Effect of ultrasonically stimulated potato germination during soaking on the physicochemical properties of starch and its use in edible films.

Autor: Pineda-Gomez P; Departamento de Física, Universidad de Caldas. Manizales, Caldas, C.P., 170004, Colombia; Laboratorio de Magnetismo y Materiales Avanzados, Universidad Nacional de Colombia. Manizales, Caldas, C.P., 170003, Colombia. Electronic address: posidia.pineda@ucaldas.edu.co., Ipia-Achury DF; Laboratorio de Magnetismo y Materiales Avanzados, Universidad Nacional de Colombia. Manizales, Caldas, C.P., 170003, Colombia., Rodriguez-Garcia ME; Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Boulevard Juriquilla N° 3001 C.P., 76230, Juriquilla, Querétaro, Qro., A.P.1-1010, Mexico.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 277 (Pt 4), pp. 134508. Date of Electronic Publication: 2024 Aug 05.
DOI: 10.1016/j.ijbiomac.2024.134508
Abstrakt: The aim of this work was to investigate the effects of ultrasonic treatment during soaking of potatoes on the physicochemical properties of starches obtained after 16 weeks of germination. The ultrasonic treatment showed a direct correlation between sprout length and ultrasonic time. The protein content decreased from 0.63 to 0.38 % and the fat content decreased significantly from 0.31 to 0.01 % after germination. The amylose content changed depending on the ultrasonic treatment, and increased from 36.27 to 40.92 % after 16 weeks of germination, which was related to the amylopectin debranching and the duration of the ultrasonic treatment. X-ray diffraction showed that the nanocrystals with hexagonal structure were not affected by the germination and the duration of ultrasonic treatment. Scanning electron microscopy showed that the surface of the starch granules was not affected by the enzymatic treatment. The sprouted potato starch resulted in films with better tensile strength and lower water vapor permeability (WVP) compared to the native potato starch films. In addition, the films produced with ultrasound stimulated potato starch exhibited better properties (high strength and low permeability), which is desirable when it comes to controlling moisture exchange between a food product and the surrounding atmosphere.
Competing Interests: Declaration of competing interest For this research, the authors do not have any current or potential conflict of interest that could inappropriately influence their work.
(Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: