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Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction
As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase its added value, it is necessary to modify pea starch to enlarge its application. In this study, the efficiency of combining ultrason...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445431/ https://www.ncbi.nlm.nih.gov/pubmed/36055014 http://dx.doi.org/10.1016/j.ultsonch.2022.106136 |
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author | Wang, Ning Shi, Ningning Fei, Hongli Liu, Yuan Zhang, Yaqi Li, Zhijiang Ruan, Changqing Zhang, Dongjie |
author_facet | Wang, Ning Shi, Ningning Fei, Hongli Liu, Yuan Zhang, Yaqi Li, Zhijiang Ruan, Changqing Zhang, Dongjie |
author_sort | Wang, Ning |
collection | PubMed |
description | As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase its added value, it is necessary to modify pea starch to enlarge its application. In this study, the efficiency of combining ultrasonic with alkali in the extraction of pea starch was evaluated and compared to conventional alkali extraction. Ultrasonic-assisted alkali extraction conditions were optimized using single-factor experiments and response surface methodology. The results revealed that maximum yield of pea starch (54.43 %) was achieved using ultrasound-assisted alkali extraction under the following conditions: sodium hydroxide solution with a concentration of 0.33 %, solid/alkali solution ratio of 1:6 (w/v), ultrasonic power of 240 W, temperature of 42 °C, and extraction time of 22 min. The ultrasound-assisted alkali extraction yielded 13.72 % greater pea starch than conventional alkali extraction. On the other hand, morphological, structural, and physicochemical properties of the obtained starch isolates were evaluated. The ultrasound-assisted alkali extraction resulted in pea starch with greater amylose content, water-solubility, swelling power, and viscosity compared with conventional alkali extraction. Furthermore, ultrasonication influenced the morphological properties of pea starch granules, while the molecular structure and crystal type were not affected. Moreover, the ultrasonic-assisted extraction produced starch with a slightly greater resistant starch content. Therefore, ultrasonic-assisted extraction can be suggested as a potential method for extracting pea starch with improved functional properties. |
format | Online Article Text |
id | pubmed-9445431 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-94454312022-09-07 Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction Wang, Ning Shi, Ningning Fei, Hongli Liu, Yuan Zhang, Yaqi Li, Zhijiang Ruan, Changqing Zhang, Dongjie Ultrason Sonochem Short Communication As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase its added value, it is necessary to modify pea starch to enlarge its application. In this study, the efficiency of combining ultrasonic with alkali in the extraction of pea starch was evaluated and compared to conventional alkali extraction. Ultrasonic-assisted alkali extraction conditions were optimized using single-factor experiments and response surface methodology. The results revealed that maximum yield of pea starch (54.43 %) was achieved using ultrasound-assisted alkali extraction under the following conditions: sodium hydroxide solution with a concentration of 0.33 %, solid/alkali solution ratio of 1:6 (w/v), ultrasonic power of 240 W, temperature of 42 °C, and extraction time of 22 min. The ultrasound-assisted alkali extraction yielded 13.72 % greater pea starch than conventional alkali extraction. On the other hand, morphological, structural, and physicochemical properties of the obtained starch isolates were evaluated. The ultrasound-assisted alkali extraction resulted in pea starch with greater amylose content, water-solubility, swelling power, and viscosity compared with conventional alkali extraction. Furthermore, ultrasonication influenced the morphological properties of pea starch granules, while the molecular structure and crystal type were not affected. Moreover, the ultrasonic-assisted extraction produced starch with a slightly greater resistant starch content. Therefore, ultrasonic-assisted extraction can be suggested as a potential method for extracting pea starch with improved functional properties. Elsevier 2022-08-24 /pmc/articles/PMC9445431/ /pubmed/36055014 http://dx.doi.org/10.1016/j.ultsonch.2022.106136 Text en © 2022 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 | Short Communication Wang, Ning Shi, Ningning Fei, Hongli Liu, Yuan Zhang, Yaqi Li, Zhijiang Ruan, Changqing Zhang, Dongjie Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction |
title | Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction |
title_full | Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction |
title_fullStr | Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction |
title_full_unstemmed | Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction |
title_short | Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction |
title_sort | physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction |
topic | Short Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445431/ https://www.ncbi.nlm.nih.gov/pubmed/36055014 http://dx.doi.org/10.1016/j.ultsonch.2022.106136 |
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