Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments:...

This study investigated wheat starch (WS)-long-chain inulin (LCI) complexes treated with high-power ultrasound (UA) (1200 or 1500 W, 75 °C water bath, 30 or 180 s (s)). This study showed that the UA-treated WS-LCI composites of each group exhibited partial gelatinization, except for the UA-180 s group, where the starch was gelatinized entirely. In addition, cracks and dents were observed on the surface of many particles within each UA-treated WS-LCI group. Specifically, it contributed by altering the starch composition, thereby increasing the proportions of slowly digestible starch, amylose, and resistant starch (RS). The 1500 W UA-treated WS-LCI composite exhibited the coexistence of A- and V-type crystallites, consistent with the findings for A1047/1022 cm^-1. This study revealed that the UA-treated WS-LCI complex formed V-type RS that can be incorporated into steamed bread formulations to enhance springiness and adhesiveness. Overall, UA treatment modulated amylose-driven interactions within the WS-LCI system, promoting V-type RS formation, altering digestive structural characteristics, and improving the hardness and viscoelastic properties of steamed bread.