Effects of high power ultrasound on the enzymolysis and structures of sweet potato starch

Keyphrases

• High-frequency Ultrasound 100%
• Enzymolysis 100%
• Sweet Potato Starch 100%
• Conversion Rate 37%
• Ultrasound Pretreatment 37%
• Ultrasound 25%
• Starch 25%
• Saccharification 25%
• Gelatinization 25%
• Multiple Liquefaction 25%
• Reducing Sugar 25%
• Fourier Transform Infrared Spectroscopy (FT-IR) 12%
• Power Density 12%
• Scanning Electron Microscopy 12%
• X-ray Diffraction (XRD) Analysis 12%
• Ordered Structure 12%
• High Energy 12%
• Amylase 12%
• Thermal Analysis 12%
• Simultaneous Saccharification 12%
• Sonication Time 12%
• Crystallization Zone 12%
• Starch Conversion 12%
• Starch Concentration 12%
• Enzymatic Method 12%
• Ultrasound-assisted Enzymatic Hydrolysis 12%
• Pasting Properties 12%
• Setback Viscosity 12%
• Degree of Crystallinity 12%
• Ultrasound Parameters 12%
• Property Analysis 12%
• High Time 12%
• Breakdown Temperature 12%
• Starch Granules 12%
• Pretreatment Conditions 12%
• Peak Viscosity 12%
• Glucoamylase 12%
• Liquefaction 12%

Food Science

• Scanning Electron Microscopy 100%
• Fourier Transform Infrared Spectroscopy 100%