Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments

Ultrasound was widely used in starch modification, whereas there was no review focusing on the effects of different ultrasonic treatments on A-, B- and C-type starches. In this study, the effects of ultrasonic power (UP, 100–600 W) and ultrasonic time (UT, 5–35 min) on structural, digestibility and rheology of corn starch (CS), potato starch (PtS), and pea starch (PS) were investigated. As a result, UP and UT decreased the apparent amylose content of CS and PS, while increased the apparent amylose content of PtS. UP and UT enhanced R1047/1022 values of CS, whereas those of PtS and PS were decreased. Moreover, UP and UT decreased the gelatinization enthalpy of CS, PtS and PS. In vitro digestion revealed that UP and UT decreased the resistant starch content of PtS and PS, but increased the resistant starch content of CS. Rheological tests indicated that UP and UT decreased the flow behavior index of CS, PtS and PS pastes, and caused an increase in storage modulus and loss modulus. Results revealed that ultrasonic treatment represented a promising technology to obtain CS, PtS and PS with tailored digestibility and rheology, which allowed the texture and glycemic response of starch-based products to be adjusted. [Display omitted] •Changes in structural, digestive, and rheological properties of sonicated CS, PtS and PS have been elucidated.•UP and UT increased the R1045/1022 and RS content of sonicated CS, whereas decreased the AAC, ΔH, G′ and G′.•UP and UT decreased the R1045/1022, ΔH, and RS content of sonicated PtS, whereas increased the AAC, G′ and G′.•UP and UT decreased the AAC, R1045/1022, ΔH, and RS content of sonicated PS, whereas increased the G′ and G′.