Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch
This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe...
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doaj-239124cd1af74e1fadcb93958ea5b7792020-11-25T02:58:15ZengMDPI AGPolymers2073-43602020-07-01121718171810.3390/polym12081718Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut StarchMeng Wang0Yanwen Wu1Yongguo Liu2Jie Ouyang3Beijing Key Laboratory of Forest Food Process and Safety, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, ChinaBeijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, ChinaBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Key Laboratory of Forest Food Process and Safety, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, ChinaThis work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.https://www.mdpi.com/2073-4360/12/8/1718starchultrasoundmicrowavedual treatmentlong- and short-range molecular order |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Meng Wang Yanwen Wu Yongguo Liu Jie Ouyang |
spellingShingle |
Meng Wang Yanwen Wu Yongguo Liu Jie Ouyang Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch Polymers starch ultrasound microwave dual treatment long- and short-range molecular order |
author_facet |
Meng Wang Yanwen Wu Yongguo Liu Jie Ouyang |
author_sort |
Meng Wang |
title |
Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch |
title_short |
Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch |
title_full |
Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch |
title_fullStr |
Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch |
title_full_unstemmed |
Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch |
title_sort |
effect of ultrasonic and microwave dual-treatment on the physicochemical properties of chestnut starch |
publisher |
MDPI AG |
series |
Polymers |
issn |
2073-4360 |
publishDate |
2020-07-01 |
description |
This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch. |
topic |
starch ultrasound microwave dual treatment long- and short-range molecular order |
url |
https://www.mdpi.com/2073-4360/12/8/1718 |
work_keys_str_mv |
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1724707642805321728 |