Ultrasonic investigation of wheat starch retrogradation

Effects of Ultrasonic Treatment on the Physicochemical Properties and DPPH Radical Scavenging Activity of Polysaccharides from Mushroom Inonotus obliquus

“…The polysaccharide UPS‐95 showed the lowest Δ H gel value of 199.9 J/g while it showed maximum R value of 96.0 °C. As documented by some researchers (Lionetto and others 2006; Yang and others 2008a), the crystal perfection phenomenon was related to an increase in the melting temperature and enthalpy value. The differences in R value among the polysaccharide with or without ultrasonic treatment may be due to the presence of crystalline regions of different strength in the granules (Banks and Greenwood 1975).…”

Optimisation of porous starch preparation by ultrasonic pretreatment followed by enzymatic hydrolysis

“…The glucose content of the reaction slurry, in terms of 3,5-dinitrosalicylic acid (DNS) reduction, was monitored at 550 nm (Bernfeld, 1955;Lionetto et al, 2005). According to the UV data, we obtained an equation: Y = 0.5993X (R 2 = 0.9997).…”

“…Ultrasonic technique is finding an increasing number of applications in the food industry for both the analysis and modification of foods (Lionetto et al, 2005). One of the most important advantages of the ultrasonic technique consists in its capacity to monitor non-destructively the phase transitions occurring in a material as the changes in material density and elastic properties, associated with the transition, affects significantly the material acoustic response (Lionetto et al, 2005). When treated with ultrasonic wave, the responses of the starch granules to small deformations may enhance the capacity of amylase.…”

Assessment of starch gelatinization by ultrasonic and calorimetric techniques

“…Ultrasonic spectroscopy was previously applied to the analysis of starch gelatinization by Lehmann et al (2004). Starch retrogradation has also been recently studied with the help of ultrasound (Lionetto et al, 2006).…”