The alterations in granule, shell, blocklets, and molecular structure of pea starch induced by ultrasound

被引:6
作者
Han, Lihong [1 ,3 ]
Huang, Jipeng [1 ]
Yu, Yingtao [1 ]
Thakur, Kiran [2 ]
Wei, Zhaojun [1 ,2 ]
Xiao, Liuyang [1 ]
Yang, Xiaofan [1 ]
机构
[1] North Minzu Univ, Coll Biol Sci & Engn, Collaborat Innovat Ctr Food Prod & Safety, Yinchuan 750021, Ningxia, Peoples R China
[2] Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230009, Peoples R China
[3] 04 Wenchang North St, Yinchuan, Ningxia, Peoples R China
基金
中国国家自然科学基金;
关键词
Pea starch; Ultrasound; Shells; Semi -crystalline structure; Molecular structure; FUNCTIONAL-PROPERTIES; ENZYMATIC-HYDROLYSIS; MULTISCALE STRUCTURE; ACID-HYDROLYSIS; WAXY WHEAT; AMYLOSE; IMPACT; GELATINIZATION; DIGESTIBILITY; PROTEIN;
D O I
10.1016/j.ijbiomac.2023.124319
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Understanding the alterations to starch multi-scale structure induced by ultrasound treatment can help in determining the effective application of ultrasound in functional-starch preparation. This study aimed to comprehensively characterize and understand the morphological, shell, lamellae, and molecular structures of pea starch granules treated by ultrasound under different temperatures. Scanning electron microscopy and X-ray diffraction analyses showed that UT (ultrasound treatment) did not change C-type of crystalline, but caused a pitted surface and endowed a looser structure and higher enzyme susceptibility as the temperature increased above 35 C for pea starch granules. Fourier transform infrared spectroscopy and small-angle X-ray scattering analyses revealed that UT reduced the short-range ordering and increased the thickness of semi-crystalline and amorphous lamellae by inducing starch chain depolymerization, which was manifested by molecule weight and chain length distribution analysis. The sample ultrasound-treated at 45 C had the higher proportion of B2 chains compared with the other ultrasound-treated samples because the higher ultrasonic temperature altered the disruption sites of starch chains.
引用
收藏
页码:1 / 9
页数:9
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