期刊
POLYMERS
卷 12, 期 8, 页码 -出版社
MDPI
DOI: 10.3390/polym12081718
关键词
starch; ultrasound; microwave; dual treatment; long; and short-range molecular order
资金
- National Key Research and Development Program of China [2019YFD1001604]
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China [SPFW2020YB03]
- Pre-Research Project of Innovation Project of Beijing Academy of Science and Technology [PXM2020_178305_000007]
- Fundamental Research Funds to the Central Universities of China [2015ZCQ-SW-04]
This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.
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