Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Khorasan, Iran.
Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Khorasan, Iran.
Carbohydr Polym. 2015 May 20;122:282-92. doi: 10.1016/j.carbpol.2015.01.020. Epub 2015 Jan 17.
In the present work, different parameters of ultrasound treatment were studied for physical modification of corn starch. The results revealed that the influence of sonication strongly depends on temperature (25-65 °C) and exposure time (5-15 min), while concentration (10-20% w/w) and ultrasound amplitude (50 and 100%) have little influence on functional and rheological properties. SEM micrographs demonstrated the damage induced by ultrasound on starch granules' surface. The solubility, swelling power, and gel clarity were increased. Ultrasonication decreased the gelatinisation enthalpy and temperature range while the X-ray pattern and crystallinity remained almost unchanged, except for samples treated at onset temperature as measured by DSC. The pseudoplasticity and consistency coefficient decreased; also, apparent viscosity diminished prominently. The pasting behaviour of samples was altered without any clear change in gel strength characterised by loss factor. The results of the present work provide further insight into the mode of action of ultrasound on modifying corn starch granules.
本工作研究了不同的超声处理参数对玉米淀粉的物理改性。结果表明，超声的影响强烈依赖于温度（25-65°C）和暴露时间（5-15 分钟），而浓度（10-20%w/w）和超声幅度（50 和 100%）对功能和流变性质影响较小。SEM 显微照片显示了超声对淀粉颗粒表面的损伤。溶解度、溶胀能力和凝胶透明度增加。超声处理降低了糊化焓和温度范围，而 X 射线图谱和结晶度几乎保持不变，除了在起始温度下处理的样品，如 DSC 所测。假塑性和稠度系数降低；表观粘度也显著降低。样品的糊化行为发生了变化，但凝胶强度特征的损耗因子没有明显变化。本工作的结果进一步深入了解了超声对玉米淀粉颗粒改性的作用模式。
