Impact of ultrasonic treatment on rice starch and grain functional properties: A review

被引：112

作者：

Bonto, Aldrin P. ^{[1
,3
,4
]}

Tiozon, Rhowell N., Jr. ^{[1
,3
]}

Sreenivasulu, Nese ^{[3
]}

Camacho, Drexel H. ^{[1
,2
]}

机构：

[1] De La Salle Univ, Chem Dept, 2401 Taft Ave, Manila 0922, Philippines

[2] De La Salle Univ, Organ Mat & Interfaces Unit, CENSER, 2401 Taft Ave, Manila 0922, Philippines

[3] Int Rice Res Inst, Grain Qual & Nutr Ctr, Strateg Innovat Platform, Los Banos, Laguna, Philippines

[4] Univ Santo Tomas, Chem Dept, Manila 1008, Philippines

来源：

ULTRASONICS SONOCHEMISTRY | 2021年 / 71卷 / 71期

关键词：

Ultrasonication; Rice starch; Rice grain; Texture; PHYSICOCHEMICAL PROPERTIES; BROWN RICE; ASSISTED EXTRACTION; POWER ULTRASOUND; FINE-STRUCTURE; FOOD; QUALITY; FLOUR; DEGRADATION; GERMINATION;

D O I：

10.1016/j.ultsonch.2020.105383

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

As a green, nonthermal, and innovative technology, ultrasonication generates acoustic cavitation in an aqueous medium, developing physical forces that affect the starch chemistry and rice grain characteristics. This review describes the current information on the effect of ultrasonication on the morphological, textural, and physico-chemical properties of rice starch and grain. In a biphasic system, ultrasonication introduced fissures and cracks, which facilitated higher uptake of water and altered the rice starch characteristics impacting textural properties. In wholegrain rice, ultrasonic treatment stimulated the production of health-related metabolites, facilitated the higher uptake of micronutrient fortificants, and enhanced the palatability by softening the rice texture. This review provides insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of rice functional properties.

引用

页数：13

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