ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Sonochemical Effects on Wheat Starch

The food industry uses sonochemical treatment as part of emulsification, homogenization, and dispersion, as well as to modify viscosity and structure. Starch is one of the most common food ingredients, both as a raw material or a property-modifying additive. The research objective was to study the effect of sonochemical action on the structural and mechanical properties of wheat starch suspensions.
The study involved suspension samples with 10% wheat starch. The suspension samples were treated with ultrasound using an ultrasonic device Volna-M model UZTA-1/22-OM or in an ultrasonic bath (22 kHz; 100, 150, 300, and 400 W). The treatment time was 15 and 30 min. The rheological, physical, and textural properties were recorded according to conventional methods before and after the treatment.
The ultrasonic treatment caused mechanical damage to the starch, making it more accessible to moisture when heated. As a result, the structural, mechanical, and rheological properties of starch suspensions changed. All the studied suspensions had a non-Newtonian character. The ultrasonic treatment increased their consistency coefficient from 28.12 to 152.75 µPa·s. The gelatinization temperature of all experimental starch suspensions dropped from 63.4 to 61.0°C. The short high-power ultrasound treatment reduced the strength of gels to 1.25 N compared to that of native starch gel (4.28 N).
In this research, the ultrasound treatment of wheat starch suspensions modified the structural, mechanical, and rheological profile of starch and proved able to replace some conventional starch modification procedures, i.e., chemical, physical, or enzymatic. The new approach can provide modified starches of a preset quality while reducing energy costs and processing time.
Starch, ultrasound, structural and mechanical properties, rheological properties, gelatinization, food industry
  1. Vela AJ, Villanueva M, Li C, Hamaker B, Ronda F. Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties. LWT. 2023;174.
  2. Eremeeva NB, Makarova NV, Zhidkova EM, Maximova VP, Lesova EA. Ultrasonic and microwave activation of raspberry extract: antioxidant and anti-carcinogenic properties. Foods and Raw Materials. 2019;7(2):264–273.
  3. Ermolaev VA, Prosekov AYu. Vacuum technologies of milk-protein concentrates. Kemerovo: Kuzbassvuzizdat; 2010. 211 p. (In Russ.).
  4. Shi M, Wang F, Lan P, Zhang Y, Zhang M, Yan Y, et al. Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread. LWT. 2021;138.
  5. Li S, Li Q, Zhu F, Song H, Wang C, Guan X. Effect of vacuum combined ultrasound treatment on the fine structure and physiochemical properties of rice starch. Food Hydrocolloids. 2022;124.
  6. Tang J, Liang Q, Ren X, Raza H, Ma H. Insights into ultrasound-induced starch-lipid complexes to understand physicochemical and nutritional interventions. International Journal of Biological Macromolecules. 2022;222:950–960.
  7. Zhang J, Li Y, Cai Y, Ahmad I, Zhang A, Ding Y, et al. Hot extrusion 3D printing technologies based on starchy food: A review. Carbohydrate Polymers. 2022;294.
  8. Zhuang J, Liu H, You L, Xu F, Zeng H, Zeng S. Influence of ultrasonic-microwave power on the structure and in vitro digestibility of lotus seed starch-glycerin monostearin complexes after retrogradation. International Journal of Biological Macromolecules. 2023;228:59–67.
  9. Navikaite-Snipaitiene V, Rosliuk D, Almonaityte K, Rutkaite R, Vaskeliene V, Raisutis R. Ultrasound-activated modified starch microgranules for removal of ibuprofen from aqueous media. Starch – Stärke. 2022;74(5–6).
  10. Rahaman A, Kumari A, Zeng X-A, Farooq MA, Siddique R, Khalifa I, et al. Ultrasound based modification and structural-functional analysis of corn and cassava starch. Ultrasonics Sonochemistry. 2021;80.
  11. Almeida RLJ, Santos NC, dos Santos Pereira T, Monteiro SS, da Silva LRI, da Silva Eduardo R, et al. Extraction and modification of Achachairu's seed (Garcinia humilis) starch using high-intensity low-frequency ultrasound. Journal of Food Process Engineering. 2022;45(5).
  12. Chang Y-H, Lin J-H, Chang S-Y. Physicochemical properties of waxy and normal corn starches treated in different anhydrous alcohols with hydrochloric acid. Food Hydrocolloids. 2006;20(2–3):332–339.
  13. Jamalabadi M, Saremnezhad S, Bahrami A, Jafari SM. The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch. Food Science and Nutrition. 2019;7(7):2427–2435.
  14. Bredihin SA, Andreev VN, Martekha AN, Schenzle MG, Korotkiy IA. Erosion potential of ultrasonic food processing. Foods and Raw Materials. 2021;9(2):335–344.
  15. Abedi E, Pourmohammadi K, Jahromi M, Niakousari M, Torri L. The effect of ultrasonic probe size for effective ultrasound-assisted pregelatinized starch. Food and Bioprocess Technology. 2019;12:1852–1862.
  16. Sun Y, Yang Y, Zheng L, Zheng X, Xiao D, Wang S, et al. Physicochemical, structural, and digestive properties of banana starch modified by ultrasound and resveratrol treatments. Foods. 2022;11(22).
  17. Wang L, Wang M, Zhou Y, Wu Y, Ouyang J. Influence of ultrasound and microwave treatments on the structural and thermal properties of normal maize starch and potato starch: A comparative study. Food Chemistry. 2022;377.
  18. Luo J, Xu W, Li R. Collapse of cavitation bubbles near air bubbles. Journal of Hydrodynamics. 2020;32(5):929–941.
  19. Shang L, Wu C, Wang S, Wei X, Li B, Li J. The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel. Food Hydrocolloids. 2021;113.
  20. Zhang Y, Li B, Zhang Y, Xu F, Zhu K, Li S, et al. Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch. Food Chemistry. 2019;289:152–159.
  21. Golkar A, Milani JM, Motamedzadeghan A, Kenari RE. Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing. Food Science and Technology International. 2021;29(2).
  22. Bredikhin SA, Andreev VN, Martekha AN, Soldusova EA. Investigation of the process of structure formation during ultrasonic homogenization of milk. IOP Conference Series: Earth and Environmental Science. 2022;954.
  23. Pan B, Tao J, Bao X, Xiao J, Liu H, Zhao X, et al. Quantitative study of starch swelling capacity during gelatinization with an efficient automatic segmentation methodology. Carbohydrate Polymers. 2021;255.
  24. Joyner HS, Wicklund RA, Templeton CM, Howarth LG, Wong S-S, Anvari M, et al. Development of starch texture rheological maps through empirical modeling of starch swelling behavior. Food Hydrocolloids. 2021;120.
  25. Bredikhin SA, Martekha AN, Andreev VN, Soldusova EA, Karpova NA. Investigation of the structural and mechanical characteristics of mayonnaise with the addition of linseed oil. IOP Conference Series: Earth and Environmental Science. 2022;979.
  26. Bredikhin SA, Martekha AN, Andreev VN, Kaverina YuE, Korotkiy IA. Rheological properties of mayonnaise with non-traditional ingredients. Food Processing: Techniques and Technology. 2022;52(4):739–749. (In Russ.).
  27. Schmidt C, Brunner M, Berger C, Zahn S, Rohm H. Solubility and swelling of soils from native starch. International Journal of Food Science and Technology. 2022;57(10):6755–6762.
  28. Samarakoon ERJ. Impact of physical modifications on starch nutritional fractions: Rapidly Digestible Starch, Slowly Digestible Starch and Resistant Starch. Journal of Food Bioactives. 2020;12:106–121.
  29. Liu Y, Li M, Zhu C, Wei M. Effect of synergic pretreatment with ultrasound and alkaline hydrogen peroxide on enzymolysis and physicochemical properties of corn starch. Biomass Conversion and Biorefinery. 2021;13:12667–12678.
  30. Sun J, Sun L, Chen X, Raza H, Wu G, Liang Q, et al. Characterization of arrowhead-derived type 3 resistant starch prepared by ultrasound-assisted α-amylase degradation. Journal of Food Quality. 2023;2023.
  31. Liu Z, Tian S, Lv C, Chen Z. Preparation and physicochemical properties of Cyperus esculentus starch from its tubers using ultrasound-assisted alkali method. BioResources. 2022;18(1):60–72.
  32. Zhou Y, Wang M, Wang L, Liu L, Wu Y, Ouyang J. Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch. Journal of Food Process Engineering. 2022;46(2).
  33. Kaur B, Venkatrao KB, Panesar PS. Chopra HK, Anal AK. Optimization of ultrasound-assisted enzymatic extraction of resistant starch from green banana peels and its structural characterization. Journal of Food Science and Technology. 2022;59(12):4663–4672.
  34. Zeng L, Zhang L, Li K, He J, Xin H, Wang Q. Effect of gelatinization processing on the antioxidant, digestion, and physicochemical properties of wheat starch enhanced with tannic acid. LWT. 2020;125.
How to quote?
Bredikhin SA, Martekha AN, Toroptsev VV, Kaverina YuE, Korotkiy IA. Sonochemical Effects on Wheat Starch. Food Processing: Techniques and Technology. 2023;53(3):590–611. (In Russ.). 
About journal