Microstructural and techno-functional properties of cassava starch modified by ultrasound

YULIANA MONROY; SANDRA RIVERO; MARÍA ALEJANDRA GARCÍA

ULTRASONICS SONOCHEMISTRY.

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2017

1350-4177

This work was focused on the correlation between the structural and techno-functional properties of ultrasoundtreated cassava starch for the preparation of tailor-made starch-based ingredients and derivatives. Furthermore,the effect of treatment time, sample conditioning and ultrasound amplitude was studied. Ultrasonic treatment ofcassava starch induced structural disorganization and microstructural changes evidenced mainly in the morphologicalcharacteristics of the granules and in their degrees of crystallinity. These structural modificationswere supported by ATR-FTIR and SEM and CSLM studies as well as DRX and thermal analysis. The selection ofthe processing conditions is critical due to the complete gelatinization of the starch was produced with themaximum amplitude tested and without temperature control. Rheological dynamical analysis indicated changesat the molecular level in starch granules due to the ultrasound treated, revealing the paste stability under refrigerationcondition. PCA allow to establish the interrelationships between microstructural and techno-functionalproperties. In summary, different starch derivatives could be obtained by adjusting the ultrasoundtreatment conditions depending on their potential applications.