Abstract Oat starch granules were subjected to ultrasound treatment using either a 20 kHz horn sonicator at intensities of 39, 48, 63 W/cm2 or an ultrasound bath operating at an intensity of 5 W/cm2 for 10 and 20 min. Morphological, structural and functional properties of native and sonicated samples were investigated. SEM micrographs revealed the presence of fissures and pores on the surface of starch granules treated with the horn sonicator. An obvious size reduction was also observed at the highest sonication intensity. Ultrasound treatment increased the amylose content, swelling power, solubility, Transmittance, water, and lipid holding capacity; while the gel hardness diminished after sonication. The syneresis results revealed that higher amounts of water were expelled from the sonicated starch gels during 5 days of storage as compared to the native counterpart. The onset, peak and conclusion temperatures of gelatinization increased; while, the gelatinization temperature range decreased due to sonication. A decrease in the degree of crystallinity as well as the enthalpy of gelatinization demonstrated that the crystalline structures of oat starch granules were destroyed to some extent upon sonication, while the A-type crystalline pattern remained unchanged.

中文翻译：

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不同超声处理制备物理改性燕麦淀粉

摘要 使用 39、48、63 W/cm2 强度的 20 kHz 喇叭超声波仪或以 5 W/cm2 强度操作的超声波浴对燕麦淀粉颗粒进行 10 和 20 分钟的超声处理。研究了天然和超声处理样品的形态、结构和功能特性。SEM 显微照片显示在用喇叭声波器处理过的淀粉颗粒表面存在裂缝和孔隙。在最高超声强度下也观察到明显的尺寸减小。超声处理增加直链淀粉含量、溶胀力、溶解度、透光率、保水性和脂质保持能力；而超声处理后凝胶硬度降低。脱水收缩结果表明，与天然对应物相比，在 5 天的储存期间，从超声处理的淀粉凝胶中排出了更多的水。糊化开始、峰值和结束温度升高；同时，由于超声处理，糊化温度范围降低。结晶度和糊化焓的降低表明，燕麦淀粉颗粒的结晶结构在超声处理时受到了一定程度的破坏，而 A 型结晶模式保持不变。