The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch (original) (raw)

2019, Food Science & Nutrition

Starch is a homo-polysaccharide storage carbohydrate, widely distributed in plants, particularly cereals such as corn, potato, wheat, and rice. The amylose (amorphous region) and amylopectin (crystalline region) chains are the composing units of semicrystalline structure of starch (Ganje, Jafari, Tamadon, Niakosari, & Maghsoudlou, 2019). The ratio of amylose to amylopectin in most starches varies from 20% to 25% for amylose and from 75% to 80% for amylopectin, and this ratio is affected by the parameters such as botanical source, alterations among cultivars of every species, and the level of plant's maturity (Jambrak et al., 2010; Wu, Du, Ge, & Lv, 2011). Wheat is an important cereal that its starch content accounts for 75% of the grain weight (Shewry, 2009) and is greatly used for producing starch.