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Physicochemical Properties of Sonicated Mung Bean, Potato, and Rice Starches

¹School of Bioresource, College of Natural Science, Andong National University, Andong, Kyungbuk 760-749, Korea. ²Corresponding author. Phone: 82 54 820 5492. Fax: 82 54 823 1627. E-mail: kmchung@andong.ac.kr. ³Department of Food Science and Technology, School of Agricultural Biotechnology, and Research Center for New Bio-Materials in Agriculture, Seoul National University, Korea. ⁴Research Center for New Bio-Materials in Agriculture, Seoul National University, Korea. ⁵Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, Korea.

Mung bean, potato, and rice starch solutions (5%, w/w) were sonicated for up to 5 min after heating, and their physicochemical properties were investigated. Alkaline viscosities, including the apparent and inherent viscosities of starches, decreased. The residues of the swollen starch granules after pasting and centrifugation were also reduced prominently by sonication. Average degree of polymerization did not change with sonication. The starch paste became more transparent, and the hot paste viscosity measured at 70°C decreased remarkably. Results indicate that changes in the physicochemical properties of starch were induced by the disruption of swollen granules rather than the breakage of glucosidic linkages with sonication.