A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment

Starch granules containing amylopectin-rich fractions like sago starch may remain insoluble and undamaged decreasing properties of the film. The aim of this study is to characterize native sago starch films prepared using ultrasonication. An ultrasonication probe was used during gelatinization for 2.5, 5, and 10 min respectively. Ultrasonication decreases the incomplete gelatinized granules resulting in a film with a more compact structure, and...