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Ultrasonic Treatment

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Physical Modifications of Starch

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Abstract

Starch is an indispensable nutritional resource for human beings. However, the applications of starch are limited because of its low solubility, high viscosity, and high retrogradation tendency in its native form. These limitations can be overcome by starch modification techniques, particularly physical methods. Ultrasonic treatment (UT) is a physical method applied in the modification of starch because it generates strong shear force, high temperature, and free radicals locally, which can change the structure and properties of starch. It has been widely studied using different methods to explain the influence of frequency and intensity of ultrasound, duration and settings of ultrasonication, temperature and moisture content of the system on the properties of different starches. This review discusses the characterisation of UT-modified starches by differential scanning calorimetry (DSC), scanning electron microscopy (SEM), X-ray diffraction (XRD), pasting properties (RVA), and rheometer. The potential applications of UT-modified starches are also reviewed.

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  1. School of Food Science and Technology, Jiangnan University, Wuxi, China

    Zhaofeng Li

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  1. Department of Food Science & Engineering, Shanghai Jiao Tong University, Shanghai, Shanghai, China

    Zhongquan Sui

  2. College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, Zhejiang, China

    Xiangli Kong

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Li, Z. (2023). Ultrasonic Treatment. In: Sui, Z., Kong, X. (eds) Physical Modifications of Starch. Springer, Singapore. https://doi.org/10.1007/978-981-99-5390-5_10

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