Understanding the aggregation structure, digestive and rheological properties of corn, potato, and pea starches modified by ultrasonic frequency

Corn starch (CS), potato starch (PtS), and pea starch (PS) were modified by ultrasonic frequency (codes as UFCS, UFPtS and UFPS), and changes in aggregation structure, digestibility and rheology were investigated. For UFCS, the apparent amylose content and gelatinization enthalpy (∆H) decreased, whi...

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Veröffentlicht in:	International journal of biological macromolecules 2021-10, Vol.189, p.1008-1019
Hauptverfasser:	Xiao, Yiwei, Wu, Xiaonian, Zhang, Biao, Luo, Feijun, Lin, Qinlu, Ding, Yongbo
Format:	Artikel
Sprache:	eng
Schlagworte:	Aggregation structure Amylose - analysis Digestion Elastic Modulus Hydrolysis Kinetics Particle Size Physicochemical property Pisum sativum - chemistry Rheology Solanum tuberosum - chemistry Spectroscopy, Fourier Transform Infrared Starch - chemistry Starch - ultrastructure Temperature Ultrasonic frequency Ultrasonics Zea mays - chemistry
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