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Ultrasound Assisted Extraction of Yam ( Dioscorea bulbífera ) Starch: Effect on Morphology and Functional Properties
Author(s) -
Bernardo Cristiany Oliveira,
Ascheri José Luis Ramírez,
Chávez Davy William Hidalgo,
Carvalho Carlos Wanderlei Piler
Publication year - 2018
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201700185
Subject(s) - starch , extraction (chemistry) , sonication , scanning electron microscope , materials science , solubility , yield (engineering) , dioscorea , particle size , swelling , chemistry , chemical engineering , nuclear chemistry , food science , analytical chemistry (journal) , chromatography , composite material , organic chemistry , engineering , medicine , alternative medicine , pathology
After the grinding stage of yam tubers, ultrasonic treatment (UT) is compared to traditional starch extraction. Different sonication conditions of amplitude (12, 40, and 68%) and time (3, 6, and 9 min) are evaluated along two other treatments: a control (0% amplitude) and 70% amplitude for 15 min, in order to compare the traditional extraction method and extreme ultrasonic conditions. Extraction yield, centesimal composition, color instrumental analysis, scanning electron microscopy, optical microscopy, particle size, x‐ray diffraction, swelling power and solubility, paste clarity, pasting properties, thermal properties, and absolute density are used to evaluate the isolated starches. Yield increased from 29.85% (control) to 32.09% (70% amplitude, 15 min). The surface of certain sonicated treated starch becomes damaged, also amorphous region is reduced, but no change in the crystalline pattern of starch is observed, characterized as B type. Except for treated starches at 70% amplitude for 15 min, all others showed no change or slight increase of peak viscosity. Despite the increase in yield, ultrasound caused changes on physical and chemical characteristics, depending on time and amplitude, hence it may be used as alternative technique for physical starch modification, for example, for producing thickeners agent.