EFFECT OF ULTRASONIC TREATMENT ON STRUCTURAL AND FUNCTIONAL PROPERTIES OF STARCH FROM DIFFERENT SOURCES: A REVIEW

被引：0

作者：

Evelyn Alicia, Rios Romero ^{[1
]}

Luz Araceli, Ochoa Martinez ^{[1
]}

Castro Juliana, Morales ^{[1
]}

机构：

[1] Inst Tecnol Durango, Dept Ingn Quim & Bioquim, Blvd Felipe Pescador 1830 Ote, Colonia Nueva Vizcaya 34080, Durango Dgo, Mexico

来源：

BIOTECNIA | 2016年 / 18卷 / 02期

关键词：

Ultrasound; Starch; Functional Properties; Morphology; Structure;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ultrasound represents a non-thermal processing method that uses sound waves at a frequency above the threshold of human hearing. Ultrasound treatment is one of the physical methods used for starch modification and offers the opportunity to be applied to improve its properties. Starch is widely used in the food industry as a thickening, gelling, microencapsulating agent, etc., depending on their functional properties. The effects of ultrasound are due to the acoustic cavitation phenomenon, this has an impact on the structure of the starch granule, affecting their physicochemical properties. The effect of ultrasounds on starch granules depends on power and frequency of sonication, temperature and time of the treatment, properties of the starch dispersion, concentration, and botanical origin. This document presents a review of recent reports about the impact of ultrasound on the structural and functional properties of starch from different sources.

引用

页码：16 / 23

页数：8

共 40 条

[11] Degradation of chitosan and starch by 360-kHz ultrasound [J].