Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch.

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ID: 80949
2019
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Ranked #43 of 59 articles by views in ultrasonics sonochemistry

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Abstract
In order to understand the relationship between the aggregation structure and physicochemical characteristics of ultrasonicated sweet potato starches, sweet potato starch modified with different sonication time (15, 20, 25 and 30 min) was studied in this work for developing starch-based ingredients with tailored functionality. SEM, XRD, FTIR, Raman and DSC measurements were conducted to investigate the transformations of morphological features, crystalline structure, short-range ordered structure and ordered molecular structure of starch granules. Not only could pores and cracks be observed at the surface of starch, but also the structural disorganizations were more evidently induced with the treatment time increasing, especially for the degrees of crystallinity, short-range molecular orders and ordered molecular structures. And these disordering in the aggregation structure not only increased the swelling power and solubility but also declined the pasting temperature, peak viscosity, final and breakdown viscosity of gelatinized starch. In addition, the strengthened retrogradation and gel structures formed by the rearrangement and entanglement of starch polymer chains also demonstrated the structural disorganizations of starch granules during ultrasonic treatment. Therefore, the results of this study may provide further insight in understanding the structural basis of starch physicochemical properties.
Reference Key
wang2019impactultrasonics Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Wang, Hongwei;Xu, Ke;Ma, Ying;Liang, Yi;Zhang, Hua;Chen, Ling;
Journal ultrasonics sonochemistry
Year 2019
DOI
S1350-4177(19)31329-X
URL
Keywords
ultrasonication aggregation structure physicochemical characteristics sweet potato starch

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