Rapid small‐scale starch isolation using a combination of ultrasonic sonication and sucrose density separation

Benmoussa, Mustapha; Hamaker, Bruce R.

doi:10.1002/star.201000083

Cited by 18 publications

(22 citation statements)

References 28 publications

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“…The difference of gelatinization enthalpy readings between starches isolated by different methods was insignificant (p>0.05). The results reported in this work strengthened the statement that the low ultrasonic sonication intensity did not cause a distortion or degradation of the crystalline . This may also confirm that the isolated starch had similar levels of residual protein and starch damage which have been reported to affect the thermal properties of starch granules .…”

Section: Resultssupporting

confidence: 87%

“…The protein content of starches isolated by the ultrasound treatments was 0.89–0.93% and that by the conventional wet‐milling was 0.89%, both of which were higher than that of normal maize starch (0.55%) and were not statistically different (p>0.05). The result was different from those found in normal maize . Cereal starches separated from sorghum, wheat, corn, rice and barley using sonication showed significantly less protein content in starch granules .…”

Section: Resultscontrasting

confidence: 74%

“…This result was further confirmed according to surface morphology of the starch granules as directly observed by SEM. It was similar to the normal maize starch isolated by ultrasound‐assisted methods . However, numerous scratches occurred on the surface of the ultrasound‐assisted extracted pulse or yam starches.…”

Section: Resultsmentioning

confidence: 53%

“…The ultrasound treatments produced 3.94 to 5.68% more starch compared to conventional wet‐milling. There were reports on higher yield of starch using ultrasonication from normal maize and corn flour compared to conventional method . The improved starch yield implied that acoustic cavitation and the resulting physical actions might help to disrupt the protein matrix to release starch .…”

Section: Resultsmentioning

confidence: 99%

“…By combining neutral protease or surfactant with high‐intensity ultrasound, the efficacy of rice starch isolation was greatly improved . Ultrasound treatment effectively enhanced starch‐protein separation in a wet‐milling process for dent corn starch isolation . Other cereal starches from wheat and barley were also obtained rapidly using sonication .…”

Section: Introductionmentioning

confidence: 99%

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Effect of Ultrasound‐Assisted Isolation on Yield and Properties of High‐Amylose Starch from Amylomaize

et al. 2019

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Effect of ultrasound‐assisted wet‐milling on yield and properties of high amylose starch from amylomaize was investigated. The defibered mixture of starch and protein (mill starch) was sonicated by an ultrasonic processor. The highest yield of 56.68 % was obtained with steeping time of 36 h, ultrasonic power of 200 W, ultrasonic time of 15 min, and mill starch to water ratio of 1:1, while maintaining SO2 concentration of 0.05% in steepwater and a constant ultrasound frequency of 20 kHz. The starch isolated by sonication showed significantly lower b values (yellowness). Ultrasound did not cause changes in starch granular size, morphology, surface, and ordered structures at both short‐range and long‐range scale (p>0.05). The effect of ultrasound was also insignificant on thermal properties (p>0.05). The results demonstrated that the ultrasound did not alter the structures and properties of the isolated starches. Approximately 11% of starch yield was increased, 75% of SO2 content in steepwater was reduced and 25 % of steeping time was reduced by ultrasound‐assisted method compared with those of conventional wet‐milling process.

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Section: Resultssupporting

confidence: 87%

Section: Resultscontrasting

confidence: 74%

Section: Resultsmentioning

confidence: 53%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Ultrasound‐Assisted Isolation on Yield and Properties of High‐Amylose Starch from Amylomaize

et al. 2019

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Non‐conventional starch nanoparticles for drug delivery applications

Troncoso¹,

Torres²

2020

Med Devices & Sens

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Starch is one of the most abundant biopolymers on earth, next to cellulose and chitin (Tharanathan, 2005). It is one of the most important sources of food for humans, and, at the same time, it is also a renewable resource that could potentially be used in many industrial applications. It is found in plant roots, tubers, stalks and seeds, and is produced by staple crops such as corn, wheat and potato (Buléon, Colonna, Planchot, & Ball, 1998). Most of the starch produced worldwide is derived from corn. Other types of starch such as cassava, potato and wheat starch are also produced in large amounts. Only the starches extracted from these crops are commercially important (Zhu, 2020) and have applications in different areas, such as the food, textile and paper industries (BeMiller & Whistler, 2009; Sjöö & Nilsson, 2018). Starch is synthetized in the chloroplast of plant cells as insoluble granules. These granules are formed by two different polymers: amylose and amylopectin. Amylose is a linear, or slightly branched, polysaccharide of glucose units joined by α-1-4 glycosidic bonds (Dimantov, Greenberg, Kesselman, & Shimoni, 2004). Amylopectin is a branched biopolymer featuring additional α-1-6 glycosidic bonds. The botanical source determines a variety of starch properties such as chemical composition, the amylose/amylopectin relation, molecular weight, molecular structure, the length of the α-glucan chains, the branching degree of amylopectin and the amount of non-carbohydrate impurities, as well as other thermal and rheological properties (Nwokocha, Aviara, Senan, & Williams, 2009). Starch is a cheap and versatile biopolymer that has been used for many biomedical applications, including tissue engineering scaffolds, bone cements, drug delivery systems and stent (Beilvert

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Combined effect of ultrasound and enzymatic pretreatment on yield and functional properties of taro (Colocasia esculenta) starch

2014

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A combined effect of ultrasound and enzymatic pretreatment on yield and functional properties of taro starch was investigated. A 3 × 2 × 2 factorial design was employed with three factors, i.e., sonication time (0, 10, and 20 min), concentration of cellulase (0 and 100 U/100 g fresh tuber) and xylanase (0 and 100 U/100 g fresh tuber). Starch yield varied from 14.60 to 20.81%. The highest yield of 20.81% was obtained, when ultrasonication time was 20 min and concentration for both cellulase and xylanase was 100 U/100 g taro tubers, which was an increase of 42.53% from conventional method. An increase in swelling, solubility and pasting properties of the isolated starches pretreated only with ultrasound was observed, but no such difference was observed with enzymes alone, or when ultrasound was applied in combination with enzymes. A slight decrease in clarity of the starch pastes was also observed after ultrasonication. Freeze‐thaw stability of the starches was found to be better when ultrasound was used as pretreatment for extraction. Higher yield of starch with better functional properties can be achieved from taro tubers by using combination of ultrasound and enzymes.

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Rapid small‐scale starch isolation using a combination of ultrasonic sonication and sucrose density separation

Cited by 18 publications

References 28 publications

Effect of Ultrasound‐Assisted Isolation on Yield and Properties of High‐Amylose Starch from Amylomaize

Effect of Ultrasound‐Assisted Isolation on Yield and Properties of High‐Amylose Starch from Amylomaize

Non‐conventional starch nanoparticles for drug delivery applications

Combined effect of ultrasound and enzymatic pretreatment on yield and functional properties of taro (Colocasia esculenta) starch

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