Abstract:Ultra-sonication has been growingly utilized in starch modification as a green and non-thermal technology. In this research, the effect of ultrasonic, stirring, and lactic acid treatments alone and with their combination (binary and ternary) on the properties and structure of corn starch is investigated. In the ternary treatment, degree of substitution of lactate on the polymeric chains of the starch is increased, inducing an esterified structure, which imparted to the modified starch a higher swelling power, … Show more
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