2011•Cereals & OilsRequires access

Effect of ultrasonic treatment on state of aggregate structure of corn starch

Qiang Huang

Abstract

In this paper,the changes in molecular weight distribution,amylose and amylopectin components of starch were investigated after the starch particles were treated by ultrasonic.The results showed that with the increase of ultrasonic time,the rate of hydrolysis of starch gradually increased, while molecular weight of amylopectin dropped sharply,amylose content increased and formed new amylose lipid complexes.

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Available abstract

Key concepts: Amylopectin, Amylose, Starch, Hydrolysis, Chemistry, Corn starch, Ultrasonic sensor, Food science