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Influence of Ultrasonic Treatment on the Physiochemical Properties and Feature Structure of Pea Starch in Acid and Salt Systems
Author(s) -
Li Wei,
Zhang Fusheng,
Zheng Jiong
Publication year - 2019
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.201900064
Subject(s) - ultrasonic sensor , thixotropy , materials science , rheology , crystallinity , viscosity , raman spectroscopy , starch , chewiness , scanning electron microscope , viscoelasticity , rheometry , composite material , chemical engineering , chemistry , organic chemistry , optics , food science , physics , acoustics , engineering
This study explores the influence of ultrasonic treatment on the physiochemical properties of pea starch (PS), such as gelatinization, rheology, and texture, and on its feature structure in acid and salt systems. Results show that ultrasonic treatment reduced the viscosity and improved the thermal and cold stability of PS in both acid and salt systems, which is reflected through peak viscosity, final viscosity, breakdown value, and setback value. Rheological dynamical analysis reveals that the consistency coefficient (k) considerably decreases, fluid index (n) gradually increases, and thixotropy and viscoelasticity degrades in the two systems after ultrasonic treatment. The hardness, springiness, cohesiveness, chewiness, and gumminess of PS gel all reduce, and their reduction amplitudes enlarge as the ultrasonic power increases. The damage caused by ultrasonic treatment to PS is mainly manifested by glucosidic bond rupture, reduction in the degree of crystallinity, and pits and pot holes formed on the surface of the PS particles. These structural changes are supported by Fourier transform (FT) infrared, FT‐Raman, and scanning electron microscopy detection results. Ultrasonic treatment exerts a significant influence in the acid system with aggravated change degrees of the functional properties of PS. The salt system weakens the destructive effects on PS while strengthening the gel.