Modification of corn starch via ultrasound-assisted tartaric acid hydrolysis

Traditional chemical methods for starch modification often involve harsh conditions or produce toxic byproducts, limiting their sustainability. While ultrasound and tartaric acid have been explored individually, their synergistic effects on structural disruption and energy-efficient processing remain underexplored. This study introduces a novel ultrasound-assisted tartaric acid hydrolysis method that combines ultrasound cavitation with tartaric acid hydrolysis under mild conditions (35 °C, 1.5 M acid) contrasting with conventional high-temperature acid treatments. Ultrasonic cavitation generates micro-pores and cracks in starch granules, facilitating the penetration of tartaric acid into both the amorphous and crystalline regions. This process results in a reduction of molecular weight to 2.61 × 10⁵ g/mol and a decrease in crystallinity to 30.15 %. Additionally, the swelling power is reduced to 5.84 g/g, solubility is increased to 16.38 %. Furthermore, freeze-thaw stability and thermal stability are both enhanced. By demonstrating the cavitation-acid synergy effects and their mechanisms, this approach provides a sustainable and energy-efficient alternative for starch modification, with potential applications in biodegradable packaging and low-viscosity food formulations.