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Physicochemical Properties of Sonicated Mung Bean, Potato, and Rice Starches
Author(s) -
Chung Koo Min,
Moon Tae Wha,
Kim Hyunjung,
Chun Jae Kun
Publication year - 2002
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2002.79.5.631
Subject(s) - sonication , chemistry , breakage , starch , mung bean , food science , centrifugation , viscosity , degree of polymerization , maize starch , potato starch , polymerization , chromatography , organic chemistry , polymer , materials science , composite material , physics , quantum mechanics
Mung bean, potato, and rice starch solutions (5%, w/w) were sonicated for up to 5 min after heating, and their physicochemical properties were investigated. Alkaline viscosities, including the apparent and inherent viscosities of starches, decreased. The residues of the swollen starch granules after pasting and centrifugation were also reduced prominently by sonication. Average degree of polymerization did not change with sonication. The starch paste became more transparent, and the hot paste viscosity measured at 70°C decreased remarkably. Results indicate that changes in the physicochemical properties of starch were induced by the disruption of swollen granules rather than the breakage of glucosidic linkages with sonication.