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Morphological, physicochemical, and viscoelastic properties of sonicated corn starch
Abstract
In the present work, different parameters of ultrasound treatment were studied for physical modification of corn starch. The results revealed that the influence of sonication strongly depends on temperature (25-65 °C) and exposure time (5-15 min), while concentration (10-20% w/w) and ultrasound amplitude (50 and 100%) have little influence on functional and rheological properties. SEM micrographs demonstrated the damage induced by ultrasound on starch granules' surface. The solubility, swelling power, and gel clarity were increased. Ultrasonication decreased the gelatinisation enthalpy and temperature range while the X-ray pattern and crystallinity remained almost unchanged, except for samples treated at onset temperature as measured by DSC. The pseudoplasticity and consistency coefficient decreased; also, apparent viscosity diminished prominently. The pasting behaviour of samples was altered without any clear change in gel strength characterised by loss factor. The results of the present work provide further insight into the mode of action of ultrasound on modifying corn starch granules.
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Ultrasound can cleave amylose chains, which are more prone to disruption than amylopectin, thereby releasing soluble polymers into the aqueous phase.
“Ultrasound can cleave amylose chains, which are more prone to disruption than amylopectin, thereby releasing soluble polymers into the aqueous phase”
From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Amini et al., 2015
The increase in D50 with prolonged ultrasonication suggests partial reaggregation of fragmented particles.
“However, with prolonged ultrasonication (20 -40 min), D50 increased again (up to ~89 μ m), suggesting partial reaggregation of fragmented particles, an effect previously reported in ultrasonicated sweet potato and corn starch (Amini et al., 2015; Wang et al., 2020).”
From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Amini et al., 2015
The ultrasound temperature used-applied sub-gelatinisation temperature-did not significantly disrupt the crystalline order of the starch granules and primarily caused degradation of the amorphous regions, which are rich in amylose.
“For most ultrasonicated samples, gelatinisation temperatures remained unchanged, suggesting that the ultrasound temperature used -applied sub-gelatinisation temperature -did not significantly disrupt the crystalline order of the starch granules and primarily caused degradation of the amorphous regions, which are rich in amylose (Amini et al., 2015).”
From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Amini et al., 2015
Temperature and ultrasonication intensity played key roles in starch modification.
“Consistent with previous findings on corn starch (Amini et al., 2015), temperature and ultrasonication intensity played key roles in starch modification.”
From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Amini et al., 2015
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Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization
Iida, Y., Tuziuti, T., Yasui, K., Towata, A., & Kozuka, T. (2008) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.03.029 · Cited by 284
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Farrokhi, M., Brandão, T. R. S., Gonçalves, E. M., & Silva, C. L. M. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113096
Metadata
- Authors
- Mohammad Amini, A., Razavi, S. M. A., & Mortazavi, S. A.
- Affiliations
- Ferdowsi University of Mashhad (IR)
- Corresponding author
- Razavi, Seyed Mohammad Ali
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2015-05
- Volume
- 122
- Pages
- 282-292
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2065906175
- Cited by
- 180
- References
- 2
- Citations by year
- 2026: 17 · 2025: 24 · 2024: 26 · 2023: 21 · 2022: 16 · 2021: 20 · 2020: 13 · 2019: 10 · 2018: 11 · 2017: 12 · 2016: 6 · 2015: 4
- FWCI
- 9.54
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Carbohydrate Polymers (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- corn starch, ultrasound treatment, sonication, starch modification, starch damage, gelatinization, swelling power, solubility, rheological properties, gel strength, starch crystallinity, temperature effects, exposure time
- MeSH terms
- Calorimetry, Differential Scanning, Zea mays, Elasticity, Gelatin, Microscopy, Electron, Scanning, Rheology, Solubility, Sonication, Starch, Temperature, Thermodynamics, Viscosity
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