Morphological, physicochemical, and viscoelastic properties of sonicated corn starch

Amini, Alireza; Razavi, Seyed Mohammad Ali; Mortazavi, Seyed Ali

doi:10.1016/j.carbpol.2015.01.020

Cited by 131 publications

(43 citation statements)

References 31 publications

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“…The heating and cooling rates were chosen according to the results of preliminary experiments. Based on the mechanical spectra of samples as a function of temperature, the following parameters were calculated similar to the definitions of Rapid Visco‐Analyser (RVA) parameters :…”

Section: Methodsmentioning

confidence: 99%

“…Then, by dynamic frequency sweep tests, the influence of concentration (8 and 12% w/w) and chemical modification (cross‐linking and hydroxypropylation) on gel properties of wheat starch samples were investigated. Finally, the viscoelastic properties of gel samples as a function of temperature were performed using dynamic temperature sweep and the extracted parameters were calculated similar to the definitions of Rapid Visco–Analyser (RVA) parameters according to the method of Mohammad Amini et al .…”

Section: Introductionmentioning

confidence: 99%

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Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration

Yousefi

Razavi

2015

Starch - Stärke

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In this study, dynamic rheological properties of wheat starch gels in the linear viscoelastic region (LVE), as a function of starch concentration (8 and 12% w/w) and chemical modification (cross‐linking and hydroxypropylation) were studied. The hydroxypropylated wheat starch (HPWS) gels in both concentrations had greater yield stress values at flow point (τf = 48.3–166.4 Pa) compared to the native (NWS) and cross‐linked (CLWS) wheat starches. In addition, all the loss‐tangent values (tan δLVE) were obtained in the range of 0.08–0.17, indicated predominantly elastic behavior of the starch gels. Unlike the NWS and CLWS samples which exhibited an intermediate behavior between a weak and an elastic gel (tan δ = 0.14–0.64), the HPWS samples relatively showed an elastic gel behavior (tan δ = 0.10–0.11), which was not influenced by the concentration. CLWS had higher pasting temperature (Ts = 61.8 °C), final viscosity (η*f= 739.0 Pa.s), setback viscosity (SB = 646.8 Pa.s) and lower maximum viscosity (η*max = 519.0 Pa.s) and breakdown viscosity (B = 426.8 Pa.s) than the others. The results suggest that the HPWS (in terms of viscoelastic properties) and CLWS (in terms of paste properties) have specific dynamic rheological properties which can be applied in different gel‐like foods.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration

Yousefi

Razavi

2015

Starch - Stärke

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“…It has been stated that the influence of ultrasound damage typically diminishes as the temperature increases which is attributed to the higher vapour pressure of solvent at higher temperatures. This is believed that the increased vapour pressure of solvent diminish the magnitude of shear forces generated upon the collapse of cavitation bubbles .…”

Section: Resultsmentioning

confidence: 99%

“…The heating and cooling rates were selected based on preliminary experiments. The following parameters were extracted from mechanical spectra of samples : η * max the value of maximum complex viscosity ( η *); T max the temperature corresponding to η * max ; and B or breakdown as the difference between maximum and minimum η *.…”

Section: Methodsmentioning

confidence: 99%

“…5000 K), high pressures (1000–2000 atm), and microjet streaming with high velocities of about hundreds of m/s through the medium and adjacent to interfaces . The efficiency of starch treatment with ultrasound in modifying different physicochemical properties like increasing solubility and pasting temperature, and diminishing viscosity and enthalpy of gelatinisation have been well documented .…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical, and rheological properties

Amini

Razavi

2015

Starch - Stärke

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In the present work, different rheological and physicochemical properties of normal corn starch as affected by different parameters of ultrasound and its simultaneous coupling with acid hydrolysis were studied. The results revealed that sonication and its combination with acid hydrolysis increased solubility of starch granules without destructing crystalline structure, while maximum complex viscosity, breakdown, and activation energy of gelatinisation decreased. Flow behaviour of samples sonicated in acidic solutions experienced a distinct transition from pseudoplastic to Newtonian behaviour. In addition, the gel elasticity, time‐dependency, and structural recovery of samples were diminished. The results of present study would be of great value since ultrasound facilitated production of granular acid‐thinned starch in less than an hour without using any additional chemicals.

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The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

Jamalabadi

Saremnezhad

Bahrami³

et al. 2019

Food Science & Nutrition

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Ultrasound has been rapidly applied successfully in diverse food technological aspects including improvement of functional properties of food ingredients such as starch. This work was carried out to compare the influence of two types of sonication, bath and probe, on several physicochemical and microstructural properties of wheat starch. Two sonication probes (200 and 400 W) and a sonication bath (690 W) were applied to treat wheat starch suspensions at 15 and 30 min. Sonication time in 400 W probe was intermittent while for the other treatments, it was continuous. Swelling capacity (SC), solubility (SB), turbidity (TB), and oil absorption (OA) parameters were investigated for native (control) and sonicated wheat starch. Moreover, scanning electron microscopy (SEM) was performed to determine the influence of sonication treatments on the morphology of wheat starch granules. The highest level of SB and OA, as well as the lowest SC, was obtained for starch samples treated with 200 W sonication probe, while no significant difference ( p < 0.05) was observed between two sonication times (15 and 30 min). The SEM images showed significant and nonuniform impact of ultrasound on the structure of starch granules in which some granules remained almost smooth, but some showed high irregular surfaces or even in some cases structure collapse. The highest disintegration of granules was obtained in probe 200 W treatments.

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Morphological, physicochemical, and viscoelastic properties of sonicated corn starch

Cited by 131 publications

References 31 publications

Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration

Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration

Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical, and rheological properties

The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

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