Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content
The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical pro...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725001129 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850186069136375808 |
|---|---|
| author | Yue Yan Meihan Jia Zuohang Zhou Shensheng Xiao Peili Lin Yiying Wang Yang Fu Xuedong Wang |
| author_facet | Yue Yan Meihan Jia Zuohang Zhou Shensheng Xiao Peili Lin Yiying Wang Yang Fu Xuedong Wang |
| author_sort | Yue Yan |
| collection | DOAJ |
| description | The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical properties of BWS. The results showed that ultrasonic treatment significantly reduced the gel hardness and loss modulus of BWS. The increase in water content during ultrasound effectively enhanced the swelling power of BWS and reduced the peak viscosity. Besides, with the increase of water content and ultrasonic power, the crystallinity of BWS decreased significantly, and the formation of ordered structures was suppressed. In addition, after ultrasonic treatment, the particle size of BWS was decreased, and the surface became rough and concave. In short, ultrasonic treatment effectively improves the processability of BWS and provides a new theoretical basis for physical treatment in the production of cereal starch. |
| format | Article |
| id | doaj-art-2cee6dabf6f54e93ae08bde7e0b509e3 |
| institution | OA Journals |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-2cee6dabf6f54e93ae08bde7e0b509e32025-08-20T02:16:29ZengElsevierUltrasonics Sonochemistry1350-41772025-05-0111610733310.1016/j.ultsonch.2025.107333Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture contentYue Yan0Meihan Jia1Zuohang Zhou2Shensheng Xiao3Peili Lin4Yiying Wang5Yang Fu6Xuedong Wang7Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaHubei Selenium Grain Technology Group Co., Ltd, Enshi 445600, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Corresponding authors.Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Corresponding authors.The physicochemical property of native buckwheat starch (BWS) limits the application, which attracts more attention in the food industry. The objective of this study was to investigate the effects of different ultrasonic powers combined with moisture contents on the structure and physicochemical properties of BWS. The results showed that ultrasonic treatment significantly reduced the gel hardness and loss modulus of BWS. The increase in water content during ultrasound effectively enhanced the swelling power of BWS and reduced the peak viscosity. Besides, with the increase of water content and ultrasonic power, the crystallinity of BWS decreased significantly, and the formation of ordered structures was suppressed. In addition, after ultrasonic treatment, the particle size of BWS was decreased, and the surface became rough and concave. In short, ultrasonic treatment effectively improves the processability of BWS and provides a new theoretical basis for physical treatment in the production of cereal starch.http://www.sciencedirect.com/science/article/pii/S1350417725001129Buckwheat starchUltrasonicMoisture contentCrystallinity |
| spellingShingle | Yue Yan Meihan Jia Zuohang Zhou Shensheng Xiao Peili Lin Yiying Wang Yang Fu Xuedong Wang Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content Ultrasonics Sonochemistry Buckwheat starch Ultrasonic Moisture content Crystallinity |
| title | Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content |
| title_full | Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content |
| title_fullStr | Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content |
| title_full_unstemmed | Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content |
| title_short | Effect of ultrasonic treatment on the physicochemical properties of buckwheat starch: Based on the ultrasonic power and moisture content |
| title_sort | effect of ultrasonic treatment on the physicochemical properties of buckwheat starch based on the ultrasonic power and moisture content |
| topic | Buckwheat starch Ultrasonic Moisture content Crystallinity |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725001129 |
| work_keys_str_mv | AT yueyan effectofultrasonictreatmentonthephysicochemicalpropertiesofbuckwheatstarchbasedontheultrasonicpowerandmoisturecontent AT meihanjia effectofultrasonictreatmentonthephysicochemicalpropertiesofbuckwheatstarchbasedontheultrasonicpowerandmoisturecontent AT zuohangzhou effectofultrasonictreatmentonthephysicochemicalpropertiesofbuckwheatstarchbasedontheultrasonicpowerandmoisturecontent AT shenshengxiao effectofultrasonictreatmentonthephysicochemicalpropertiesofbuckwheatstarchbasedontheultrasonicpowerandmoisturecontent AT peililin effectofultrasonictreatmentonthephysicochemicalpropertiesofbuckwheatstarchbasedontheultrasonicpowerandmoisturecontent AT yiyingwang effectofultrasonictreatmentonthephysicochemicalpropertiesofbuckwheatstarchbasedontheultrasonicpowerandmoisturecontent AT yangfu effectofultrasonictreatmentonthephysicochemicalpropertiesofbuckwheatstarchbasedontheultrasonicpowerandmoisturecontent AT xuedongwang effectofultrasonictreatmentonthephysicochemicalpropertiesofbuckwheatstarchbasedontheultrasonicpowerandmoisturecontent |