Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure

Wenhan Yang; Xiangli Kong; Yuxue Zheng; Weixuan Sun; Shiguo Chen; Donghong Liu; Huiling Zhang; Haitian Fang; Jinhu Tian; Xingqian Ye

doi:10.1016/j.ultsonch.2019.104709

Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure

Ultrason Sonochem. 2019 Dec:59:104709. doi: 10.1016/j.ultsonch.2019.104709. Epub 2019 Jul 25.

Authors

Wenhan Yang¹, Xiangli Kong², Yuxue Zheng¹, Weixuan Sun¹, Shiguo Chen¹, Donghong Liu³, Huiling Zhang⁴, Haitian Fang⁴, Jinhu Tian⁵, Xingqian Ye⁶

Affiliations

¹ Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Centre for Food Technology and Equipment, Hangzhou 310058, China.
² Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China.
³ Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Centre for Food Technology and Equipment, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
⁴ Ningxia University, Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Yinchuan 750021, China.
⁵ Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Centre for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: Jinhutian@126.com.
⁶ Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Centre for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: psu@zju.edu.cn.

PMID: 31421615
DOI: 10.1016/j.ultsonch.2019.104709

Abstract

To further investigate how controlled ultrasound treatments affect the morphology, physical property and fine structure of rice starch granules, the starch suspended in water was treated with different ultrasonic power levels (150, 300, 450 and 600 W) at 25 °C for 20 min. XRD, FT-IR and Raman spectroscopy were performed to characterise the long-range and short-range ordered structure of starch granules. Results indicated that ultrasound slightly destroyed the amorphous region of starch granules, while the A-type crystalline pattern remained unchanged. The result of chain length distributions showed that the fine structure of rice starch was not significantly changed by ultrasound treatment. SEM and particle size distribution demonstrated that ultrasound induced fissures and pores on the granule surface and elevated the homogeneity of granules, with minimum effect on the granule size. In addition, the thermal and pasting properties of rice starch were also measured by DSC and RVA. Results showed that after ultrasound treatments, the peak and breakdown viscosity increased, while the peak time, pasting temperature and gelatinisation enthalpy decreased. Overall, controlled ultrasound treatments dominantly modified the morphology and physical property of rice starch rather than the fine structure, providing additional information for the application of ultrasound on starch modification.

Keywords: Crystallinity; Morphology; Pasting; Rice starch; Ultrasound.