Ultrasound modification of starch

In the food industry, structurally modified starch (modified starch) is widely used as a thickener in the production of jellies, yogurts, marmalades, sausage products, and sauces.

Starch consists of two fractions - amylose and amylopectin, and their ratio determines the properties of this polysaccharide. Usually, starch contains about 20% amylose, with the rest being amylopectin.

The more amylopectin in the starch composition, the more viscous the starch gels become. As the amylose content increases, the temperature of starch coagulation decreases, and the gels acquire a liquid and flowy consistency.

Researchers at SUSU have developed a method to control the ratio of starch fractions using ultrasound. This method allows increasing the amylose content fourfold and giving starch nutritional value.

Scientists have found that the cavitation effects of ultrasound significantly improve the emulsifying, fat- and water-absorbing properties of modified potato starch, as well as increase its solubility.

This high-amylose starch present in food products can effectively retain fats and water, ensuring the stability of food emulsions. The new properties of starch have great practical significance for the food industry.

"We use ultrasound to alter the structure of natural potato starch," said Alena Rus'kina, Senior Lecturer at the Department of Food and Biotechnology at SUSU. "Normally, starch is modified using chemicals, which is unsafe for health. Our safe method of ultrasound modification not only structures the starch but also makes it beneficial. We have already developed a technology for modifying starch using ultrasound, and our partner from the food industry is ready to implement it into production."

The benefit of high-amylose potato starch is that amylose acts as a prebiotic and is not digested in the upper part of the gastrointestinal tract, giving it anti-inflammatory and immunomodulatory properties. This has been confirmed by research using in silico methods.

It is important to note that while regular starch is fully broken down into glucose, raising blood sugar levels, high-amylose starch modified by ultrasound can be included in diabetic foods without negative health consequences.

Scientists from Chelyabinsk were the first in Russia to apply ultrasound treatment for modifying potato starch, creating a technologically efficient and beneficial product. This ultrasound processing method of food raw materials, developed within the "Food Sonochemistry" scientific school at SUSU under the leadership of Professor Irina Potoroko, is of great importance for the food and biotechnology research fields and is recognized as a promising environmentally friendly technology, allowing to reduce processing time, improve quality, and ensure the safety of finished food products.