Ultrasound‐Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-09-15T00:30:36Z
Fecha de publicación2021-07-15
ResumenAbstract High‐power ultrasound (HPU) is a non‐thermal processing method that has been researched and used in the last years. The application of ultrasound can modify and improve some technologically important compounds such as starch. This research aimed to examine the effect of ultrasound treatment on yield, physicochemical, and functional properties of lychee seed starch (LS). HPU experimental conditions used were sonication time (5 and 20 min) and amplitude (40% and 70% ). Starch yield significantly increased with increasing ultrasound amplitude and time. The ultrasound did not change the morphology and shape of the granules but caused cracks in their surface. Surface damage induced an increase in amylose content, relative crystallinity, enthalpy of gelatinization, swelling power, solubility index, and acid hydrolysis of the starch. These results indicate that ultrasound mainly affected the amorphous starch region. The morphology, size, color, rheological and thermal characteristics, crystal structure, and structural order features of the untreated and ultrasound‐treated LSs were compared. A principal component analysis was carried out to assess the effect of the ultrasound treatment on LS characteristics.es_ES
Doihttps://doi.org/10.1002/star.202100092es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/2562
Idiomaenes_ES
EditorialWileyes_ES
RelaciónStarch - Stärkees_ES
URL relacionadohttps://doi.org/10.1002/star.202100092es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteStarch - Stärke
Palabra claveCrystallinityes_ES
Palabra claveStarches_ES
Palabra claveUltrasoundes_ES
Palabra claveExtraction (chemistry)es_ES
Palabra claveSonicationes_ES
Palabra claveMaterials sciencees_ES
Palabra claveAmylosees_ES
Palabra claveSwellinges_ES
Palabra claveFood sciencees_ES
Palabra claveChemistryes_ES
Palabra claveComposite materiales_ES
Palabra claveChromatographyes_ES
ClasificaciónFood composition and propertieses_ES
TítuloUltrasound‐Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Propertieses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorMorales‐Trejo, Fredy
AutorTrujillo‐Ramírez, Daniel
AutorAguirre–Mandujano, Eleazar
AutorLobato‐Calleros, C.
AutorVernon‐Carter, E.J.
AutorÁlvarez‐Ramírez, José
AutorMorales‐Trejo, Fredyes_ES
AutorTrujillo‐Ramírez, Danieles_ES
AutorAguirre–Mandujano, Eleazares_ES
AutorLobato‐Calleros, C.es_ES
AutorVernon‐Carter, E.J.es_ES
AutorÁlvarez‐Ramírez, Josées_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número1-2es_ES
URL relacionadahttps://doi.org/10.1002/star.202100092
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen74es_ES

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