Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films

In this study, power high intensity ultrasound was used to treat the gelatinized maize starch dispersions. To investigate the effects of ultrasound treatment on the properties of the film-forming dispersions and their resulting films, the apparent viscosity, solubility, morphology of the film-forming dispersions and the opacity, water vapor permeability, mechanical properties, X-ray diffraction of the films formed from these dispersions were tested. It was found that gelatinized maize starch dispersions treated by ultrasound for a certain period of time has a drastic decrease in viscosity, and a distinct increase in solubility. Microscopic observation shows distinctly rapture of ghost fragments in the dispersion with prolonged treatment time. It was also found that ultrasound treatment produces an excellent film with good transparency, improved moisture resistance and stronger structure.