Characteristics of starch isolated from microwave heat treated lotus (Nelumbo nucifera) seed flour

Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

“…The WAC and OAC were analyzed as described in Nawaz et al [9] with some modifications. A 0.5 g (W 0 ) of starch powder was dispersed in 5 mL deionized water (for WAC) or canola oil (for OAC) in a centrifuge tube and weighed (W 1 ).…”

“…Compared with the NC, the 1047/1022 cm −1 of the MC increased by 0.1249, but the ratios of the other modified samples decreased (Table 1), while the UC decreased by 0.0202, and the UMC and MUC decreased by 0.0585 and 0.0107, respectively. Nawaz et al reported that the crystalline order of microwave-treated lotus seed starch was higher than that of native starch [9], but Monroy et al observed a decrease in the ordered structure of cassava starch after ultrasound modification [29]. These results indicated that ultrasonic treatment disrupted the association of starch chains and decreased the short-range molecular order [25], but microwave treatment promoted the molecular rearrangement of the starch crystalline region, promoting the formation of a relatively ordered structure [9].…”

“…Microwaves are non-ionizing electromagnetic waves that cause micro-motion and friction of molecules in foods by high-frequency electric fields according to dielectric loss effect. Microwave treatment can destroy glycosidic bonds, induce the rearrangement of starch molecules, and affect the morphology of starch granules and relative crystallinity, resulting in changes in pasting viscosity, swelling capacity, emulsifying stability, and emulsifying activity [9,10].…”

Physical and Chemical Modifications in Starch Structure and Reactivity

“…Heating treatment of starch in aqueous medium has been found to cause transition of amorphous form to crystalline starch resulting in gelatinization of starch. The treatment with microwave radiation has been found to affect the crystalline structure and functional properties of starch which is linked with the loss of birefringence and crystallinity due to deformation during modification [27][28][29][30][31][32][33][34][35][36]. Interaction of starch with water and oil also affects the properties of starch.…”

“…Several studies have been reported on the physical modification of starch using different techniques. The commonly used methods of physical modification include superheating of starch, thermal inhibition treatment, UV and gamma irradiation, microwave treatment, high pressure, osmotic pressure and instantaneous controlled pressure treatment, mechanical activation by stirring ball mill, treatment by pulsed electric field, micronization in vacuum ball mill, annealing and freeze-thaw treatment [28,29,31,33,51,53,55,56,[59][60][61][62][63][64][65][66][67][68]. The most frequently used and the most effective methods of physical modification are presented in Figure 2 and their effects on the structure and properties of various starches are summarized in Table 1.…”