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Almeida RLJ, Santos NC, Santos Pereira T, Monteiro SS, Silva LRI, Silva Eduardo R, Alves IL, Santos ES. Extraction and modification of Achachairu's seed (
Garcinia humilis
) starch using high‐intensity low‐frequency ultrasound. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil
| | - Tamires Santos Pereira
- Department of Process Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Shênia Santos Monteiro
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | - Raphael Silva Eduardo
- Department of Chemical Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | - Israel Luna Alves
- Department of Food Technology Federal University of Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
| | - Everaldo Silvino Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Rio Grande do Norte Brazil
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2
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Zhang Y, Dai Y, Hou H, Li X, Dong H, Wang W, Zhang H. Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality. Food Chem X 2020; 5:100077. [PMID: 32072153 PMCID: PMC7011029 DOI: 10.1016/j.fochx.2020.100077] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 12/19/2019] [Accepted: 01/17/2020] [Indexed: 11/18/2022] Open
Abstract
The purpose of this study was to reveal the influence mechanism of preparing high quality modified starch by ultrasonic-assisted treatment. In this paper, ultrasonic modified starch and octenyl succinic anhydride (OSA) modified starch were prepared under ultrasonic conditions. The effect of ultrasound on the structure and properties of native starch were studied to see whether ultrasound could produce mechanochemical effect on starch granules. Then the mechanism of ultrasonic effect on the quality of OSA-modified starch was revealed by mechanochemical effect. The results showed that the morphology and crystalline regions of starch granules were destroyed after ultrasonic treatment, and the structure and properties of starch granules changed in different stages. These changes showed that ultrasonic treatment produced significant mechanochemical effect on starch granules. Thus the quality of OSA-modified starch prepared by ultrasonic-assisted treatment was improved significantly, and its influence mechanism was analyzed using the theory of mechanochemistry.
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Affiliation(s)
- Yujie Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR China
| | - Xiangyang Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR China
| | - Haizhou Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, PR China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai’an, Shandong 271018, PR China
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3
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Zhang Y, Chen L, Yu K, Dai Y, Wang L, Ding X, Hou H, Wang W, Zhang H, Li X, Dong H. Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch. FOOD SCI TECHNOL INT 2019; 26:254-264. [PMID: 31726872 DOI: 10.1177/1082013219883054] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32-60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.
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Affiliation(s)
- Yujie Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Lulu Chen
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Kexue Yu
- College of Food Science and Engineering, Shandong Institute of Agricultural Engineering, Ji'nan, PR China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Lei Wang
- Shandong Institute for Food and Drug Control, Ji'nan, PR China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Xiangyang Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
| | - Haizhou Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, PR China
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Virant-Doberlet M, Kuhelj A, Polajnar J, Šturm R. Predator-Prey Interactions and Eavesdropping in Vibrational Communication Networks. Front Ecol Evol 2019. [DOI: 10.3389/fevo.2019.00203] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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