Physicochemical properties of ultrasound-pretreated pea starch and its inclusion complexes with lauric acid

Liuyang Xiao; Yingtao Yu; Xiaofan Yang; Zhaojun Wei; Lihong Han

Food Chemistry: X (Dec 2023)

Physicochemical properties of ultrasound-pretreated pea starch and its inclusion complexes with lauric acid

Liuyang Xiao,
Yingtao Yu,
Xiaofan Yang,
Zhaojun Wei,
Lihong Han

Affiliations

Liuyang Xiao: Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People’s Republic of China
Yingtao Yu: Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People’s Republic of China
Xiaofan Yang: Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People’s Republic of China
Zhaojun Wei: Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People’s Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China
Lihong Han: Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People’s Republic of China; Corresponding author at: 204 Wenchang North Street, Yinchuan, Ningxia, China.

Journal volume & issue: Vol. 20
p. 100879

Abstract

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Ultrasound is a promising green technology for modifying starch. The influence of ultrasound pretreatment (UPT) at diverse temperatures on the morphology and molecular structure of pea starch and its ability to form inclusion complexes with lipids were investigated. After UPT at each temperature, the starch granules retained an unchanged crystalline structure but exhibited notable changes in short-range molecular order and molecular structure. In comparison with the samples treated at 0 and 20 °C, pea starch subjected to UPT at 40 °C had a significantly (P ≤ 0.05) higher complexing index with lauric acid (LA) and the starch-LA inclusion complex exhibited a higher enthalpy change, relative crystallinity, and resistant starch content. These differences were attributed to the higher temperature causing changes in the disruption points of starch chains and an enlargement in the molecular weight of linear chains. These results may promote the utilization of ultrasound for effective starch modification.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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