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KMID : 0380620170490050507
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 5 p.507 ~ p.512
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Effects of sonication on physicochemical properties and pore formation of maize starch
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Choi Eun-Hee
Lee Jae-Kwon
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Abstract
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The physicochemical properties of maize starch sonicated at various amplitudes (100, 200, and 300W) and times (10, 30, and 50 min) were examined. The amount of enzyme-susceptible starch increased marginally after sonication. Sonication increased the amount of oil absorbed in the starch although the degree of oil absorption decreased with an extension of the sonication time, implied that different types and extent of damages occurred. Scanning electron microscopy revealed that ultrasound sonication did not form pores on the surfaces, but caused damages such as depression and erosion. Pasting viscosity of starch decreased with an increase in the severity of sonication conditions because of the weakened polymer network. X-ray diffraction suggested that the crystalline domains in starch were not susceptible to sonication and were more resistance to degradation. Sonicated starch formed more pin-holes on the surfaces in the initial glucoamylase reaction; subsequently, as the reaction proceeded, porous starch with enlarged pores was formed and finally, disrupted granular fragments were observed.
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KEYWORD
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ultrasound, physicochemical properties, porous starch, glucoamylase
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