FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (5): 128-134.doi: 10.7506/spkx1002-6630-201805020

• Food Engineering • Previous Articles     Next Articles

Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Potato Starch

ZHANG Kuiliang, DAI Yangyong*, HOU Hanxue, DONG Haizhou, LI Xiangyang, ZHANG Hui, LIU Chuanfu, ZHANG Yujie   

  1. Engineering and Technology Center for Grain Processing in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
  • Online:2018-03-15 Published:2018-03-14

Abstract: This investigation was done in order to study the effect of ultrasonic treatment on the microstructure and physicochemical properties of potato starch. The microstructure and physicochemical properties were investigated by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), rapid viscosity analyzer (RVA), and polarized light microscopy (PLM). The mechanochemical effect of ultrasonic treatment on potato starch was revealed. The results showed that due to the loose structure of the internal elongated hilum region of potato starch granules, ultrasonic treatment caused significant mechanochemical effects on potato starch. With the increase of ultrasonic time, the inner part of potato starch granules gradually experienced the stages of stress, aggregation and agglomeration. After ultrasonic treatment, the structure of potato starch granules was changed, consequently leading to significant changes in its physiochemical properties.

Key words: ultrasonic treatment, potato starch, physicochemical properties, structure

CLC Number: