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

Author:

Li Gang1,Ge Xiaohong1,Guo Changsheng1,Liu Benguo1ORCID

Affiliation:

1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China

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.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Henan Province of China

Key Scientific Research Project of Colleges and Universities in Henan Province of China

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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