Ultrasound based modification and structural-functional analysis of corn and cassava starch |
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| Institution: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China;2. College of Food Science and Engineering, Foshan University, Foshan, China;3. Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China;4. School of Medicine, South China University and Technology, Guangzhou, China;5. Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University Engineering and Information Technology, Rahimyar, Pakistan;6. Department of Chemistry, Government College University, Faisalabad, Pakistan;7. Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt;8. Department of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, Sudan;9. School of Food and Agricultural Sciences, University of Management & Technology, Lahore 54700, Pakistan |
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| Abstract: | In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch’s versatility, low cost, and comfort of use after processing with altered physicochemical properties. |
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