School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
School of Medicine, South China University and Technology, Guangzhou, China.
Ultrason Sonochem. 2021 Dec;80:105795. doi: 10.1016/j.ultsonch.2021.105795. Epub 2021 Oct 15.
In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch's versatility, low cost, and comfort of use after processing with altered physicochemical properties.
在这项研究中，使用来自玉米和木薯的淀粉分子，通过在两个不同的时间间隔内进行超声处理来修饰淀粉分子。本研究旨在研究 40 kHz 电压和频率的高功率超声在短时间内对玉米和木薯淀粉的结构和物理性质的影响。通过扫描电子显微镜（SEM）、傅里叶变换红外光谱（FTIR）、差示扫描量热法（DSC）和 X 射线衍射（XRD）观察超声处理后淀粉颗粒的形态，并将其与未处理的样品进行比较。超声处理后，淀粉颗粒的表面出现凹槽和凹痕。结果表明，超声处理不会改变淀粉的糊化温度，但焓值从 13.15±0.25 J/g 分别降低至 11.5±0.29 J/g 和 12.65±0.32 J/g，对于超声处理的玉米和木薯淀粉，分别为 10.32±0.26 J/g。XRD 结果表明，与天然玉米淀粉（25.6%）和木薯淀粉（22.2%）相比，超声处理的玉米淀粉（25.3、25.1）和木薯淀粉（21.0、21.4）的结晶度（CD）略有降低。由于淀粉具有多功能性、低成本以及加工后具有的舒适使用性能，因此本研究表明，非热加工技术具有改变不同来源淀粉的潜力，并且可以拓展其应用。
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