Effects of sonication on physicochemical properties and pore formation of maize starch

초음파처리가 옥수수전분의 이화학특성과 기공 형성에 미치는 영향

  • Choi, Eun-Hee (Department of Food Science and Biotechnology, College of Natural Science, Kyonggi University) ;
  • Lee, Jae-Kwon (Department of Food Science and Biotechnology, College of Natural Science, Kyonggi University)
  • 최은희 (경기대학교 자연과학대학 식품생물공학과) ;
  • 이재권 (경기대학교 자연과학대학 식품생물공학과)
  • Received : 2017.05.18
  • Accepted : 2017.05.25
  • Published : 2017.10.31


The physicochemical properties of maize starch sonicated at various amplitudes (100, 200, and 300 W) and times (10, 30, and 50 min) were examined. The amount of enzyme-susceptible starch increased marginally after sonication. Sonication increased the amount of oil absorbed in the starch although the degree of oil absorption decreased with an extension of the sonication time, implied that different types and extent of damages occurred. Scanning electron microscopy revealed that ultrasound sonication did not form pores on the surfaces, but caused damages such as depression and erosion. Pasting viscosity of starch decreased with an increase in the severity of sonication conditions because of the weakened polymer network. X-ray diffraction suggested that the crystalline domains in starch were not susceptible to sonication and were more resistance to degradation. Sonicated starch formed more pin-holes on the surfaces in the initial glucoamylase reaction; subsequently, as the reaction proceeded, porous starch with enlarged pores was formed and finally, disrupted granular fragments were observed.


ultrasound;physicochemical properties;porous starch;glucoamylase


Supported by : 경기대학교


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