Chemical Engineering Department, Institut Teknologi Sepuluh Nopember (ITS), Surabaya, Indonesia.
Waste Treatment Engineering Department, Politeknik Perkapalan Negeri Surabaya (PPNS), Surabaya, Indonesia.
J Sci Food Agric. 2021 Apr;101(6):2406-2413. doi: 10.1002/jsfa.10864. Epub 2020 Oct 24.
Starch degradation is an important process that can increase starch utilization in some industrial applications. In many polysaccharide compounds, the addition of salt is an alternative method to enhance the structural degradation of starch by sonication. This study aimed to investigate the effect of sonication in aqueous NaCl solution on the structural degradation of cassava starch.
This method produces reducing sugar which its amount is relatively smaller than the amount of total dissolved solid product. The maximum total reducing sugar (TRS) was 0.365 ± 0.005 kg m (or about 7.3 mg g ) that resulted by S50 for 60 min reaction. The increase of sonication amplitude was in line with the increase of granule defect in SEM image. X-ray diffraction (XRD) showed that the degradation process was characterized by rupturing of the amorphous region.
The structural alteration and the increase in NaCl weight suggest that this process may become a useful method for starch modification. © 2020 Society of Chemical Industry.
淀粉降解是一种重要的过程，可以提高淀粉在某些工业应用中的利用率。在许多多糖化合物中，添加盐是通过超声增强淀粉结构降解的一种替代方法。本研究旨在研究在含水 NaCl 溶液中超声对木薯淀粉结构降解的影响。
该方法产生还原糖，其数量相对小于总溶解固体产物的数量。最大总还原糖（TRS）为 0.365±0.005kg·m（或约 7.3mg·g），是 S50 反应 60min 的结果。超声幅度的增加与 SEM 图像中颗粒缺陷的增加一致。X 射线衍射（XRD）表明，降解过程的特征是无定形区的破裂。
结构的改变和 NaCl 重量的增加表明，该过程可能成为一种有用的淀粉改性方法。 © 2020 英国化学学会。
