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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 |
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creator | Cao, Meifang Gao, Qunyu |
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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•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</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2020.02.008</identifier><identifier>PMID: 32027905</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Electricity ; High voltage electric field ; Physicochemical properties ; Solanum tuberosum - chemistry ; Starch - chemistry ; Ultrasonic Waves ; Ultrasonication</subject><ispartof>International journal of biological macromolecules, 2020-05, Vol.150, p.637-643</ispartof><rights>2020 Elsevier B.V.</rights><rights>Copyright © 2020 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-191cb601256c8840c70a89a7cce02878dfdb1b74a5e6b888ccd3df3162a055ff3</citedby><cites>FETCH-LOGICAL-c368t-191cb601256c8840c70a89a7cce02878dfdb1b74a5e6b888ccd3df3162a055ff3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32027905$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cao, Meifang</creatorcontrib><creatorcontrib>Gao, Qunyu</creatorcontrib><title>Effect of dual modification with ultrasonic and electric field on potato starch</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><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</description><subject>Electricity</subject><subject>High voltage electric field</subject><subject>Physicochemical properties</subject><subject>Solanum tuberosum - chemistry</subject><subject>Starch - chemistry</subject><subject>Ultrasonic Waves</subject><subject>Ultrasonication</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqFkE1P3DAQhi0EguXjLyAfe0kYO2vHuYEQ_ZCQuLRnyxnbwqskXmynVf99jXbpldNoRs87o3kIuWXQMmDybteG3RjibLDlwKEF3gKoE7Jhqh8aAOhOyQbYljWKdXBBLnPe1akUTJ2Ti65m-gHEhrw8ee-w0OipXc1E52iDD2hKiAv9E8orXaeSTI5LQGoWS91U8VQbH9xkaaX2sZgSaS4m4es1OfNmyu7mWK_Ir69PPx-_N88v3348Pjw32ElVGjYwHCUwLiQqtQXswajB9IgOuOqV9XZkY781wslRKYVoO-s7JrkBIbzvrsiXw959im-ry0XPIaObJrO4uGbNO8HllgkxVFQeUEwx5-S83qcwm_RXM9DvMvVOf8jU7zI1cF1l1uDt8cY6zs7-j33Yq8D9AXD109_BJZ0xuAWdDala0jaGz278Aw3HiR0</recordid><startdate>20200501</startdate><enddate>20200501</enddate><creator>Cao, Meifang</creator><creator>Gao, Qunyu</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20200501</creationdate><title>Effect of dual modification with ultrasonic and electric field on potato starch</title><author>Cao, Meifang ; Gao, Qunyu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-191cb601256c8840c70a89a7cce02878dfdb1b74a5e6b888ccd3df3162a055ff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Electricity</topic><topic>High voltage electric field</topic><topic>Physicochemical properties</topic><topic>Solanum tuberosum - chemistry</topic><topic>Starch - chemistry</topic><topic>Ultrasonic Waves</topic><topic>Ultrasonication</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cao, Meifang</creatorcontrib><creatorcontrib>Gao, Qunyu</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cao, Meifang</au><au>Gao, Qunyu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of dual modification with ultrasonic and electric field on potato starch</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2020-05-01</date><risdate>2020</risdate><volume>150</volume><spage>637</spage><epage>643</epage><pages>637-643</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>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</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>32027905</pmid><doi>10.1016/j.ijbiomac.2020.02.008</doi><tpages>7</tpages></addata></record> |
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source | ScienceDirect Journals |
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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