Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments

•The starch was modified by ultrasound combined with freeze-thaw treatment.•Microstructure and characteristics of the modified starch were investigated.•The modified starch could be used as heat-resistant lipophilic adsorbent.•The modified starch could be used in the field of resistant starch. In or...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2020-06, Vol.64, p.105054-105054, Article 105054
Main Authors: Wang, Siyu, Hu, Xiaopei, Wang, Zhu, Bao, Qiqi, Zhou, Bo, Li, Tuoping, Li, Suhong
Format: Article
Language:English
Subjects:
Freeze-thaw
Freezing
Highly lipophilic
Hydrophobic and Hydrophilic Interactions
Modified potato starch
Physicochemical properties
Solanum tuberosum - chemistry
Starch - chemistry
Ultrasonic Waves
Ultrasound
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Summary:•The starch was modified by ultrasound combined with freeze-thaw treatment.•Microstructure and characteristics of the modified starch were investigated.•The modified starch could be used as heat-resistant lipophilic adsorbent.•The modified starch could be used in the field of resistant starch. In order to explore the potential application of combined physical treatment in producing highly lipophilic modified starch, the effects of ultrasound combined with freeze-thaw treatment on the microstructure and physicochemical properties of potato starch were investigated. The samples treated by combined treatment had the roughest structure and the oil adsorptive capacity value increased from 59.62% (native starch, NS) to 80.2% (7 cycles of ultrasound-freeze-thaw treatment starch, 7UT-FTS). Compared to NS, the crystalline type and chemical groups of modified starches did not change, but the relative crystallinity, enthalpy change, and paste viscosity decreased to varying degrees, while the gelatinization temperature increased. The digestibility of raw modified starch was higher than that of NS, but this phenomenon disappeared after gelatinization. 7UT-FTS showed better resist-digestibility than NS after encapsulating oil. Hence, this would be an efficient and environmentally friendly way to produce modified starch with safety, highly lipophilic and heat resistance.
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2020.105054