Dual-frequency ultrasound effect on structure and properties of sweet potato starch
Effects on the structure and properties of sweet potato starch under single frequency ultrasound of 25, 80 kHz and dual‐frequency ultrasound of 25 and 80 kHz were investigated at the same treating conditions else. Dents and pores were found by SEM at the surface of starch with both ultrasounds. Star...
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| Veröffentlicht in: | Die Stärke 2013-07, Vol.65 (7-8), p.621-627 |
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| creator | Zheng, Jie Li, Qian Hu, Aijun Yang, Lin Lu, Jing Zhang, Xiaoqinq Lin, Qiuqian |
| description | Effects on the structure and properties of sweet potato starch under single frequency ultrasound of 25, 80 kHz and dual‐frequency ultrasound of 25 and 80 kHz were investigated at the same treating conditions else. Dents and pores were found by SEM at the surface of starch with both ultrasounds. Starch–iodine complex analysis showed above ultrasounds destroyed amylopectin and starch chains. FT‐IR indicated that with ultrasonic treatments, the functional groups of starch were not destroyed, but its crystal structure was damaged. As a result, its crystalline index decreased. Brabender curves showed that the peak viscosity of starch with dual‐frequency ultrasound was 14.09% lower than that of the native starch. In addition, the solubility and transmittance of starch increased by ultrasound, and the solubility went up as ultrasonication time was increased. It reached the maximum when the starch was treated for 60 min by dual‐frequency ultrasound, which increased by 2.69% compared to that of native starch. The starch being treated by dual‐frequency ultrasound for 30 min showed maximum transmittance, increasing it by 5.1% compared to the native starch; however, continuously increasing ultrasonic treatment resulted in a decrease of transmittance. Therefore, compared to single frequency ultrasound, dual‐frequency ultrasonic treatment caused more obvious changes to the structure and properties. |
| doi_str_mv | 10.1002/star.201200197 |
| format | Article |
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Dents and pores were found by SEM at the surface of starch with both ultrasounds. Starch–iodine complex analysis showed above ultrasounds destroyed amylopectin and starch chains. FT‐IR indicated that with ultrasonic treatments, the functional groups of starch were not destroyed, but its crystal structure was damaged. As a result, its crystalline index decreased. Brabender curves showed that the peak viscosity of starch with dual‐frequency ultrasound was 14.09% lower than that of the native starch. In addition, the solubility and transmittance of starch increased by ultrasound, and the solubility went up as ultrasonication time was increased. It reached the maximum when the starch was treated for 60 min by dual‐frequency ultrasound, which increased by 2.69% compared to that of native starch. The starch being treated by dual‐frequency ultrasound for 30 min showed maximum transmittance, increasing it by 5.1% compared to the native starch; however, continuously increasing ultrasonic treatment resulted in a decrease of transmittance. Therefore, compared to single frequency ultrasound, dual‐frequency ultrasonic treatment caused more obvious changes to the structure and properties.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.201200197</identifier><identifier>CODEN: STRKA6</identifier><language>eng</language><publisher>Weinheim: WILEY-VCH Verlag</publisher><subject>amylopectin ; Applied sciences ; Biological and medical sciences ; Crystal structure ; Dual-frequency ultrasound ; Exact sciences and technology ; Food industries ; Fundamental and applied biological sciences. Psychology ; Natural polymers ; Physicochemistry of polymers ; potato starch ; Property ; solubility ; Starch and polysaccharides ; Starch and starchy product industries ; Structure ; Sweet potato starch ; sweet potatoes ; transmittance ; Ultrasonic imaging ; ultrasonic treatment ; ultrasonics ; viscosity</subject><ispartof>Die Stärke, 2013-07, Vol.65 (7-8), p.621-627</ispartof><rights>Copyright © 2013 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>2014 INIST-CNRS</rights><rights>Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4847-6cc67299aa7bd60da7d8080a935274f0aaf5f284ad4487c6e8ff44df3d1ae6663</citedby><cites>FETCH-LOGICAL-c4847-6cc67299aa7bd60da7d8080a935274f0aaf5f284ad4487c6e8ff44df3d1ae6663</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.201200197$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.201200197$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27520022$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Zheng, Jie</creatorcontrib><creatorcontrib>Li, Qian</creatorcontrib><creatorcontrib>Hu, Aijun</creatorcontrib><creatorcontrib>Yang, Lin</creatorcontrib><creatorcontrib>Lu, Jing</creatorcontrib><creatorcontrib>Zhang, Xiaoqinq</creatorcontrib><creatorcontrib>Lin, Qiuqian</creatorcontrib><title>Dual-frequency ultrasound effect on structure and properties of sweet potato starch</title><title>Die Stärke</title><addtitle>Starch/Stärke</addtitle><description>Effects on the structure and properties of sweet potato starch under single frequency ultrasound of 25, 80 kHz and dual‐frequency ultrasound of 25 and 80 kHz were investigated at the same treating conditions else. Dents and pores were found by SEM at the surface of starch with both ultrasounds. Starch–iodine complex analysis showed above ultrasounds destroyed amylopectin and starch chains. FT‐IR indicated that with ultrasonic treatments, the functional groups of starch were not destroyed, but its crystal structure was damaged. As a result, its crystalline index decreased. Brabender curves showed that the peak viscosity of starch with dual‐frequency ultrasound was 14.09% lower than that of the native starch. In addition, the solubility and transmittance of starch increased by ultrasound, and the solubility went up as ultrasonication time was increased. It reached the maximum when the starch was treated for 60 min by dual‐frequency ultrasound, which increased by 2.69% compared to that of native starch. The starch being treated by dual‐frequency ultrasound for 30 min showed maximum transmittance, increasing it by 5.1% compared to the native starch; however, continuously increasing ultrasonic treatment resulted in a decrease of transmittance. Therefore, compared to single frequency ultrasound, dual‐frequency ultrasonic treatment caused more obvious changes to the structure and properties.</description><subject>amylopectin</subject><subject>Applied sciences</subject><subject>Biological and medical sciences</subject><subject>Crystal structure</subject><subject>Dual-frequency ultrasound</subject><subject>Exact sciences and technology</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Natural polymers</subject><subject>Physicochemistry of polymers</subject><subject>potato starch</subject><subject>Property</subject><subject>solubility</subject><subject>Starch and polysaccharides</subject><subject>Starch and starchy product industries</subject><subject>Structure</subject><subject>Sweet potato starch</subject><subject>sweet potatoes</subject><subject>transmittance</subject><subject>Ultrasonic imaging</subject><subject>ultrasonic treatment</subject><subject>ultrasonics</subject><subject>viscosity</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkM2LFDEQxYMoOK5ePQdE8NJj5aOT9HEZdf1YFdwV9xbKdAV77e2MSZp1_nt7mGUQL54Kit979eox9lTAWgDIl6ViXksQEkB09h5biVaKRtnu6j5bASjXdNCah-xRKdcAprVarNjFqxnHJmb6NdMUdnwea8aS5qnnFCOFytPES81zqHMmjst-m9OWch2o8BR5uSWqfJsq1sT3EcKPx-xBxLHQk7t5wr6-eX25educfz57tzk9b4J22jYmBGNl1yHa772BHm3vwAF2qpVWR0CMbZROY6-1s8GQi1HrPqpeIBlj1Al7cfBdEi3xS_U3Qwk0jjhRmosXrdCqcxb26LN_0Os052lJ54WySksjjFqo9YEKOZWSKfptHm4w77wAv-_Y7x_0x44XwfM7WywBx5hxCkM5qqRtF1DKhesO3O0w0u4_rv7i8vTL3zeag3YolX4ftZh_emOVbf23T2d-8-Gj0--vjJfqD5JVnSI</recordid><startdate>201307</startdate><enddate>201307</enddate><creator>Zheng, Jie</creator><creator>Li, Qian</creator><creator>Hu, Aijun</creator><creator>Yang, Lin</creator><creator>Lu, Jing</creator><creator>Zhang, Xiaoqinq</creator><creator>Lin, Qiuqian</creator><general>WILEY-VCH Verlag</general><general>WILEY‐VCH Verlag</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>201307</creationdate><title>Dual-frequency ultrasound effect on structure and properties of sweet potato starch</title><author>Zheng, Jie ; Li, Qian ; Hu, Aijun ; Yang, Lin ; Lu, Jing ; Zhang, Xiaoqinq ; Lin, Qiuqian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4847-6cc67299aa7bd60da7d8080a935274f0aaf5f284ad4487c6e8ff44df3d1ae6663</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>amylopectin</topic><topic>Applied sciences</topic><topic>Biological and medical sciences</topic><topic>Crystal structure</topic><topic>Dual-frequency ultrasound</topic><topic>Exact sciences and technology</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Natural polymers</topic><topic>Physicochemistry of polymers</topic><topic>potato starch</topic><topic>Property</topic><topic>solubility</topic><topic>Starch and polysaccharides</topic><topic>Starch and starchy product industries</topic><topic>Structure</topic><topic>Sweet potato starch</topic><topic>sweet potatoes</topic><topic>transmittance</topic><topic>Ultrasonic imaging</topic><topic>ultrasonic treatment</topic><topic>ultrasonics</topic><topic>viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zheng, Jie</creatorcontrib><creatorcontrib>Li, Qian</creatorcontrib><creatorcontrib>Hu, Aijun</creatorcontrib><creatorcontrib>Yang, Lin</creatorcontrib><creatorcontrib>Lu, Jing</creatorcontrib><creatorcontrib>Zhang, Xiaoqinq</creatorcontrib><creatorcontrib>Lin, Qiuqian</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Die Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zheng, Jie</au><au>Li, Qian</au><au>Hu, Aijun</au><au>Yang, Lin</au><au>Lu, Jing</au><au>Zhang, Xiaoqinq</au><au>Lin, Qiuqian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Dual-frequency ultrasound effect on structure and properties of sweet potato starch</atitle><jtitle>Die Stärke</jtitle><addtitle>Starch/Stärke</addtitle><date>2013-07</date><risdate>2013</risdate><volume>65</volume><issue>7-8</issue><spage>621</spage><epage>627</epage><pages>621-627</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><coden>STRKA6</coden><abstract>Effects on the structure and properties of sweet potato starch under single frequency ultrasound of 25, 80 kHz and dual‐frequency ultrasound of 25 and 80 kHz were investigated at the same treating conditions else. Dents and pores were found by SEM at the surface of starch with both ultrasounds. Starch–iodine complex analysis showed above ultrasounds destroyed amylopectin and starch chains. FT‐IR indicated that with ultrasonic treatments, the functional groups of starch were not destroyed, but its crystal structure was damaged. As a result, its crystalline index decreased. Brabender curves showed that the peak viscosity of starch with dual‐frequency ultrasound was 14.09% lower than that of the native starch. In addition, the solubility and transmittance of starch increased by ultrasound, and the solubility went up as ultrasonication time was increased. It reached the maximum when the starch was treated for 60 min by dual‐frequency ultrasound, which increased by 2.69% compared to that of native starch. The starch being treated by dual‐frequency ultrasound for 30 min showed maximum transmittance, increasing it by 5.1% compared to the native starch; however, continuously increasing ultrasonic treatment resulted in a decrease of transmittance. Therefore, compared to single frequency ultrasound, dual‐frequency ultrasonic treatment caused more obvious changes to the structure and properties.</abstract><cop>Weinheim</cop><pub>WILEY-VCH Verlag</pub><doi>10.1002/star.201200197</doi><tpages>7</tpages></addata></record> |
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| subjects | amylopectin Applied sciences Biological and medical sciences Crystal structure Dual-frequency ultrasound Exact sciences and technology Food industries Fundamental and applied biological sciences. Psychology Natural polymers Physicochemistry of polymers potato starch Property solubility Starch and polysaccharides Starch and starchy product industries Structure Sweet potato starch sweet potatoes transmittance Ultrasonic imaging ultrasonic treatment ultrasonics viscosity |
| title | Dual-frequency ultrasound effect on structure and properties of sweet potato starch |
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