Modification of wheat starch–long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes
Year: 2026
Type: article
Abstract: This study investigated wheat starch (WS)–long-chain inulin (LCI) complexes treated with high-power ultrasound (UA) (1200 or 1500 W, 75 °C water bath, 30 or 180 s (s)). This study showed that the UA-treated WS-LCI composites of each group exhibited partial gelatinization, except for the UA-180 s group, where the starch was gelatinized entirely. In addition, cracks and dents were observed on the surface of many particles within each UA-treated WS-LCI group. Specifically, it contributed by altering the starch composition, thereby increasing the proportions of slowly digestible starch, amylose, and resistant starch (RS). The 1500 W UA-treated WS-LCI composite exhibited the coexistence of A- and V-type crystallites, consistent with the findings for A1047/1022 cm −1 . This study revealed that the UA-treated WS–LCI complex formed V-type RS that can be incorporated into steamed bread formulations to enhance springiness and adhesiveness. Overall, UA treatment modulated amylose-driven interactions within the WS–LCI system, promoting V-type RS formation, altering digestive structural characteristics, and improving the hardness and viscoelastic properties of steamed bread. • UA treatment was explored to produce an atypical V-type resistant starch (RS). • UA treatment enhanced the performance indices of WS-LCI complexes. • Providing new material for wheat flour-based food applications. • Amylose-driven RS formation contributed to improved viscoelastic behavior.
Source: Food Chemistry X
Authors: Chia-Ching Yen, Ping-Hsiu Huang, Ruei-Fu Chen, Wen-Chang Chang
Institution: National Chiayi University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Awards: G7383295018, G8727896210
OpenAlex ID: W7152596796