Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch
Gang Li, Xiaohong Ge, Changsheng Guo, Benguo Liu
Foods
Abstract
The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the process of treatment, there were some depressions and pores on the surface of pea starch granules. Although the crystallization type of starch was retained, its crystallinity decreased. The pasting temperature of pea starch remained stable after ultrasonic treatment, but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setback viscosity all declined significantly. The transparency of starch paste decreased, but proper ultrasonic treatment could improve the strength of starch gel. The obtained results can provide a reference for the physical modification of pea starch.
Extracted Claims
12 claims extracted from this paper into the knowledge graph
ultrasonic treatment decreased crystallinity
“Although the crystallization type of starch was retained, its crystallinity decreased.”
ultrasonic treatment increased particle size
“The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch.”
ultrasonic treatment decreased setback viscosity
“but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setback viscosity all declined significantly.”