Effects of ultrasonic treatment on amylose-lipid complex formation and properties of sweet potato starch-based films

Abstract

To investigate the effect of ultrasonic treatment on the properties of sweet potato starch and sweet potato starch-based films, the complexing index, thermograms and diffractograms of the sweet potato starch-lauric acid composite were tested, and light transmission, microstructure, and mechanical and moisture barrier properties of the films were measured. The results indicated that the low power density ultrasound was beneficial to the formation of an inclusion complex. In thermograms, the gelatinization enthalpies of the ultrasonically treated starches were lower than those of the untreated sample. With the ultrasonic amplitude increased from 40% to 70%, the melting enthalpy (ΔH) of the inclusion complex gradually decreased. X-ray diffraction revealed that the diffraction intensity of the untreated samples was weaker than that of the ultrasonically treated samples. When the ultrasonic amplitude was above 40%, the diffraction intensity and relative crystallinity of inclusion complex gradually decreased. The scanning electronic microscope showed that the surface of the composite films became smooth after being treated by ultrasonication. Ultrasonication led to a reduction in film surface roughness under atomic force microscopy analysis. The films with ultrasonic treatment exhibited higher light transmission, lower elongation at break, higher tensile strength and better moisture barrier property than those without ultrasonic treatment.

Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend

“…This is in general agreement with CI, DSC, and FTIR result which showed that shorter carbon chain length form more complex with amylose, decreased in gelatinization enthalpy and shifting of carbon atoms. A similar finding was made by F I G U R E 1 LCM-Raman spectroscopy of wheat starch (WS) and binary complex with 15% cod oil (CO), salmon oil (SO), coconut oil (CO), and wheat gluten (WG) (Liu et al, 2018).The BCBs sample exhibited a FWHM value of 5.27-8.02 at a 2θ angle as compared to WS (10.12) and WS-WG (11.18) ( Table 4). The result suggested that due to the presence of different saturated and unsaturated fatty acids in the BCBs sample form the complex with amylose.…”

“…Wang et al (2016) reported that complex formation ability in wheat starch with lauric, myristic, and palmitic acid decreased with increasing carbon chain length and it inhibits the swelling and starch hydrolysis of starch. So far, the effect of saturated fatty acids on rheological and digestibility properties of starch has been widely studied (Liu et al, 2018;Oyeyinka et al, 2017;Reddy, Choi, Lee, & Lim, 2018;Wang, Liu, Cui, Kang, & Yu, 2019) Li et al (2019), the pasting, textural, and digestion properties of the wheat starch complex with long-chain polyunsaturated fatty acids (LCPUFA) are not well studied. Starch-based snack foods from corn, rice, and wheat are widely consumed and represent a key part of the global diet.…”

“…Out of which, linear chain amylose can interact with added lipids to form a single helical inclusion complex (Farooq, Dhital, Li, Zhang, & Huang, 2018). It is well defined that such complex formation exhibited decreased pasting and textural (Jukić et al., 2019; Oyeyinka, Singh, Venter, & Amonsou, 2017), glycaemic index (Ai, Hasjim, & Jane, 2013; Bosi et al., 2019; Giuberti & Gallo, 2018; Kawai, Takato, Sasaki, & Kajiwara, 2012) and thermal properties (Liu, Wang, Kang, Cui, & Yu, 2018) of starch. The formation and stability of the amylose–lipid complex in starch paste mainly depend upon lipid chain length, its saturation, and presence of hydrophobic force between amylose helical cavity and lipids source (Gunenc, Kong, Elias, & Ziegler, 2018).…”

Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol

“…Table 1 lists the FG-C film-forming solutions treated with different sonication powers and time; the sonication was pulsed on and off for 3 s each. The FG-C film-forming solutions in the beaker were placed in cold water to prevent an increase in temperature [53]. Five hundred milliliters of film solution was poured into a horizontal glass plate (40 × 40 cm) and dried (at 25 • C, 50% relative humidity (RH)) in a constant climate chamber (KBF 240, Binder GmbH., Tuttlingen, Germany) for 36 h (the levelness of the glass plate must be guaranteed).…”

Effect of Different Heat Treatments on Physicochemical Properties and Structural and Digestibility of Water Caltrop Starch

“…The physical methods mainly include the microwave heat method, [ 4,5 ] the pressure–heat method, [ 6–8 ] the heat–moisture treatment, [ 9,10 ] and the ultrasonic method. [ 11 ]…”