Ultrasound based modification and structural-functional analysis of corn and cassava starch

In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and ph...

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Autores principales:	Abdul Rahaman, Ankita Kumari, Xin-An Zeng, Muhammad Adil Farooq, Rabia Siddique, Ibrahim Khalifa, Azhari Siddeeg, Maratab Ali, Muhammad Faisal Manzoor
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Ultrasound Starch molecules Structural properties Corn & cassava Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/e2db7bba734949e18e845623e17e70a1
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id	oai:doaj.org-article:e2db7bba734949e18e845623e17e70a1
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spelling	oai:doaj.org-article:e2db7bba734949e18e845623e17e70a12021-12-02T04:59:45ZUltrasound based modification and structural-functional analysis of corn and cassava starch1350-417710.1016/j.ultsonch.2021.105795https://doaj.org/article/e2db7bba734949e18e845623e17e70a12021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003370https://doaj.org/toc/1350-4177In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch’s versatility, low cost, and comfort of use after processing with altered physicochemical properties.Abdul RahamanAnkita KumariXin-An ZengMuhammad Adil FarooqRabia SiddiqueIbrahim KhalifaAzhari SiddeegMaratab AliMuhammad Faisal ManzoorElsevierarticleUltrasoundStarch moleculesStructural propertiesCorn & cassavaChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105795- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Ultrasound Starch molecules Structural properties Corn & cassava Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Ultrasound Starch molecules Structural properties Corn & cassava Chemistry QD1-999 Acoustics. Sound QC221-246 Abdul Rahaman Ankita Kumari Xin-An Zeng Muhammad Adil Farooq Rabia Siddique Ibrahim Khalifa Azhari Siddeeg Maratab Ali Muhammad Faisal Manzoor Ultrasound based modification and structural-functional analysis of corn and cassava starch
description	In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch’s versatility, low cost, and comfort of use after processing with altered physicochemical properties.
format	article
author	Abdul Rahaman Ankita Kumari Xin-An Zeng Muhammad Adil Farooq Rabia Siddique Ibrahim Khalifa Azhari Siddeeg Maratab Ali Muhammad Faisal Manzoor
author_facet	Abdul Rahaman Ankita Kumari Xin-An Zeng Muhammad Adil Farooq Rabia Siddique Ibrahim Khalifa Azhari Siddeeg Maratab Ali Muhammad Faisal Manzoor
author_sort	Abdul Rahaman
title	Ultrasound based modification and structural-functional analysis of corn and cassava starch
title_short	Ultrasound based modification and structural-functional analysis of corn and cassava starch
title_full	Ultrasound based modification and structural-functional analysis of corn and cassava starch
title_fullStr	Ultrasound based modification and structural-functional analysis of corn and cassava starch
title_full_unstemmed	Ultrasound based modification and structural-functional analysis of corn and cassava starch
title_sort	ultrasound based modification and structural-functional analysis of corn and cassava starch
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/e2db7bba734949e18e845623e17e70a1
work_keys_str_mv	AT abdulrahaman ultrasoundbasedmodificationandstructuralfunctionalanalysisofcornandcassavastarch AT ankitakumari ultrasoundbasedmodificationandstructuralfunctionalanalysisofcornandcassavastarch AT xinanzeng ultrasoundbasedmodificationandstructuralfunctionalanalysisofcornandcassavastarch AT muhammadadilfarooq ultrasoundbasedmodificationandstructuralfunctionalanalysisofcornandcassavastarch AT rabiasiddique ultrasoundbasedmodificationandstructuralfunctionalanalysisofcornandcassavastarch AT ibrahimkhalifa ultrasoundbasedmodificationandstructuralfunctionalanalysisofcornandcassavastarch AT azharisiddeeg ultrasoundbasedmodificationandstructuralfunctionalanalysisofcornandcassavastarch AT maratabali ultrasoundbasedmodificationandstructuralfunctionalanalysisofcornandcassavastarch AT muhammadfaisalmanzoor ultrasoundbasedmodificationandstructuralfunctionalanalysisofcornandcassavastarch
_version_	1718400922973896704

Ultrasound based modification and structural-functional analysis of corn and cassava starch

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