This work was focused on the correlation between the structural and techno-functional properties of ultrasound treated cassava starch for the preparation of tailor-made starch-based ingredients and derivatives. Furthermore, the effect of treatment time, sample conditioning and ultrasound amplitude was studied. Ultrasonic treatment of cassava starch induced structural disorganization and microstructural changes evidenced mainly in the morphological characteristics of the granules and in their degree of crystallinity. These structural modifications were supported by ATR-FTIR and SEM and CSLM studies as well as DRX and thermal analysis. The selection of the processing conditions is critical due to the complete gelatinization of the starch was produced with the maximum amplitude tested and without temperature control. Rheological dynamical analysis indicated changes at the molecular level in starch granules due to the ultrasound treated, revealing the paste stability under refrigeration condition. PCA allow to establish the interrelationships between microstructural and techno-functional properties. In summary, different starch derivatives could be obtained by adjusting the ultrasound treatment conditions depending on their potential applications.

这项工作集中于超声处理的木薯淀粉的结构和技术功能特性之间的相关性，以制备量身定制的基于淀粉的成分和衍生物。此外，研究了处理时间，样品处理和超声振幅的影响。木薯淀粉的超声处理引起结构紊乱和微观结构变化，主要表现在颗粒的形态特征和结晶度方面。这些结构修改得到ATR-FTIR和SEM和CSLM研究以及DRX和热分析的支持。加工条件的选择至关重要，因为在测试的最大振幅下且没有温度控制的情况下，淀粉完全糊化了。流变动力学分析表明，由于超声处理，淀粉颗粒的分子水平发生了变化，揭示了糊剂在冷藏条件下的稳定性。PCA允许建立微观结构和技术功能特性之间的相互关系。总之，可以通过根据其潜在的应用调节超声处理条件来获得不同的淀粉衍生物。