Effects of sonication on physical properties of native and cross-linked wheat starches

Mahsa Majzoobi, Negin Saifzadeh, Asgar Farahnaky, Gholamreza Mesbahi

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

The purpose of this study was to investigate the effects of sonication time and temperature on physical properties of native and cross-linked wheat starches. Starch aqueous dispersions (30%, w/w) were sonicated with an ultrasonic probe at 20kHz, 100% wave amplitude and sonication power of 100W for 5, 10, 15 and 20min at 5 and 22C. Increase in cold-water solubility, decrease in intrinsic viscosity, gelatinization enthalpy, peak, trough, setback and final viscosities of both starches were observed by increasing the sonication time and temperature. Ultrasonic treatment resulted in the formation of some fissures and cracks on the exterior of the granules as observed by a scanning electron microscope. In general, the effects of ultrasonic treatment on both starches increased with increment in processing time and temperature. The cross-linked wheat starch was more resistant against ultrasonic treatment than the native counterpart.
Original languageEnglish
Pages (from-to)105-112
Number of pages8
JournalJournal of Texture Studies
Volume46
Issue number2
DOIs
Publication statusPublished - Apr 2015

Fingerprint

ultrasonic treatment
Sonication
wheat starch
Starch
Triticum
physical properties
Ultrasonics
starch
viscosity
temperature
Viscosity
water solubility
Temperature
enthalpy
gelatinization
scanning electron microscopes
probes (equipment)
granules
ultrasonics
Solubility

Cite this

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title = "Effects of sonication on physical properties of native and cross-linked wheat starches",
abstract = "The purpose of this study was to investigate the effects of sonication time and temperature on physical properties of native and cross-linked wheat starches. Starch aqueous dispersions (30{\%}, w/w) were sonicated with an ultrasonic probe at 20kHz, 100{\%} wave amplitude and sonication power of 100W for 5, 10, 15 and 20min at 5 and 22C. Increase in cold-water solubility, decrease in intrinsic viscosity, gelatinization enthalpy, peak, trough, setback and final viscosities of both starches were observed by increasing the sonication time and temperature. Ultrasonic treatment resulted in the formation of some fissures and cracks on the exterior of the granules as observed by a scanning electron microscope. In general, the effects of ultrasonic treatment on both starches increased with increment in processing time and temperature. The cross-linked wheat starch was more resistant against ultrasonic treatment than the native counterpart.",
keywords = "Cross-linked wheat starch, Physical properties, Ultrasound treatment, Wheat starch",
author = "Mahsa Majzoobi and Negin Saifzadeh and Asgar Farahnaky and Gholamreza Mesbahi",
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Effects of sonication on physical properties of native and cross-linked wheat starches. / Majzoobi, Mahsa; Saifzadeh, Negin; Farahnaky, Asgar; Mesbahi, Gholamreza.

In: Journal of Texture Studies, Vol. 46, No. 2, 04.2015, p. 105-112.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of sonication on physical properties of native and cross-linked wheat starches

AU - Majzoobi, Mahsa

AU - Saifzadeh, Negin

AU - Farahnaky, Asgar

AU - Mesbahi, Gholamreza

N1 - Includes bibliographical references.

PY - 2015/4

Y1 - 2015/4

N2 - The purpose of this study was to investigate the effects of sonication time and temperature on physical properties of native and cross-linked wheat starches. Starch aqueous dispersions (30%, w/w) were sonicated with an ultrasonic probe at 20kHz, 100% wave amplitude and sonication power of 100W for 5, 10, 15 and 20min at 5 and 22C. Increase in cold-water solubility, decrease in intrinsic viscosity, gelatinization enthalpy, peak, trough, setback and final viscosities of both starches were observed by increasing the sonication time and temperature. Ultrasonic treatment resulted in the formation of some fissures and cracks on the exterior of the granules as observed by a scanning electron microscope. In general, the effects of ultrasonic treatment on both starches increased with increment in processing time and temperature. The cross-linked wheat starch was more resistant against ultrasonic treatment than the native counterpart.

AB - The purpose of this study was to investigate the effects of sonication time and temperature on physical properties of native and cross-linked wheat starches. Starch aqueous dispersions (30%, w/w) were sonicated with an ultrasonic probe at 20kHz, 100% wave amplitude and sonication power of 100W for 5, 10, 15 and 20min at 5 and 22C. Increase in cold-water solubility, decrease in intrinsic viscosity, gelatinization enthalpy, peak, trough, setback and final viscosities of both starches were observed by increasing the sonication time and temperature. Ultrasonic treatment resulted in the formation of some fissures and cracks on the exterior of the granules as observed by a scanning electron microscope. In general, the effects of ultrasonic treatment on both starches increased with increment in processing time and temperature. The cross-linked wheat starch was more resistant against ultrasonic treatment than the native counterpart.

KW - Cross-linked wheat starch

KW - Physical properties

KW - Ultrasound treatment

KW - Wheat starch

U2 - 10.1111/jtxs.12119

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