Table 2.

Studies on the effects of ultrasonic treatments on rice starch properties.

Rice Starch Sample	Type	Ultrasonic Conditions				Effects of Ultrasonic Treatment	Reference
		Frequency (kHz)	Power Output (W)	Sonication Time (mins)	Other Parameters
Waxy Rice Starch	Probe	20	600	–	–	•decrease in the average molecular weight •rate of degradation increased with higher sonopower	[67]
Rice starch	Probe		30	1, 3, & 5	–	•decrease in apparent & inherent viscosities •more transparent rice paste •no changes in starch DP	[68]
Long-grain rice flour (RL-100)	Probe	20	750	10 & 20	40 ℃, 75% AS	•increase in peak & breakdown viscosities •no damages in starch surface	[62]
Long-grain rice flour (RL-100)	Probe			15, 30, or 60	50 ℃, 100% AS	•increase in peak viscosities •no changes in molecular structure and starch morphology	[61]
Waxy rice starch	Probe	211	2.5 & 4.1	15, 30, 45 & 60	25–70 ℃, intensities 0.11 & 0.18 W/cm2	•decrease in peak & final pasting viscosities •had slightly smaller volume weighed diameter than non-sonicated rice. •no changes on the molecular size of starch and starch granule surface	[60]
Rice (18.96% AC)	Probe	20		30	20 ℃	•formation of cracks and depressions on the surface of granules. •had higher fat and water absorption, lower least gelling concentration, and swelling power.	[56]
Broken Rice (27.27% AC)	Bath	40	300	60	70 °C	•assisted in reducing high amylose starch (27.27% AC) to waxy rice (1.43% AC) via formation of starch- glycerol complex. •insignificant deformation of starch granules •produced starch with higher Tp, relative crystallinity and pasting viscosity	[75]
Nonwaxy rice starch (Japonica rice)	Probe	24	100, 500 & 1,000	0–120	Φ6 or Φ10 A	•caused starch partial gelation •decreased in the gelatinization (To and ΔH) and retrogradation	[82]
Rice (18.96% AC)	Probe	20	170	30	20 °C	•increased average starch mesopores diameter (2 nm < width < 50 nm) •produced granules porosity with diameters from 1.7 to 300 nm	[57]
Native rice starch (AC not given)	Probe	16*		10	20 ℃, 100% AS	•increased in viscosity, shear-thinning effect and consistency index •increased in gelatinization enthalpy •decreased in the onset of gelatinization	[86]
Rice starch (21% AC)	Probe	22	150, 300, 450 & 600	20	25 ℃	•damaged the amorphous region •no changes in the molecular structure of rice starch •formation of fissures and pores •increased in pasting properties •decreased thermal parameters	[58]
Rice (PR-123)	Probe	24	100	15 & 30	100% AS	•formation of pores and depression •elevated rapid digestible (RDS) and resistant starch (RS) components •increased in elastic and viscous moduli for 15 mins treatment and went down after 30 mins sonication	[81]
Rice starch (29.5%, AC)	Bath	20	170	60	25–35 ℃	•decreased in the relative crystallinity, AC and swelling capacity •increased in starch enzymatic hydrolysis	[74]

AC = Amylose content; A = amplitude; AS = amplitude setting.

*conducted with ozonolysis.