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- W2392877013 abstract "The treating effects of single frequency ultrasound of 40 kHz,80 kHz and dual-frequency ultrasound of 40 kHz + 80 kHz on structure and properties of sweet potato starch were investigated. Using scanning electron microscopy, many dents and holes were found on the surface of starch granules after ultrasonic treatment. FT-IR analysis indicates that above ultrasounds doesn't destroy the functional groups of starch, but damage its crystal structure. As a result, its crystalline index decreases. The analysis of the adsorption spectra of starch-iodine complex shows that above ultrasounds destroy amylopectin and starch chains, and the amylose content increases. Brabender curves show that the viscosity of starch could be reduced effectively by ultrasonic treatment, and the peak viscosity of starch treated with dual-frequency ultrasound is 15.66% lower than that of the native starch. In addition, the transmittance of the starch increases by ultrasonic treatment. The starch treated by dual-frequency ultrasound for 30 min shows the maximum transmittance, and it is a 5.3% increase as compared with the native starch. However, continuously increasing ultrasonic treatment time could lead to the decrease of the transmittance of the starch. Compared to single frequency of 40 kHz and 80 kHz, dual-frequency ultrasonic treatment causes the most obvious changes for the structure and properties of the starch, 80 kHz is the second, and 40 kHz the smallest." @default.
- W2392877013 created "2016-06-24" @default.
- W2392877013 creator A5090129847 @default.
- W2392877013 date "2014-01-01" @default.
- W2392877013 modified "2023-09-25" @default.
- W2392877013 title "Effects of Dual-Frequency Ultrasound on Structure and Properties of Sweet Potato Starch" @default.
- W2392877013 hasPublicationYear "2014" @default.
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