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2014 | OriginalPaper | Chapter

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

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

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

Publisher: 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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Metadata
Title
Effects of Dual-Frequency Ultrasound with α-amylase on the Properties and Structure of Mung Bean Starch
Authors
Aijun Hu
Jing Lu
Jie Zheng
Xiaoqing Zhang
Ying Zhang
Tong-Cun Zhang
Qian Li
Lin Yang
Copyright Year
2014
Publisher
Springer Berlin Heidelberg
Book
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 Year: 2014

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

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