Cargando…

Changes in the structural and physicochemical characteristics of sonicated potato flour

Ultrasound has been widely used for physical modifications of starch because of its effectiveness and environment friendliness; however, only a few reports have focused on the effect of varying ultrasonic treatments on the physicochemical properties of potato flour. In the present study, ultrasound...

Descripción completa

Detalles Bibliográficos
Autores principales: Hou, Xiaoyan, Li, Xiaowan, Li, Jianlong, Cong, Jun, Jiang, Lingyan, Shen, Guanghui, Chen, Anjun, Zhang, Zhiqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10482878/
https://www.ncbi.nlm.nih.gov/pubmed/37666069
http://dx.doi.org/10.1016/j.ultsonch.2023.106573
_version_ 1785102267965243392
author Hou, Xiaoyan
Li, Xiaowan
Li, Jianlong
Cong, Jun
Jiang, Lingyan
Shen, Guanghui
Chen, Anjun
Zhang, Zhiqing
author_facet Hou, Xiaoyan
Li, Xiaowan
Li, Jianlong
Cong, Jun
Jiang, Lingyan
Shen, Guanghui
Chen, Anjun
Zhang, Zhiqing
author_sort Hou, Xiaoyan
collection PubMed
description Ultrasound has been widely used for physical modifications of starch because of its effectiveness and environment friendliness; however, only a few reports have focused on the effect of varying ultrasonic treatments on the physicochemical properties of potato flour. In the present study, ultrasound at varying power levels (200, 300, 400, 500, and 600 W) and time intervals (20, 40, 60, 80, and 100 min) were used to obtain sonicated flour. Sonicated potato flour exhibited a significant (P < 0.05) decrease in blue value and oil holding capacity but an increase in swelling power, water solubility, syneresis rate, and transparency. Moreover, ultrasound decreased the RDS content while increasing RS and SDS contents. Thermal properties demonstrated significant (P < 0.05) increases in T(0) (64.39℃–83.52℃) and T(C) (144.29℃–146.87℃) but a decrease in ΔH of the sonicated flour. SEM revealed wrinkles, less debris, and larger particle size at the surface of the sonicated flour. FTIR profiles of all samples exhibited similar characteristics peaks, but the sonicated flour had a higher R(1047/1022) value. Additionally, ultrasound did not affect crystalline patterns, but it increased the crystallinity of the sonicated flour. Our study contributes to the understanding of physicochemical property changes of sonicated potato flour, which could have industrial applications.
format Online
Article
Text
id pubmed-10482878
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-104828782023-09-08 Changes in the structural and physicochemical characteristics of sonicated potato flour Hou, Xiaoyan Li, Xiaowan Li, Jianlong Cong, Jun Jiang, Lingyan Shen, Guanghui Chen, Anjun Zhang, Zhiqing Ultrason Sonochem Original Research Article Ultrasound has been widely used for physical modifications of starch because of its effectiveness and environment friendliness; however, only a few reports have focused on the effect of varying ultrasonic treatments on the physicochemical properties of potato flour. In the present study, ultrasound at varying power levels (200, 300, 400, 500, and 600 W) and time intervals (20, 40, 60, 80, and 100 min) were used to obtain sonicated flour. Sonicated potato flour exhibited a significant (P < 0.05) decrease in blue value and oil holding capacity but an increase in swelling power, water solubility, syneresis rate, and transparency. Moreover, ultrasound decreased the RDS content while increasing RS and SDS contents. Thermal properties demonstrated significant (P < 0.05) increases in T(0) (64.39℃–83.52℃) and T(C) (144.29℃–146.87℃) but a decrease in ΔH of the sonicated flour. SEM revealed wrinkles, less debris, and larger particle size at the surface of the sonicated flour. FTIR profiles of all samples exhibited similar characteristics peaks, but the sonicated flour had a higher R(1047/1022) value. Additionally, ultrasound did not affect crystalline patterns, but it increased the crystallinity of the sonicated flour. Our study contributes to the understanding of physicochemical property changes of sonicated potato flour, which could have industrial applications. Elsevier 2023-08-30 /pmc/articles/PMC10482878/ /pubmed/37666069 http://dx.doi.org/10.1016/j.ultsonch.2023.106573 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Original Research Article
Hou, Xiaoyan
Li, Xiaowan
Li, Jianlong
Cong, Jun
Jiang, Lingyan
Shen, Guanghui
Chen, Anjun
Zhang, Zhiqing
Changes in the structural and physicochemical characteristics of sonicated potato flour
title Changes in the structural and physicochemical characteristics of sonicated potato flour
title_full Changes in the structural and physicochemical characteristics of sonicated potato flour
title_fullStr Changes in the structural and physicochemical characteristics of sonicated potato flour
title_full_unstemmed Changes in the structural and physicochemical characteristics of sonicated potato flour
title_short Changes in the structural and physicochemical characteristics of sonicated potato flour
title_sort changes in the structural and physicochemical characteristics of sonicated potato flour
topic Original Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10482878/
https://www.ncbi.nlm.nih.gov/pubmed/37666069
http://dx.doi.org/10.1016/j.ultsonch.2023.106573
work_keys_str_mv AT houxiaoyan changesinthestructuralandphysicochemicalcharacteristicsofsonicatedpotatoflour
AT lixiaowan changesinthestructuralandphysicochemicalcharacteristicsofsonicatedpotatoflour
AT lijianlong changesinthestructuralandphysicochemicalcharacteristicsofsonicatedpotatoflour
AT congjun changesinthestructuralandphysicochemicalcharacteristicsofsonicatedpotatoflour
AT jianglingyan changesinthestructuralandphysicochemicalcharacteristicsofsonicatedpotatoflour
AT shenguanghui changesinthestructuralandphysicochemicalcharacteristicsofsonicatedpotatoflour
AT chenanjun changesinthestructuralandphysicochemicalcharacteristicsofsonicatedpotatoflour
AT zhangzhiqing changesinthestructuralandphysicochemicalcharacteristicsofsonicatedpotatoflour