starch

Applying high voltage electric fields to starch is a novel method. Very limited studies were done on high ultrasonic power. Native potato starch (NPS) was modified by ultrasonic (US), electric field (ES) and a combination of the two treatments: ultrasonic prior to the electric field (UES), electric...

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Published in:International journal of biological macromolecules 2020-05, Vol.150, p.637-643
Main Authors: Cao, Meifang, Gao, Qunyu
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Language:English
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description Applying high voltage electric fields to starch is a novel method. Very limited studies were done on high ultrasonic power. Native potato starch (NPS) was modified by ultrasonic (US), electric field (ES) and a combination of the two treatments: ultrasonic prior to the electric field (UES), electric field prior to the ultrasonic (EUS) and ultrasonic and electric field at the same time (UAES). Physicochemical properties, texture profile property and in vitro digestibility of potato starch were characterized. Compared to the NPS single and dual-modified potato starch granules displayed deep pitting on the surface and their shape was deformed. X-ray diffraction results suggested that the characteristic peaks were not changed, whereas the relative crystallinity increased for all treatments except for the ES treatment. The ES granule also showed a relatively high average size distribution. The UES showed a lower level of conclusion temperature and resistant starch content (10.56%). The EUS exhibited the most desirable properties such as high light transmission, high water absorption capacity, solubility (77.50%), swelling power (50.48%) and resistant starch content (79.98%). •High voltage electric field (HVEF) and ultrasonication are clean and versatile technologies.•HVEF was a novel method and high ultrasonic power also was limited for starch.•The combination of HVEF and ultrasonic was an innovation in the potato starch.•The potato starch was study under HVEF and ultrasonic at the same time.•Starch under the HVEF prior to the ultrasonic treatment had exhibited the most desirable properties
doi_str_mv 10.1016/j.ijbiomac.2020.02.008
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subjects Electricity
High voltage electric field
Physicochemical properties
Solanum tuberosum - chemistry
Starch - chemistry
Ultrasonic Waves
Ultrasonication
title Effect of dual modification with ultrasonic and electric field on potato starch
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