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• W2759495245 abstract "The effects of sonication on the retrogradation, gel texture properties, intrinsic viscosity and degradation of potato starch paste (PSP) were investigated using a specially designed reactor to study changes in molecular structure and functional properties. The retrogradation was analyzed by an x-ray diffractometry. The gel texture properties were analyzed by texture profile analysis (TPA) and the intrinsic viscosity was analyzed using a Cannon-Ubbelohde viscometer at different sonication times, intensities and PSP concentrations. The molecular weight of PSP was determined using gel permeation chromatography (GPC). The results showed that retrogradation of PSP occurred when it was placed in a high density ultrasonic field, and was accompanied by a transition from crystalline type B to type VH. The TPA results indicated remarkable decreases in gel texture properties (hardness, fracture ability, adhesiveness, gumminess, and chewiness) when the sonication time was prolonged, the intensity was increased and when the PSP concentration was reduced. Intrinsic viscosity decreased with extended sonication time and at higher intensity, but increased as the PSP concentration increased. The GPC results showed that the average molecular weight of PSP decreased significantly upon ultrasonic irradiation and the sample had a narrower distribution of molecular weight. The degradation kinetics were adequately described by the Baramboim models. Radical trapping by 2,2-diphenylpicrylhydrazyl was used to assess the radical-attack mechanism in PSP subjected to ultrasound. Under the reaction conditions, degradation of PSP in the ultrasound field is caused by OH radicals and mechanochemical effects. Mechanochemical effects were the main cause of bond scission." @default.
• W2759495245 created "2017-10-06" @default.
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• W2759495245 date "2019-10-01" @default.
• W2759495245 modified "2023-10-11" @default.
• W2759495245 title "Retrogradation, gel texture properties, intrinsic viscosity and degradation mechanism of potato starch paste under ultrasonic irradiation" @default.
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• W2759495245 doi "https://doi.org/10.1016/j.foodhyd.2017.08.035" @default.
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