title: Morphological, physicochemical, and viscoelastic properties of sonicated corn starch.
abstract: In the present work, different parameters of ultrasound treatment were studied for physical modification of corn starch. The results revealed that the influence of sonication strongly depends on temperature (25-65 °C) and exposure time (5-15 min), while concentration (10-20% w/w) and ultrasound amplitude (50 and 100%) have little influence on functional and rheological properties. SEM micrographs demonstrated the damage induced by ultrasound on starch granules' surface. The solubility, swelling power, and gel clarity were increased. Ultrasonication decreased the gelatinisation enthalpy and temperature range while the X-ray pattern and crystallinity remained almost unchanged, except for samples treated at onset temperature as measured by DSC. The pseudoplasticity and consistency coefficient decreased; also, apparent viscosity diminished prominently. The pasting behaviour of samples was altered without any clear change in gel strength characterised by loss factor. The results of the present work provide further insight into the mode of action of ultrasound on modifying corn starch granules.
authors.affiliation: Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Khorasan, Iran.
authors.forename: Asad
authors.initials: A
authors.lastname: Mohammad Amini
authors.affiliation: Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Khorasan, Iran. Electronic address: s.razavi@um.ac.ir.
authors.forename: Seyed Mohammad Ali
authors.initials: SM
authors.lastname: Razavi
authors.affiliation: Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Khorasan, Iran.
authors.forename: Seyed Ali
authors.initials: SA
authors.lastname: Mortazavi
mesh_terms: D002152:Calorimetry, Differential Scanning; D004548:Elasticity / Q000528:radiation effects*; D005780:Gelatin / Q000737:chemistry; D008855:Microscopy, Electron, Scanning; D012212:Rheology; D012995:Solubility; D013010:Sonication; D013213:Starch / Q000737:chemistry* / Q000528:radiation effects; D013696:Temperature; D013816:Thermodynamics; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry* / Q000528:radiation effects
chemical_list: D005780:Gelatin; D013213:Starch
keywords: Corn starch; Functional properties; Morphology; Sonication; Viscoelastic properties