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Effect of high-intensity ultrasound treatment on nutritional, rheological and structural properties of starches obtained from different cereals
Abstract
The ultrasonication was applied to four cereal starches namely wheat, barley, rice, and maize for two ultrasonication treatment durations, i.e., 15 and 30 min (T 15 and T 30, respectively) and were evaluated for their in vitro digestibility, XRD, FTIR spectroscopy, morphological and rheological properties. Ultrasonication increased the swelling power and solubility of starches from different cereals. For ultrasonicated starches (both raw and cooked), the RDS and RS content exhibited significant (P ≤ 0.05) an increase with an increase in treatment duration. RDS content exhibited an increase after both cooking and ultrasonication and ranged between 67.8 and 81.4%, whereas RS content declined with cooking and enhanced with ultrasonication and ranged between 2.3 and 3.1% after T 30 while SDS content decreased with increase in ultrasonication duration. FTIR spectra of ultrasonicated starches showed the characteristic broad peaks at 3351 to 3404 cm -1 and to assigned to OH stretching of the hydroxyl group. The rheological properties showed an increase in G' and G″ for 15 min ultrasonication and decreased with 30 min ultrasonication. The main effects of ultrasonication were led to the formation of depressions and pores on the surface of starch granules, which were appropriately observed in wheat and maize starches.
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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 Kaur & Gill, 2019
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Research works printed but not linked: 27
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Mieles-Gómez, L., Quintana, S. E., & García-Zapateiro, L. A. (2023) · Gels · doi:10.3390/gels9020136 · Cited by 60
“The increase in SP of ultrasound-treated samples can be attributed to cavitation, which contributes to the breakdown of the crystalline structure of the starch granules, the disintegration of intermolecular bonds, and the change from order to disordered state of the internal matrices of the starch granules due to wate…”
BackgroundFarrokhi, M., Brandão, T. R. S., Gonçalves, E. M., & Silva, C. L. M. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113096
Metadata
- Authors
- Kaur, H., & Gill, B. S.
- Affiliations
- Guru Nanak Dev University (IN)
- Corresponding author
- Kaur, Harpreet
- ORCID
- Kaur, Harpreet
- Venue
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Published
- 2019-04
- Volume
- 126
- Pages
- 367-375
- ISSN
- 0141-8130 (ISSN-L)
- OpenAlex
- W2904357418
- Cited by
- 144
- References
- 0
- Citations by year
- 2026: 20 · 2025: 25 · 2024: 35 · 2023: 26 · 2022: 9 · 2021: 17 · 2020: 8 · 2019: 4
- FWCI
- 5.82
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Biological Macromolecules (publishedVersion)
- PubMed (publishedVersion)
- Funders
- UGC-BSR Fellowship Scheme, UGC, New Delhi
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- high-intensity ultrasound, sonication, cereal starch, wheat starch, barley starch, rice starch, corn starch, starch digestibility, resistant starch, starch swelling power, starch solubility, starch rheology, starch granule morphology
- MeSH terms
- Analysis of Variance, Edible Grain, Nutritional Physiological Phenomena, Particle Size, Rheology, Solubility, Starch, Ultrasonics, X-Ray Diffraction, Spectroscopy, Fourier Transform Infrared, Elastic Modulus
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