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Cited by 27Food composition and propertiesUltrasound and Cavitation PhenomenaMicrobial Inactivation Methods

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Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling

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Roohi, Reza, Abedi, Elahe, Mohammad Bagher Hashemi, Seyed·2024·Ultrasonics Sonochemistry
DOI 10.1016/j.ultsonch.2024.106785PMC PMC10848137
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Abstract

The study aimed to optimize the ultrasonic-assisted modification (UAM) of corn and potato starch by assessing the influence of ultrasound geometry, power, and frequency on the fluid flow for sonicated starch to achieve porous starch with a higher degree of hydrolyzing by α-amylase. This assessment was conducted through mathematical modeling and 3D computational fluid dynamics (CFD) simulations. The ultrasonic pressure field is determined by the solution of the non-linear Westervelt equation in the frequency domain. Then, the obtained field is utilized to simulate the dissipated power and flow field characteristics. According to the results obtained from the Rapid Visco Analyzer (RVA), it was observed that the peak and final viscosity of hydrolyzed sonicated starch were less than hydrolyzed native starch. This decrease in viscosity indicates a breakdown of the starch structure, leading to a more fluid-like consistency. The shear rate and shear stress data are used for rheology modeling. The fluid's viscosity is represented based on three models of Herschel-Bulkley, Casson, and Power law (Ostwald-de Waele). The magnitude of yield shear stress at low shear rates, the shear-thinning behavior, and the nearly Newtonian fluid nature at high shear rates are extracted from the viscosity models. The surfaces of the starch granules were analyzed using scanning electron microscopy (SEM) revealed that sonication treatments caused damage, cracks, and porosity on the surfaces of the starch granules which were prone to amylolytic enzymes. This indicates that the structural integrity of the granules was compromised and facilitated enzyme penetration. This study proposes that ultrasonication can be utilized to produce damaged starch, which is susceptible to hydrolysis by α-amylase. This approach holds the potential for reducing enzyme consumption in various industries.

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  • Ultrasound treatment primarily affects hydration and rheological properties rather than fundamentally altering the gelatinisation behaviour of starch.

    “This suggests that ultrasound treatment primarily affects hydration and rheological properties rather than fundamentally altering the gelatinisation behaviour of starch (Farrokhi et al., 2025b; Jin et al., 2025; Roohi et al., 2024).”

    From Ultrasonication-induced modifications in functional, thermal, and structural properties of chickpea flour under different time and temperature conditions (2027) · cites this paper as Roohi et al., 2024

    The Results and discussions section (page not available in our copy) reports increased water permeability and significantly lower viscosities after sonication, supporting the hydration and rheology portion. But it also reports accelerated gelatinisation and a significantly lower pasting temperature in corn and potato starch, so it does not support the contrast with unchanged gelatinisation behaviour. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

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Cited by

Sorted by citations

Metadata

Authors
Roohi, R., Abedi, E., & Mohammad Bagher Hashemi, S.
Affiliations
Fasa University (IR)
Corresponding author
Abedi, Elahe
ORCID
Venue
Ultrasonics Sonochemistry
Publisher
Elsevier BV
Published
2024-02
Volume
103
Pages
106785
ISSN
1350-4177 (ISSN-L)
DOI
10.1016/j.ultsonch.2024.106785
PMC
PMC10848137
OpenAlex
W4391310855
Cited by
27
References
0
Citations by year
2026: 13 · 2025: 7 · 2024: 7
FWCI
6.40
Type
journal article
Language
en
Open access
Licence
Locations
  • Ultrasonics Sonochemistry (publishedVersion, cc-by-nc-nd)
  • PubMed Central (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Physical Sciences › Physics and Astronomy › Acoustics and Ultrasonics › Ultrasound and Cavitation Phenomena
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Keywords
starch hydrolysis, alpha-amylase, corn starch, potato starch, porous starch, Westervelt equation, acoustic field, computational fluid dynamics, rheology modeling, Herschel-Bulkley model, Casson model, power law model, shear thinning, starch damage, enzyme penetration, viscosity reduction
MeSH terms
Acoustics, alpha-Amylases, Rheology, Starch, Viscosity, Hydrodynamics

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