PMID- 32751822
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20200928
IS  - 2073-4360 (Electronic)
IS  - 2073-4360 (Linking)
VI  - 12
IP  - 8
DP  - 2020 Jul 31
TI  - Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical 
      Properties of Chestnut Starch.
LID - 10.3390/polym12081718 [doi]
LID - 1718
AB  - This work examined the effect of ultrasound and microwave treatments, separate 
      and in combination, on the physicochemical and functional properties of chestnut 
      starch. The results revealed that the ultrasonic-microwave (UM) and 
      microwave-ultrasonic (MU) dually modified samples exhibited more severe surface 
      damage, weaker birefringence, and lower relative crystallinity and gelatinization 
      enthalpy than the native and single-treated starches. The UM samples showed the 
      highest oil absorption capacity, and the MU samples showed the highest water 
      absorption capacity and the best freeze-thaw stability (five cycles) among all 
      samples. The swelling power, peak, trough, final, and breakdown viscosities, and 
      pasting temperature all decreased regardless of single or dual modification. This 
      study provides a reference for potential industrial applications of ultrasound 
      and microwave treatments for the modification of chestnut starch.
FAU - Wang, Meng
AU  - Wang M
AD  - Beijing Key Laboratory of Forest Food Process and Safety, Department of Food 
      Science and Engineering, College of Biological Sciences and Technology, Beijing 
      Forestry University, Beijing 100083, China.
FAU - Wu, Yanwen
AU  - Wu Y
AD  - Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis 
      and Testing Engineering Research Center, Beijing Academy of Science and 
      Technology, Beijing 100089, China.
FAU - Liu, Yongguo
AU  - Liu Y
AD  - Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business 
      University, Beijing 100048, China.
FAU - Ouyang, Jie
AU  - Ouyang J
AUID- ORCID: 0000-0001-6464-4727
AD  - Beijing Key Laboratory of Forest Food Process and Safety, Department of Food 
      Science and Engineering, College of Biological Sciences and Technology, Beijing 
      Forestry University, Beijing 100083, China.
LA  - eng
GR  - SPFW2020YB03/the Open Project Program of Beijing Key Laboratory of Flavor 
      Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, 
      China/
GR  - PXM2020_178305_000007/Pre-Research Project of Innovation Project of Beijing 
      Academy of Science and Technology/
GR  - 2015ZCQ-SW-04/the Fundamental Research Funds to the Central Universities of 
      China/
PT  - Journal Article
DEP - 20200731
PL  - Switzerland
TA  - Polymers (Basel)
JT  - Polymers
JID - 101545357
PMC - PMC7464923
OTO - NOTNLM
OT  - dual treatment
OT  - long- and short-range molecular order
OT  - microwave
OT  - starch
OT  - ultrasound
COIS- There are no conflict to declare.
EDAT- 2020/08/06 06:00
MHDA- 2020/08/06 06:01
PMCR- 2020/07/31
CRDT- 2020/08/06 06:00
PHST- 2020/06/27 00:00 [received]
PHST- 2020/07/19 00:00 [revised]
PHST- 2020/07/30 00:00 [accepted]
PHST- 2020/08/06 06:00 [entrez]
PHST- 2020/08/06 06:00 [pubmed]
PHST- 2020/08/06 06:01 [medline]
PHST- 2020/07/31 00:00 [pmc-release]
AID - polym12081718 [pii]
AID - polymers-12-01718 [pii]
AID - 10.3390/polym12081718 [doi]
PST - epublish
SO  - Polymers (Basel). 2020 Jul 31;12(8):1718. doi: 10.3390/polym12081718.