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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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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 |
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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 |
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