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Cited by 222Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

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Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch

Wang, Hongwei, Xu, Ke, Ma, Ying, Liang, Yi, Zhang, Hua, Chen, Ling·2020·Ultrasonics Sonochemistry
DOI 10.1016/j.ultsonch.2019.104868
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Abstract

In order to understand the relationship between the aggregation structure and physicochemical characteristics of ultrasonicated sweet potato starches, sweet potato starch modified with different sonication time (15, 20, 25 and 30 min) was studied in this work for developing starch-based ingredients with tailored functionality. SEM, XRD, FTIR, Raman and DSC measurements were conducted to investigate the transformations of morphological features, crystalline structure, short-range ordered structure and ordered molecular structure of starch granules. Not only could pores and cracks be observed at the surface of starch, but also the structural disorganizations were more evidently induced with the treatment time increasing, especially for the degrees of crystallinity, short-range molecular orders and ordered molecular structures. And these disordering in the aggregation structure not only increased the swelling power and solubility but also declined the pasting temperature, peak viscosity, final and breakdown viscosity of gelatinized starch. In addition, the strengthened retrogradation and gel structures formed by the rearrangement and entanglement of starch polymer chains also demonstrated the structural disorganizations of starch granules during ultrasonic treatment. Therefore, the results of this study may provide further insight in understanding the structural basis of starch physicochemical properties.

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Metadata

Authors
Wang, H., Xu, K., Ma, Y., Liang, Y., Zhang, H., & Chen, L.
Affiliations
  • Zhengzhou University of Light Industry (CN)
  • Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety (CN)
Corresponding author
  • Zhang, Hua
  • Chen, Ling
ORCID
Venue
Ultrasonics Sonochemistry
Publisher
Elsevier BV
Published
2020-05
Volume
63
Pages
104868
ISSN
1350-4177 (ISSN-L)
DOI
10.1016/j.ultsonch.2019.104868
OpenAlex
W2991335460
Cited by
222
References
0
Citations by year
2026: 30 · 2025: 51 · 2024: 39 · 2023: 39 · 2022: 19 · 2021: 19 · 2020: 25
FWCI
11.79
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Ultrasonics Sonochemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • Open Fund of Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety (KL-2018-21)
  • National Key Research and Development Program of China (2018YFD0400600)
  • YangFan Innovative and Entrepreneurial Research Team Project (2014YT02S029)
  • Educational Department Program of Henan (19B550009)
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
sweet potato starch, sonication, starch granule structure, crystallinity, short-range order, swelling power, starch solubility, pasting properties, retrogradation, gel structure, starch modification
MeSH terms
Calorimetry, Differential Scanning, Carbohydrate Conformation, Sonication, Spectrum Analysis, Starch, Viscosity, Ipomoea batatas

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