Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties
| Autor: | Seung Jun Choi, Kyu Tae Han, Tae Wha Moon, Ha Ram Kim |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
animal structures Acoustics and Ultrasonics Retrogradation (starch) Starch Sonication QC221-246 02 engineering and technology Retrogradation 010402 general chemistry 01 natural sciences Inorganic Chemistry chemistry.chemical_compound Crystallinity food Amylose Chemical Engineering (miscellaneous) Environmental Chemistry Radiology Nuclear Medicine and imaging Original Research Article Resistant starch High-amylose corn starch QD1-999 Structural properties Avrami kinetics model Depolymerization Organic Chemistry Temperature Acoustics. Sound food and beverages 021001 nanoscience & nanotechnology 0104 chemical sciences Kinetics Chemistry Chemical engineering chemistry Amylopectin embryonic structures sense organs 0210 nano-technology |
| Zdroj: | Ultrasonics Sonochemistry, Vol 76, Iss, Pp 105650-(2021) Ultrasonics Sonochemistry |
| ISSN: | 1350-4177 |
| Popis: | Highlights • Sonication induced a partial depolymerization of starch molecules. • Sonication treatment induced the appropriate structural changes for retrogradation. • The degree of retrogradation degree was not affected by sonication. • Retrogradation rate was greater in sonicated starch than in non-sonicated starch. In this study, the effects of sonication and temperature-cycled storage on the structural properties and resistant starch content of high-amylose corn starch were investigated. Sonication induced a partial depolymerization of the molecular structures of amylopectin and amylose. Sonication treatment induced the appropriate structural changes for retrogradation. Although the relative crystallinity of sonicated starch was lower than that of non-sonicated starch, sonicated starch after retrogradation showed much higher relative crystallinity than non-sonicated starch. Regardless of sonication treatment, temperature-cycled storage resulted in a higher degree of retrogradation than isothermal storage, but the rate of retrogradation was greater in sonicated starch than in non-sonicated starch, as supported by retrogradation enthalpy, the Avrami constant, and relative crystallinity. The highly developed crystalline structure in sonicated starches due to retrogradation was reflected by the large amount of resistant starch. |
| Databáze: | OpenAIRE |
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