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Erschienen in:

2014 | OriginalPaper | Buchkapitel

114. Effects of Dual-Frequency Ultrasound with α-amylase on the Properties and Structure of Mung Bean Starch

verfasst von : Aijun Hu, Jing Lu, Jie Zheng, Xiaoqing Zhang, Ying Zhang, Tong-Cun Zhang, Qian Li, Lin Yang

Erschienen in: Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012)

Verlag: Springer Berlin Heidelberg

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Abstract

In this paper, we focus on the effects of dual-frequency ultrasound (40 and 80 kHz) with α-amylases (5U/g) on the properties and structure of mung bean starch. The reducing sugar value and starch solubility in the treated starch slurry under ultrasound enzyme were studied. Scanning electron microscopy (SEM) and Fourier transform infrared spectrometer (FTIR) were used to measure the apparent structure and crystal texture of starch. The results indicated that compared with the results of single-frequency ultrasound treatment, dual-frequency ultrasound promoted the starch hydrolysis by amylase and increased the starch solubility remarkably. More channels and holes were found on the surface of treated starch granule by SEM. The results of FTIR analysis showed the FTIR peak shape of ultrasonic treated starch was different from that of the control starch.

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Titel: Effects of Dual-Frequency Ultrasound with α-amylase on the Properties and Structure of Mung Bean Starch
verfasst von: Aijun Hu
Jing Lu
Jie Zheng
Xiaoqing Zhang
Ying Zhang
Tong-Cun Zhang
Qian Li
Lin Yang
Verlag: Springer Berlin Heidelberg
Buch: Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012)
Print ISBN: 978-3-642-37921-5

Electronic ISBN: 978-3-642-37922-2

Copyright-Jahr: 2014
DOI: https://doi.org/10.1007/978-3-642-37922-2_114

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