TY - JOUR
T1 - Isothermal and temperature-cycling retrogradation of high-amylose corn starch
T2 - Impact of sonication on its structural and retrogradation properties
AU - Han, Kyu Tae
AU - Kim, Ha Ram
AU - Moon, Tae Wha
AU - Choi, Seung Jun
N1 - Publisher Copyright:
© 2021
PY - 2021/8
Y1 - 2021/8
N2 - In this study, the effects of sonication and temperature-cycled storage on the structural properties and resistant starch content of high-amylose corn starch were investigated. Sonication induced a partial depolymerization of the molecular structures of amylopectin and amylose. Sonication treatment induced the appropriate structural changes for retrogradation. Although the relative crystallinity of sonicated starch was lower than that of non-sonicated starch, sonicated starch after retrogradation showed much higher relative crystallinity than non-sonicated starch. Regardless of sonication treatment, temperature-cycled storage resulted in a higher degree of retrogradation than isothermal storage, but the rate of retrogradation was greater in sonicated starch than in non-sonicated starch, as supported by retrogradation enthalpy, the Avrami constant, and relative crystallinity. The highly developed crystalline structure in sonicated starches due to retrogradation was reflected by the large amount of resistant starch.
AB - In this study, the effects of sonication and temperature-cycled storage on the structural properties and resistant starch content of high-amylose corn starch were investigated. Sonication induced a partial depolymerization of the molecular structures of amylopectin and amylose. Sonication treatment induced the appropriate structural changes for retrogradation. Although the relative crystallinity of sonicated starch was lower than that of non-sonicated starch, sonicated starch after retrogradation showed much higher relative crystallinity than non-sonicated starch. Regardless of sonication treatment, temperature-cycled storage resulted in a higher degree of retrogradation than isothermal storage, but the rate of retrogradation was greater in sonicated starch than in non-sonicated starch, as supported by retrogradation enthalpy, the Avrami constant, and relative crystallinity. The highly developed crystalline structure in sonicated starches due to retrogradation was reflected by the large amount of resistant starch.
KW - Avrami kinetics model
KW - High-amylose corn starch
KW - Resistant starch
KW - Retrogradation
KW - Sonication
KW - Structural properties
UR - https://www.scopus.com/pages/publications/85108587632
U2 - 10.1016/j.ultsonch.2021.105650
DO - 10.1016/j.ultsonch.2021.105650
M3 - Article
C2 - 34182316
AN - SCOPUS:85108587632
SN - 1350-4177
VL - 76
JO - Ultrasonics Sonochemistry
JF - Ultrasonics Sonochemistry
M1 - 105650
ER -