Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents

Xu Lu; Jinghao Chen; Mingjing Zheng; Juanjuan Guo; Jingxuan Qi; Yingtong Chen; Song Miao; Baodong Zheng

doi:10.1016/j.ultsonch.2019.03.003

Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents

Ultrason Sonochem. 2019 Jul:55:135-148. doi: 10.1016/j.ultsonch.2019.03.003. Epub 2019 Mar 5.

Authors

Xu Lu¹, Jinghao Chen², Mingjing Zheng³, Juanjuan Guo³, Jingxuan Qi⁴, Yingtong Chen², Song Miao⁵, Baodong Zheng⁶

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
² College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
³ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
⁴ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China.
⁵ Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China. Electronic address: song.miao@teagasc.ie.
⁶ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: zbdfst@yeah.net.

PMID: 30853534
DOI: 10.1016/j.ultsonch.2019.03.003

Abstract

In this paper, a coconut milk composite system (glycerin monostearate as an emulsifier) with different maize additives (e.g., maize kernels and starch with different amylose contents) was treated with high-intensity ultrasound irradiation (HIUS, frequency 20 kHz). The stability and structural features of the added coconut milk emulsion were studied. Comparing the mechanical emulsifications, coconut milk with maize kernels was similar to coconut milk with high-amylose maize starch. However, coconut milk with a high proportion of amylopectin had the best stability. After ultrasonic treatment, the particle sizes were found to be smaller than those in the nonultrasound-treated coconut milk, and the particles demonstrated a monomodal size distribution. The electronegativity of the compound system was significantly improved. The electronegativity of the maize kernel and high-amylose maize starch-coconut milk systems was significantly decreased, and this change was beneficial to the stability of the systems. However, ultrasonic treatment did not change the fluid type of the coconut milk compound system (which showed pseudoplastic fluid characteristics). The proportion of amylose in maize had an important influence on the stability of the compound system. The apparent viscosity and crystallization order of the high-amylose maize starch-coconut milk system were high. However, the waxy maize starch system showed high complex viscosity and tended to be liquid with ultrasonic treatment. Ultrasound treatment reduced the particle size of coconut milk and homogenized the distribution of the system. Additionally, the amylase of the system contained amylose encapsulated in the interfacial layer after ultrasound treatment. The tiny gel beads formed by waxy maize starch had a good fusion effect on coconut milk fat/protein droplets. The results indicated that the stability of coconut-grain milk composite systems can be enhanced with the use of maize additives and ultrasound irradiation through space effects, electrostatic effects and continuous phase viscosity.

Keywords: Coconut milk; Maize Kernels; Stability; Starch; Structure; Ultrasound irradiation.

MeSH terms

Amylose / chemistry*
Cocos / chemistry*
Color
Particle Size
Rheology
Sonication*
Surface Tension
Viscosity
Zea mays / chemistry*

Substances

Amylose