Recent progress of starch modification assisted by ultrasonic wave

WANG, Baoshi; ZHONG, Zhiyi; WANG, Yingying; YUAN, Shufen; JIANG, Yibo; LI, Ziming; LI, Yating; YAN, Zhenbo; MENG, Li; QIU, Liyou

doi:10.1590/fst.107522

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Food Science and Technology

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Review Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.107522 copy

Recent progress of starch modification assisted by ultrasonic wave

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Starch is a kind of natural polymer, which is the main energy source for human body and important industrial raw materials. As a new non-thermal processing technology, ultrasonic has the advantages of green energy-saving, safety, high efficiency and convenient application. It plays an important role in starch modification process. In this paper, the effects of ultrasound on the multi-scale structure and physicochemical properties of starch were reviewed. The application of ultrasonic synergistic modification in starch modification was also analyzed, which is expected to provide some reference for the green modification of starch and its industrial production and application.

Keywords:
ultrasonic; starch; enzymatic hydrolysis; synergistic modification

Starch type	Modification conditions	Main results	Reference
arrowhead tuber starch	tri-frequency power ultrasound (20/40/60 kHz)	The solubility, water-holding and oil-holding capacity are significantly increased	(Raza et al., 2021aRaza, H., Ameer, K., Ma, H., Liang, Q., & Ren, X. (2021a). Structural and physicochemical characterization of modified starch from arrowhead tuber (Sagittaria sagittifolia L.) using tri-frequency power ultrasound. Ultrasonics Sonochemistry, 80, 105826. http://dx.doi.org/10.1016/j.ultsonch.2021.105826. PMid:34800838. http://dx.doi.org/10.1016/j.ultsonch.202... )
Starch-lipid complex	mono: 20 kHz, 40 kHz, 60 kHz; dual: 20/40 kHz, 40/60 kHz, 20/60 kHz, and tri: 20/40/60 kHz)	Ultrasonic treatment may contribute to the formation of the complex and present a dense network structure	(Raza et al., 2021bRaza, H., Ameer, K., Ren, X., Liang, Q., Chen, X., Chen, H., & Ma, H. (2021b). Physicochemical properties and digestion mechanism of starch-linoleic acid complex induced by multi-frequency power ultrasound. Food Chemistry, 364, 130392. http://dx.doi.org/10.1016/j.foodchem.2021.130392. PMid:34171815. http://dx.doi.org/10.1016/j.foodchem.202... )
rice starch	150, 300, 450 and 600 W, 20 min	Changed the morphology and physical properties of rice starch, rather than fine structure	(Yang et al., 2019cYang, W., Kong, X., Zheng, Y., Sun, W., Chen, S., Liu, D., Zhang, H., Fang, H., Tian, J., & Ye, X. (2019c). Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure. Ultrasonics Sonochemistry, 59, 104709. http://dx.doi.org/10.1016/j.ultsonch.2019.104709. PMid:31421615. http://dx.doi.org/10.1016/j.ultsonch.201... )
potato starch	60, 105 and 155 W, 30 min, 20 kHz	Ultrasonic treatment can form grooves on the surface of starch grains, and has a great effect on the cluster structure, especially on the crystalline region	(Zhu et al., 2012Zhu, J., Li, L., Chen, L., & Li, X. (2012). Study on supramolecular structural changes of ultrasonic treated potato starch granules. Food Hydrocolloids, 29(1), 116-122. http://dx.doi.org/10.1016/j.foodhyd.2012.02.004. http://dx.doi.org/10.1016/j.foodhyd.2012... )
corn and cassava starch	High power ultrasound with short time	Grooves and notches appeared on the surface of starch granules with crystallinity and calorific value decreased.	(Rahaman et al., 2021Rahaman, A., Kumari, A., Zeng, X. A., Adil Farooq, M., Siddique, R., Khalifa, I., Siddeeg, A., Ali, M., & Faisal Manzoor, M. (2021). Ultrasound based modification and structural-functional analysis of corn and cassava starch. Ultrasonics Sonochemistry, 80, 105795. http://dx.doi.org/10.1016/j.ultsonch.2021.105795. PMid:34689066. http://dx.doi.org/10.1016/j.ultsonch.202... )
maize starch and potato starch	500 W, 60 min, 20 kHz	The cavitation effect of ultrasonic makes the inner space of starch granules loose, the structure destroyed and the content of damaged starch increased	(Wang et al., 2022bWang, L., Wang, M., Zhou, Y., Wu, Y., & Ouyang, J. (2022b). Influence of ultrasound and microwave treatments on the structural and thermal properties of normal maize starch and potato starch: a comparative study. Food Chemistry, 377, 131990. http://dx.doi.org/10.1016/j.foodchem.2021.131990. PMid:34999449. http://dx.doi.org/10.1016/j.foodchem.202... )
plantain (large granule size) and taro (small granule size) starches	25 kHz, 80 W (20, 50 min)	Ultrasonic treatment had little effect on the particle size distribution of starch, but it had more effect on the larger particle size of starch	(Carmona-García et al., 2016Carmona-García, R., Bello-Pérez, L. A., Aguirre-Cruz, A., Aparicio-Saguilán, A., Hernández-Torres, J., & Alvarez-Ramirez, J. (2016). Effect of ultrasonic treatment on the morphological, physicochemical, functional, and rheological properties of starches with different granule size. Starch, 68(9-10), 972-979. http://dx.doi.org/10.1002/star.201600019. http://dx.doi.org/10.1002/star.201600019... )

Starch type	Modification combination	Results	Reference
mung bean starch	ultrasound combined with plasma treatment	The relative molecular weight of starch, long chain and crystallinity of amylopectin were decreased while the gelatinization temperature and gelatinization heat were increased.	(Shen et al., 2021Shen, H., Guo, Y., Zhao, J., Zhao, J., Ge, X., Zhang, Q., & Yan, W. (2021). The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment. International Journal of Biological Macromolecules, 191, 821-831. http://dx.doi.org/10.1016/j.ijbiomac.2021.09.157. PMid:34597694. http://dx.doi.org/10.1016/j.ijbiomac.202... )
Agriophyllum squarrosum starch	Ultrasound and heat-moisture treatments	The content of amylose, molecular weight, swelling potential and solubility of amylopectin decreased, while the content of resistant starch increased significantly.	(Han et al., 2021bHan, L., Wei, Q., Cao, S., Yu, Y., Cao, X., & Chen, W. (2021b). The assisting effects of ultrasound on the multiscale characteristics of heat-moisture treated starch from Agriophyllum squarrosum seeds. International Journal of Biological Macromolecules, 187, 471-480. http://dx.doi.org/10.1016/j.ijbiomac.2021.07.123. PMid:34324904. http://dx.doi.org/10.1016/j.ijbiomac.202... )
potato starch	Ultrasound and freeze-thaw treatments	The composite treatment showed the coarsest structure, and the oil absorption increased from 59.62% (natural starch) to 80.2%.	(Wang et al., 2020bWang, S., Hu, X., Wang, Z., Bao, Q., Zhou, B., Li, T., & Li, S. (2020b). Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments. Ultrasonics Sonochemistry, 64, 105054. http://dx.doi.org/10.1016/j.ultsonch.2020.105054. PMid:32173184. http://dx.doi.org/10.1016/j.ultsonch.202... )
wheat starch	microwave-ultrasound	The structure of the granules showed obvious irregularity and fragmentation, and the content of resistant starch increased	(Zhang et al., 2021Zhang, K., Zhao, D., Guo, D., Tong, X., Zhang, Y., & Wang, L. (2021). Physicochemical and digestive properties of A- and B-type granules isolated from wheat starch as affected by microwave-ultrasound and toughening treatment. International Journal of Biological Macromolecules, 183, 481-489. http://dx.doi.org/10.1016/j.ijbiomac.2021.04.180. PMid:33933544. http://dx.doi.org/10.1016/j.ijbiomac.202... )
foxtail millet starch	combining physical, chemical and enzymatic methods	The swelling potential of modified starch decreased, and with the increase of modification times, the swelling potential decreased.	(Dey & Sit, 2017Dey, A., & Sit, N. (2017). Modification of foxtail millet starch by combining physical, chemical and enzymatic methods. International Journal of Biological Macromolecules, 95, 314-320. http://dx.doi.org/10.1016/j.ijbiomac.2016.11.067. PMid:27884674. http://dx.doi.org/10.1016/j.ijbiomac.201... )
Pea starch	ultrasound and heat-moisture	The crystallinity, relative molecular weight and swelling potential of starch were decreased	(Han et al., 2021aHan, L., Cao, S., Yu, Y., Xu, X., Cao, X., & Chen, W. (2021a). Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound. Food Chemistry, 360, 129929. http://dx.doi.org/10.1016/j.foodchem.2021.129929. PMid:33989884. http://dx.doi.org/10.1016/j.foodchem.202... )
Rice starch	vacuum combined ultrasound	vacuum combined with ultrasonic treatment can lead to serious shrinkage and damage of starch granules.	(Li et al., 2022Li, S., Li, Q., Zhu, F., Song, H., Wang, C., & Guan, X. (2022). Effect of vacuum combined ultrasound treatment on the fine structure and physiochemical properties of rice starch. Food Hydrocolloids, 124, 107198. http://dx.doi.org/10.1016/j.foodhyd.2021.107198. http://dx.doi.org/10.1016/j.foodhyd.2021... )

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[1] ∗Corresponding author: wangbaoshifsd@126.com; hist-ml@163.com