Sonication of sugary-2 corn: A potential pretreatment to enhance sugar release

Ultrasound irradiation in the production of ethanol from biomass

“…The swelling power of sugary corn-2 (from 2.5 g/g to 5.0 g/g) was found to be higher than that of commodity corn (1.9-2.6 g/g) in the varied conditions of sonication [79]. In contrast, some studies considered that swelling power is lower for sugary corn starches in comparison with normal corn starches [84].…”

“…In contrast, some studies considered that swelling power is lower for sugary corn starches in comparison with normal corn starches [84]. This might be explained by the fact that Montalbo-Lomboy et al [79] used ground corn instead of corn starch in their study. It should be noted that starch used in the study conducted by MontalboLomboy et al is embedded in the corn kernel matrix, which may be more difficult to gelatinize than free granular starch.…”

“…The swelling power of sugary corn (containing 30% amylose) subjected to ultrasound irradiation was initiated as quickly as 5 s and increased rapidly [79]. The swelling power and the rate of degradation related to utrasonicated samples are accelerated at or above the gelatinization temperature [80].…”

“…The rate of swelling (gelatinization) is higher with ultrasonic treatment in comparison to that of heating only. Montalbo-Lomboy et al [79] reported that the final swelling power of sugary corn is substantially higher (around 6 g/ g) for the ultrasonic treatment compared to samples that were heated only (2.8 g/g). This increase in swelling power is believed to be due to the fact that ultrasonic treatment affects the amorphous regions of starch and enhances water absorption [64].…”

“…When inspected under high magnification, the granules were coated with what is believed to be gelatinized starch. Starch granules might be more gelatinized with increasing treatment time by using ultrasound, so that after 40 s the samples appeared to be fully gelatinized [62,79].…”