Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum

This research extends the effects of a thermal-ultrasound treatment (at 25, 45, and 65 degrees C for 30 and 60 min) on the physicochemical, structural, and pasting properties of corn starch in presence of Arabic gum. Treated samples had lower leached amylose compared with corn starch, but it was non-significant (p < 0.05). In comparison to alone corn starch and a combination of Arabic gum, thermal-ultrasound treatment increased the swelling power and solubility of samples. Treatment significantly (p < 0.05) decreased the syneresis of treated starch gels, especially at a temperature of < 45 degrees C, but paste clarity was increased at the higher temperature (65 degrees C). The enthalpy of treated samples was in the range 15.20-16.37 J/g. Sonication at 65 degrees C for 60 min had the most destructive effect on corn starch granules, but at 30 min granules were swollen only. FT-IR spectra of samples confirmed the physical modification of thermal-ultrasound treatment. The relative crystallinity index of samples changed in the range 21.88-35.42-% and decreased with rising time and temperature. Sonication at 45 degrees C for 30 and 60 min produced starch-gum mixtures with different pasting properties. Thermal-ultrasound treatment in presence of gum can be a viable technique to modify starches with different functionality.

Automated summary

This research investigates the effects of thermal-ultrasound treatment on the physicochemical, structural, and pasting properties of corn starch in the presence of Arabic gum. The treatment increases the swelling power and solubility of samples and reduces syneresis of starch gels. The study also finds that longer treatment time and higher temperature lead to greater modifications in the starch granules.