Changes in the physicochemical properties of wheat starch as affected by power ultrasound

Ultrasonic treatment is a relatively cheap, simple and energy saving technique and has become an emerging technology for modifying important compounds of food products including starch. This paper reports the effect of the high power ultrasound bath of 240W, 35 kHz, for 20, 40 and 60min on wheat starch suspension (20%w/v). Scanning electron microscopy (SEM) observations showed fissures and depressions on starch granule surface. By the increase in sonication time a progressive increase in solubility was observed. Swelling power and gel strength of 20 and 40 minultrasonically treated starches improved, while 60 min sonication has shown a decrease in these properties due to starch granule distortion

کلیدواژه ها:

ultrasound ، wheat starch ، modification ، physicochemical properties