Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch

Ultrasonication is a physical treatment employing ultrasound with frequency higher than the threshold of human hearing. In a starch-water system, ultrasonication locally creates strong shear force, high temperature, and free radicals which change the structure and properties of starch. The extent of changes depends on frequency and intensity of ultrasound, duration, and settings of ultrasonication, temperature and moisture content of the system, as well as the starch type. This review summarizes the current knowledge on the influence of ultrasonication on the composition, structure, physicochemical properties, and modifications of starch. The starch-related applications as affected by ultrasonication are also reviewed. Future research to better utilize this green technology is suggested.