Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains.

ABSTRACT: Ultrasonic (USC) treatments have been applied to starches, flours and grains to modify their physicochemical properties and improve their industrial applicability. The extent of the modification caused by USC treatment depends on the treatment conditions and the natural characteristics of the treated matter. Cavitation leads to structural damage and fragmentation and partial depolymerization of starch components. The amorphous regions are more susceptible to being disrupted by ultrasonication, while the crystalline regions require extended USC exposure to be affected. The increased surface area in USC-treated samples has a higher interaction with water, resulting in modification of the swelling power, solubility, apparent viscosity, pasting properties and gel rheological and textural prope

SUBMITTER: Vela AJ 

PROVIDER: S-EPMC11311953 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature