2012•Food Science and Technology InternationalRequires access
The effect of ultrasound on the chemical reaction properties of cassava starch
Liao An-ping
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Abstract
Starch grain has crystallization area and non-crystalline area in the interior.Chemical reactions commonly occur mainly in non-crystalline area.Experiments showed that cassava starch particles of ultrasonic kept basically original cassava starch particles shape and the polarization cross of cassava starch particles weakened or disappeared.The original structure of cassava starch molecules hadn’t been destroyed and new compounds didn’t produced after ultrasonic.By ultrasound actions,cassava starch crystal index drop,cassava starch granular surface crystal structure had been destroyed and particle surface smooth level off no longer.Hydroxypropul starch had been synthetized respectively with cassava starch after ultrasonic and original cassava starch,degree of substitution of hydroxypropyl starch were 0.1895 and 0.0725.The experimental results showed that chemical reaction performance of cassava starch after ultrasonic had been enhanced.Starch crystalline structure had been destroyed,so chemical reagents easily go into starch grain.Therefore the contact area increased and the performance of the starch grain in the reaction could be improved.