Investigating the effect of ultrasonication on the molecular structure of potato starch using synchrotron-based infrared spectroscopy

Abstract

For the first time, in this paper, synchrotron-based Fourier transform infrared spectroscopy characterized the changes in the short-order range of potato starch after ultrasonication. Ultrasonic treatment caused cracks and fissures on potato starch granules. Simultaneously, size exclusion chromatography revealed that the ultrasonic treatment having 53 kHz did not induce scissoring of the glycosidic bond of starch. Differential scanning calorimetry showed decreased thermal parameters (To, Tp and ΔH) of potato starch, indicating a disorder in the starch molecule. Furthermore, synchrotron-based FTIR gives insights on the loosening of short-range order of potato starch as reported by the disruption of the crystalline region of potato starch.