Mechanochemical effects of ultrasound on mung bean starch and its octenyl succinic anhydride modified starch.

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Publisher: Springer
Document Type: Report; Brief article
Length: 344 words

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Keywords: Ultrasound; Structures and properties; Mechanochemical effects; Qualities; Influence mechanisms Abstract The purpose of this study was to investigate the mechanochemical effects of ultrasound on the quality of mung bean starch and its octenyl succinic anhydride modified starch (OSAS) in an attempt to produce high quality starch products. In this paper, mung bean starch was treated by ultrasound for 0, 1, 8, 32 and 60 min. Then, under the same ultrasonic treatment conditions, OSAS was prepared by ultrasonic assisted. During the esterification process, the suspensions were also treated for 0, 1, 8, 32 and 60 min, respectively. The results showed that the structures of modified mung bean starch became loose and the crystallinity decreased from 24.2±0.05.sup.a% to 21.6±0.02.sup.c% after 1 min of ultrasonic treatment. The Maltese crosses of starch granules became blurred and the gelatinization enthalpy decreased from 11.52±0.50.sup.a to 10.47±0.53.sup.c. Besides, the reaction efficiency increased from 40.87±0.04.sup.d to 48.60±0.02.sup.c and other qualities (solubility, swelling power and viscosity properties) of OSAS were significantly improved. While there were different changes in the structures, properties and qualities of modified starch after ultrasonic treatments for 8 min and 32--60 min. Consequently, these changes showed that ultrasonic treatment had a marked mechanochemical effect on starch granules. So the qualities of OSAS were improved significantly. Author Affiliation: (1) College of Food Science and Engineering, Shandong Agricultural University, 271018, Tai'an, Shandong, People's Republic of China (2) Engineering and Technology Center for Grain Processing in Shandong Province, 271018, Tai'an, Shandong, People's Republic of China (3) College of Food Science and Engineering, Shandong Institute of Agricultural Engineering, 250100, Jinan, Shandong, People's Republic of China (4) Shandong Institute for Food and Drug Control, 250100, Jinan, Shandong, People's Republic of China (b) dyyww@163.com (c) ykx2010@163.com Article History: Registration Date: 01/04/2020 Received Date: 04/12/2019 Accepted Date: 01/04/2020 Online Date: 01/21/2020 Byline: Yujie Zhang (1, 2), Yangyong Dai (corresponding author) (1, 2, b), Kexue Yu (corresponding author) (3, c), Lei Wang (4), Xiuzhen Ding (1, 2), Hanxue Hou (1, 2), Wentao Wang (1, 2), Hui Zhang (1, 2), Xiangyang Li (1, 2), Haizhou Dong (1, 2)

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Gale Document Number: GALE|A628173130