The purpose of this study was to investigate the mechanochemical effects of ultrasound on the quality of mung bean starch and its octenyl succinic anhydride modified starch (OSAS) in an attempt to produce high quality starch products. In this paper, mung bean starch was treated by ultrasound for 0, 1, 8, 32 and 60 min. Then, under the same ultrasonic treatment conditions, OSAS was prepared by ultrasonic assisted. During the esterification process, the suspensions were also treated for 0, 1, 8, 32 and 60 min, respectively. The results showed that the structures of modified mung bean starch became loose and the crystallinity decreased from 24.2 ± 0.05^a% to 21.6 ± 0.02^c% after 1 min of ultrasonic treatment. The Maltese crosses of starch granules became blurred and the gelatinization enthalpy decreased from 11.52 ± 0.50^a to 10.47 ± 0.53^c. Besides, the reaction efficiency increased from 40.87 ± 0.04^d to 48.60 ± 0.02^c and other qualities (solubility, swelling power and viscosity properties) of OSAS were significantly improved. While there were different changes in the structures, properties and qualities of modified starch after ultrasonic treatments for 8 min and 32–60 min. Consequently, these changes showed that ultrasonic treatment had a marked mechanochemical effect on starch granules. So the qualities of OSAS were improved significantly.

中文翻译：

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超声波对绿豆淀粉及其辛烯基琥珀酸酐改性淀粉的机械化学作用

这项研究的目的是研究超声对绿豆淀粉及其辛烯基琥珀酸酐改性淀粉（OSAS）的质量的机械化学作用，以试图生产高质量的淀粉产品。本文对绿豆淀粉进行了0、1、8、32和60分钟的超声处理。然后，在相同的超声处理条件下，通过超声辅助制备OSAS。在酯化过程中，还将悬浮液分别处理0、1、8、32和60分钟。结果表明，改性绿豆淀粉的结构变得疏松，结晶度从24.2±0.05 ^a％降至21.6±0.02 ^c超声波处理1分钟后的％。淀粉颗粒的马耳他十字变得模糊，糊化焓从11.52±0.50 ^a降低到10.47±0.53 ^c。此外，反应效率从40.87±0.04 ^d增加到48.60±0.02 ^c，OSAS的其他质量（溶解度，溶胀力和粘度特性）得到了显着改善。经过8分钟和32-60分钟的超声处理后，变性淀粉的结构，性质和质量发生了不同的变化。因此，这些变化表明超声处理对淀粉颗粒具有明显的机械化学作用。从而大大提高了OSAS的质量。