Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Hr, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Pb, India.
Int J Biol Macromol. 2020 Dec 1;164:1858-1866. doi: 10.1016/j.ijbiomac.2020.08.013. Epub 2020 Aug 4.
In the present study, functional and structural properties of wheat starches treated with ultrasonication for 15 and 30 min (US-15 and US-30, respectively) were studied. Functional properties such as swelling power, amylose content and oil absorption capacity increased significantly (P ≤ 0.05) upon ultrasonication. A-type crystalline nature of wheat starches remained unaffected with ultrasound treatment, whereas relative crystallinity increased after US-15 and US-30, but the percentage increase was less in case of US-30 (30.82-34.06%) as compared to US-15 (33.70-37.36%). FTIR spectral patterns showed that no new bond was formed or broken by ultrasonication in starch molecule, whereas the absorbance ratios 1022/995 cm decreased significantly (P ≤ 0.05) and ranged between 0.976 and 1.056 and 1.003-1.055, for US-15 and US-30, respectively. Scraps and deformities made on granule surfaces by ultrasonic waves were clearly observed in SEM images, which were more prominent in case of large sized starch granules. Particle size analysis revealed that the percent volume of A-type granules increased with both US-15 (68.85-79.72%) and US-30 (70.96-79.89%), whereas that of B-type granules decreased after US-30 treatment.
在本研究中，研究了超声处理 15 和 30 分钟（分别为 US-15 和 US-30）的小麦淀粉的功能和结构特性。超声处理后，膨胀能力、直链淀粉含量和吸油能力等功能特性显著增加（P ≤ 0.05）。小麦淀粉的 A 型结晶性质不受超声处理的影响，而相对结晶度在 US-15 和 US-30 后增加，但 US-30 的增加百分比（30.82-34.06%）低于 US-15（33.70-37.36%）。FTIR 光谱模式表明，超声处理未在淀粉分子中形成或破坏新键，而 1022/995 cm 的吸收比显著降低（P ≤ 0.05），范围在 0.976 和 1.056 之间和 1.003-1.055，分别用于 US-15 和 US-30。在 SEM 图像中可以清楚地观察到超声波在颗粒表面造成的碎片和变形，在大粒径淀粉颗粒的情况下更为明显。粒度分析表明，A 型颗粒的体积百分比随着 US-15（68.85-79.72%）和 US-30（70.96-79.89%）的增加而增加，而 B 型颗粒在 US-30 处理后减少。
