Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization

By Y. Iida, T. Tuziuti, K. Yasui, A. Towata, T. Kozuka. 2008

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A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies (2023, result): “In another investigation, a comparable outcome was observed, as the average molecular weight of starch exhibited a reduction from 3000KDa to 500KDa subsequent to undergoing ultrasonic treatment [41].”
Applications of ultrasound in food technology: Processing, preservation and extraction. (2011, background): “Such permanent changes are of use in food processing [35,36].”
Effect of ultrasonication duration of polyvinyl alcohol (PVA) gel on characterizations of PVA film (2020, background): “The decrease in this viscosity is because due to depolymerisation and decreased the molecular weight of PVA chains [23].”
Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, methodology): “The ultrasound methods have been applied to several kinds of starch (sweet potato, tapioca, potato, and corn) and polysaccharides [101].”
Applications of power ultrasound in food processing. (2014, methodology): “For example, ultrasound has been effectively used to reduce the polymer chain length of polysaccharides (Iida et al. 2008) such as dextran (Lorimer et al. 1995) and pectin (Seshadri et al. 2003).”