Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey.
Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey.
Ultrason Sonochem. 2023 Aug;98:106516. doi: 10.1016/j.ultsonch.2023.106516. Epub 2023 Jul 7.
Natural starch is an agricultural sourced biopolymer being low cost, biodegradable, high efficiently, renewable and easy available. Despite these advantages, phisochemical properties of native starch are limited for most industrial applications and must be modified. Ultrasound and microwave treatment have been widely applied separately for starch modification. Ultrasound treatment, with high efficiency and low cost, and microwave treatment, which produces homogeneous and high quality products, are short proceesing time technologies that can be used together to change the structure and properties of starches obtained from various plants. In this study the effects of ultrasound and microwave combined treatment on the physicochemical properties of natural corn starch were investigated. Corn starch was irritated using different combination of ultrasound-microwave and microwave-ultrasound treatment; using 90, 180, 360 and 600 W microwave power during 1, 2, 3 min, and using ultrasound at 35 °C constant temperature for 20, 30, 40 min. The structural changes of modified corn starches were determined by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) analyses. Nowadays, many physical methods are used for starch modification, but limited studies were on ultrasound-microwave and microwave-ultrasound combined treatment method. As a result of this study, it was observed that ultrasound and microwave combination is an efficient, fast and environmentally friendly method for natural corn starch modification.
天然淀粉是一种农业来源的生物聚合物，具有成本低、可生物降解、高效、可再生和易于获取的特点。尽管具有这些优点，但天然淀粉的物理化学性质在大多数工业应用中受到限制，必须进行改性。超声和微波处理已被广泛应用于淀粉改性。超声处理具有高效、低成本的特点，微波处理则可生产出均匀、高质量的产品，这两种短时间处理技术可结合使用，以改变来自各种植物的淀粉的结构和性质。本研究探讨了超声和微波联合处理对天然玉米淀粉理化性质的影响。采用不同的超声-微波和微波-超声组合处理方法对玉米淀粉进行刺激，在 35°C 的恒定温度下使用 90、180、360 和 600 W 的微波功率分别处理 1、2、3 分钟，并使用超声处理 20、30、40 分钟。通过扫描电子显微镜（SEM）和傅里叶变换红外光谱（FTIR）分析确定改性玉米淀粉的结构变化。如今，许多物理方法被用于淀粉改性，但对超声-微波和微波-超声联合处理方法的研究有限。本研究结果表明，超声和微波联合是一种高效、快速、环保的天然玉米淀粉改性方法。
