{"title":"酸和超声处理对干豌豆淀粉及淀粉基薄膜性能的影响","authors":"Meryem Akbas, Haci Ali Gulec, Seher Kumcuoglu","doi":"10.1007/s11694-025-03388-2","DOIUrl":null,"url":null,"abstract":"<div><p>Starch-based films are becoming increasingly important to eliminate the negative effects of plastics on the environment. However, the starches used in the production of starch-based films must also be modified using environmentally friendly green methods. Herein, dry pea starch (DPS) was modified using ultrasound and acid treatments and the effects of this starch modification on the structural, technological, thermal and pasting properties of starch were evaluated and the use of modified starch in starch-based film production was investigated. With increasing treatment times, the content of apparent amylose, the extent of damage to the granule structure, and the solubility increased, whereas the swelling power, thermal stability, and starch clarity decreased. Although the C-type crystalline structure of DPS remained unchanged after the treatments, the relative crystallinity decreased. The Fourier transform infrared spectra of DPS remained unchanged after the treatments. The films based on DPS samples after acid and ultrasound treatments exhibited significantly (<i>p</i> < 0.05) higher burst strengths (3904.26–4330.72 and 2378.29–4188.32 g, respectively) compared to DPS–based films (2379.11<i> g</i>). However, the modified starch–based films exhibited lower distances at burst compared to natural starch–based films, indicating the higher fragility of the former. Although the thicknesses of the modified starch–based films were higher, the increments were statistically insignificant. Further, with increasing treatment times, the water vapor permeability of the resultant films increased. These results may encourage the use of ultrasound application on starch-based edible films instead of acid treatments.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6331 - 6343"},"PeriodicalIF":3.3000,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03388-2.pdf","citationCount":"0","resultStr":"{\"title\":\"Effects of acid and ultrasound treatments on the properties of dry pea starch and starch-based films\",\"authors\":\"Meryem Akbas, Haci Ali Gulec, Seher Kumcuoglu\",\"doi\":\"10.1007/s11694-025-03388-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Starch-based films are becoming increasingly important to eliminate the negative effects of plastics on the environment. However, the starches used in the production of starch-based films must also be modified using environmentally friendly green methods. Herein, dry pea starch (DPS) was modified using ultrasound and acid treatments and the effects of this starch modification on the structural, technological, thermal and pasting properties of starch were evaluated and the use of modified starch in starch-based film production was investigated. With increasing treatment times, the content of apparent amylose, the extent of damage to the granule structure, and the solubility increased, whereas the swelling power, thermal stability, and starch clarity decreased. Although the C-type crystalline structure of DPS remained unchanged after the treatments, the relative crystallinity decreased. The Fourier transform infrared spectra of DPS remained unchanged after the treatments. The films based on DPS samples after acid and ultrasound treatments exhibited significantly (<i>p</i> < 0.05) higher burst strengths (3904.26–4330.72 and 2378.29–4188.32 g, respectively) compared to DPS–based films (2379.11<i> g</i>). However, the modified starch–based films exhibited lower distances at burst compared to natural starch–based films, indicating the higher fragility of the former. Although the thicknesses of the modified starch–based films were higher, the increments were statistically insignificant. Further, with increasing treatment times, the water vapor permeability of the resultant films increased. These results may encourage the use of ultrasound application on starch-based edible films instead of acid treatments.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"19 9\",\"pages\":\"6331 - 6343\"},\"PeriodicalIF\":3.3000,\"publicationDate\":\"2025-06-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11694-025-03388-2.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-025-03388-2\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03388-2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of acid and ultrasound treatments on the properties of dry pea starch and starch-based films
Starch-based films are becoming increasingly important to eliminate the negative effects of plastics on the environment. However, the starches used in the production of starch-based films must also be modified using environmentally friendly green methods. Herein, dry pea starch (DPS) was modified using ultrasound and acid treatments and the effects of this starch modification on the structural, technological, thermal and pasting properties of starch were evaluated and the use of modified starch in starch-based film production was investigated. With increasing treatment times, the content of apparent amylose, the extent of damage to the granule structure, and the solubility increased, whereas the swelling power, thermal stability, and starch clarity decreased. Although the C-type crystalline structure of DPS remained unchanged after the treatments, the relative crystallinity decreased. The Fourier transform infrared spectra of DPS remained unchanged after the treatments. The films based on DPS samples after acid and ultrasound treatments exhibited significantly (p < 0.05) higher burst strengths (3904.26–4330.72 and 2378.29–4188.32 g, respectively) compared to DPS–based films (2379.11 g). However, the modified starch–based films exhibited lower distances at burst compared to natural starch–based films, indicating the higher fragility of the former. Although the thicknesses of the modified starch–based films were higher, the increments were statistically insignificant. Further, with increasing treatment times, the water vapor permeability of the resultant films increased. These results may encourage the use of ultrasound application on starch-based edible films instead of acid treatments.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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