Isolation Of Starch Research Articles

Synthesis and characterization of novel electrospun nanofibers based on taro starch: influence of solvent and isolation agent on morphology and diameter

AbstractThe utilization of natural polymers in producing electrospun nanofibers has received significant attention due to their biocompatibility, sustainability and diverse range of applications. This research focuses on synthesizing electrospun nanofibers derived from taro starch isolated from tubers. The investigation utilized SEM to examine the structure and size of the electrospun nanofibers. Formic acid and dimethyl sulfoxide solvents were tested to determine the most efficient solvent system for synthesizing taro starch nanofibers. The results demonstrated that the taro starch nanofibers can be effectively synthesized when using formic acid as the primary solvent. The study also investigated the impact of altering the volumetric ratio of formic acid to water on nanofiber morphology and size, finding that a lower formic acid fraction produced smooth fibers while a higher fraction resulted in fused fibers. The electrospinnability was further evaluated by comparing the effects of different isolation agents—distilled water and sodium metabisulfite—during the isolation process. The isolation agent significantly affected the fiber diameter, with notable differences observed in the smoothness of taro starch nanofibers at starch solution concentrations of 13, 15 and 17 wt%. Overall, the results of the study showed that the formation of taro starch fibers was influenced by the type of solvent, the volume fraction of the solvent to water, and the starch isolation agent. Successful fabrication of nanofibers from taro starch and its optimization parameters can contribute to the development of environmentally friendly nanofiber materials and offer a variety of applications in biomedicine, food and environmental engineering, such as tissue engineering, wound dressing, drug delivery, functional food delivery and food packaging. © 2024 Society of Chemical Industry.

Synthesis And Characterization of Biodegradable Foam (Biofoam) From Taro Starch (Colocasia Aesculenta)-Chitosan

Biodegradable foam can be used as an alternative packaging which is safe for health and environment. The raw material used to produce biofoam is starch. Taro consist of 67.42% starch. Contrarily, biofoam produced from starch has fragile mechanical properties. The addition of chitosan aims to improve the mechanical properties of biodegradable foam. Beside that, Chitosan is expected to reduce water absorption and increase tensile strength of biodegradable foam without reducing degradability. Biodegradable foam was synthesized by three steps, first step was isolation of starch from taro, second step was synthesis of biodegradable foam from taro starch-chitosan which used various concentration of chitosan to study the effect of chitosan addition for mechanical properties of biodegradable foam. Various concentration of chitosan was 0%, 1%, 2%, 3%, and 4% (w/w). Third step was characterization of biodegradable foam. The Analysis of biodegradable foam was carried out included FTIR functional group, mechanical properties, biodegradability and water absorption. The result showed that the best tensile strength test was 1% chitosan addition with a value of 3.75 MPa; based on water absorption test, the optimum sample was 4% chitosan addition with a value of 11.66%. The results of the functional group analysis of FTIR biodegradable foam contained of C=O (amide), CN, NH and OH groups which indicated the existence of chitosan in the sample.

Isolation and physiochemical characterization of Red kidney bean (Phaseolus vulgaris L.) starch

The current study focuses on the isolation and physiochemical characterisation of starch from Phaseolus vulgaris L. The yield of the starch was about 25.8 %. The size of the starch granules ranged between 10 and 25μm. The starch had a higher water binding capacity, swelling power and solubility but had low paste clarity. P. vulgaris starch exhibited high freeze thaw stability. The bulk, tapped and particle densities of the starch were 1.64 g/cm3, 2.06 g/cm3 and 0.66 g/cm3 respectively. The porosity of the starch was about 64.1%. The estimated Carr index and Hausner’s ratio indicated good flowability of the starch powder. X-ray diffraction analysis indicated that the starch was C-type starch. Fourier-transform infrared spectroscopy revealed the functional group corresponding to that of starch. Thermo gravimetric analysis indicated good thermostability.

Systematic evaluations and integration of Assam indigenous Joha rice starch in intelligent packaging films for monitoring food freshness using beetroot extract

It is becoming increasingly important to have starch sources with different physicochemical properties to meet the needs of new applications in food, packaging, bioplastic, and pharmaceutical industries. The first part of this study dealt with the isolation of starch from culturally, geographically, nutritionally esteemed, and high-yielding Assam Joha rice. Fine and uniform particle size (6.3 ± 0.09 μm), high amylose content (28 ± 1.03 %), swelling behavior, viscoelastic rheological behavior, moderate gelatinization temperature (66 ± 1.7 °C), thermostable nature, type A crystallographic pattern with high (45 ± 3.3 %) crystallinity, and suitable microbial quality make the Joha rice derived starch physico-chemically and functionally suitable for potential applications in diverse domains. The latter part of the study focuses on one of the applications of derived starch as a suitable matrix for intelligent packaging films with the incorporation of betanin-enriched beetroot extract (BRE) as a bio-based pH sensor. The addition of 1.0 % w/v BRE to the starch film (starch-BRE III) significantly increased its functionality by reducing UV–visible light transmittance and water vapor permeability, along with enhancing flexibility and hydrophobicity due to intermolecular bonding between BRE and the starch film matrix. Moreover, starch-BRE films with different BRE concentrations were successfully used to monitor the real-time freshness of white meat (chicken and fish) and Indian cottage cheese samples. Overall, the results indicated that starch-BRE III has great potential as an intelligent packaging material for monitoring food freshness.

Characterisation of finger millet (Eleusine coracana) starch isolated by conventional and ultrasound‐assisted starch isolation methods

SummaryStarch is a versatile biomaterial with a wide range of applications across various industrial sectors. Therefore, starch isolation methods play a crucial role in fulfilling the demand for high‐quality starch required for different applications. Waxy maize starch is the most used starch for different food applications. It is isolated using an alkaline extraction method and available in the market at a high price. The traditional process of starch isolation involves labour‐intensive and costly downstream processing that leads to exploring cost‐effective isolation methods for various food applications. Finger millet (Eleusine coracana) is an underutilised cereal crop composed of 65–70% of starch. In the present study, the starch from finger millet is isolated using conventional and ultrasound‐assisted isolation methods to fulfil the current requirement. The isolated finger millet starch was characterised by morphological structure obtained by scanning electron microscopy (SEM), X‐ray diffractogram (XRD), infrared spectrum obtained by Fourier transform infrared spectrometer (FT‐IR), differential scanning calorimetry (DSC) analysis, and rheological analysis. The SEM images confirmed the reduced particle size and uniform grain size distribution in the starch isolated using ultrasound‐assisted isolation. The relative crystallinity of starch isolated using ultrasound‐assisted isolation method (69.05 ± 0.57%) was higher compared to other conventional isolation methods (57.18 ± 0.70%, 67.66 ± 1.00%, and 68.34 ± 0.33% for distilled water soaking, alkali soaking, and sodium bisulphite soaking, respectively). The FTIR analysis confirmed no significant changes in the functional group of starch with respect to different isolation methods. Thermal and rheological analysis of isolated starch using ultrasound‐assisted isolation indicated the lowest gelatinisation enthalpy (45.38 ± 1.67 J/g) and showed the lowest loss factor indicating the most elastic behaviour, respectively.

Ultrasonication followed by aqueous two-phase system for extraction, on-site modification and isolation of microalgal starch with reduced digestibility

Microalgae are new and sustainable sources of starch with higher productivity and flexible production modes than conventional terrestrial crops, but the downstream processes need further development. Here, ultrasonication (with power of 200 W or 300 W and duration of 10, 15, 20, or 25 min) was applied to simultaneously extract and modify starch from a marine microalga Tetraselmis subcordiformis for reducing the digestibility, and an aqueous two-phase system (ATPS) of ethanol/NaH2PO4 was then used to isolate the starches with varied properties. Increasing ultrasonic duration facilitated the partition of starch into the bottom pellet, while enhancing the ultrasonic power was conducive to the allocation in the interphase of the ATPS. The overall starch recovery yield reached 73 ∼ 87 % and showed no significant difference among the ultrasonic conditions tested. The sequential ultrasonication-ATPS process successfully enriched the starch with purities up to 65 % ∼ 88 %, which was among the top levels reported in microalgal starch isolated. Ultrasonication produced more amylose which was mainly fractionated into the interface of the ATPS. The digestibility of the starch was altered under different ultrasonic conditions and varied from different ATPS phases as well, with the one under the ultrasonic power of 200 W for 15 min at the bottom pellet having the highest resistant starch content (RS, 39.7 %). The structural and compositional analysis evidenced that the ultrasonication-ATPS process could exert impacts on the digestibility through altering the surface roughness and fissures of the starch granules, modulating the impurity compositions (protein and lipid) that could interact with starch, and modifying the long- and short-range ordered structures. The developed ultrasonication-ATPS process provided novel insights into the mechanism and strategy for efficient production of functional starch from microalgae with a potential in industrial application.

Isolation and Characterization of Starch, Cellulose, and Their Nanostructures Obtained from Commelina coelestis Willd Root

Isolation and Characterization of Starch, Cellulose, and Their Nanostructures Obtained from Commelina coelestis Willd Root

Isolation and Characterization of Starch from Different Potato Cultivars Grown in Croatia

Starch is a polysaccharide that is widely used in food and other industries; therefore, due to its great potential, it is attempted to be maximally isolated from various foods rich in starch. Commonly, potatoes are used for starch production due to the relatively high starch content in tubers, and the process itself is complex and includes several steps. The aim of this study was to isolate and characterize starch from eight potato varieties. First, the basic chemical composition of the potato samples was determined, and then the isolation was carried out under laboratory conditions. The isolated starch was air dried, then ground and sieved through a 400 µm sieve. The basic chemical composition, amylose content, starch color, swelling capacity and solubility index, clarity of starch pastes, texture of starch gels and thermo-physical properties (gelatinization and retrogradation) were determined in the obtained starch samples. The results showed that the SL 13–25 potato variety had the lowest starch content, while the Stilleto variety had the highest starch content. The content of protein, fat, ash and crude fiber was relatively low in all of the isolated starches, indicating their high purity. Also, the difference in the color of the isolated starches was difficult to see. The highest amylose content had starch from Saprodi, while the lowest was observed in starch from SL 13–25. Starch from the cv. Dartiest had the highest, while starch from the cv. Sereno had the lowest gel strength. The starch of the cv. Dartiest also had the highest clarity value. The retrogradation transition temperatures and enthalpies were lower compared to the gelatinization temperatures and enthalpies. With the increasing temperature, both the swelling capacity and the solubility index of all the samples increased. According to the obtained differences, this study confirmed the significant influence and role of different cultivars on starch characteristics.

Isolation of starch and protein degrading strain Bacillus subtilis FYZ1-3 from tobacco waste and genomic analysis of its tolerance to nicotine and inhibition of fungal growth.

Aerobic fermentation is an effective technique for the large-scale processing of tobacco waste. However, the specificity of the structure and composition of tobacco-derived organic matter and the toxic alkaloids in the material make it currently difficult to directly use microbial agents. In this study, a functional strain FYZ1-3 was isolated and screened from thermophilic phase samples of tobacco waste composting. This strain could withstand temperatures as high as 80°C and grow normally at 0.6% nicotine content. Furthermore, it had a strong decomposition capacity of tobacco-derived starch and protein, with amylase activity of 122.3 U/mL and protease activity and 52.3 U/mL, respectively. To further understand the mechanism of the metabolic transformation of the target, whole genome sequencing was used and the secondary metabolite gene cluster was predicted. The inhibitory effect of the strain on common tobacco fungi was verified using the plate confrontation and agar column methods. The results showed that the strain FYZ1-3 was Bacillus subtilis, with a genome size of 4.17 Mb and GC content of 43.68%; 4,338 coding genes were predicted. The genome was annotated and analyzed using multiple databases to determine its ability to efficiently degrade starch proteins at the molecular level. Moreover, 14 functional genes related to nicotine metabolism were identified, primarily located on the distinct genomic island of FYZ1-3, giving a speculation for its nicotine tolerance capability on the molecular mechanism. By mining the secondary metabolite gene cluster prediction, we found potential synthetic bacteriocin, antimicrobial peptide, and other gene clusters on its chromosome, which may have certain antibacterial properties. Further experiments confirmed that the FYZ1-3 strain was a potent growth inhibitor of Penicillium chrysogenum, Aspergillus sydowii, A. fumigatus, and Talaromyces funiculosus. The creation and industrial use of the functional strains obtained in this study provide a theoretical basis for its industrial use, where it would be of great significance to improve the utilization rate of tobacco waste.

Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato (Plectranthus edulis) Starch.

The Ethiopian potato (Plectranthus edulis) is an annual tuber crop indigenous to Ethiopia. The crop is underutilized and not much studied despite its high yield of starch, which has a good potential to contribute to the effort in meeting the quickly growing demand for starch. In this study, the effects of the ecotype and isolation methods on the physicochemical, functional, structural, and crystalline properties of starches were evaluated. Starches were isolated from two Ethiopian potato ecotypes (Loffo and Chanqua) using distilled water (DW), 0.01% sodium metabisulphite (SMS), and 1M sodium chloride (NaCl) in the isolation media. The results showed that the lowest starch yield was obtained from Chanqua using DW (97.4%), while the maximum was from Loffo using SMS (99.3%). The L* (lightness) and whiteness values of the starches obtained from Loffo were higher than those of Chanqua starches, with NaCl and SMS extractants yielding the highest values. The bulk density, water activity (aw), pH, proximate composition (moisture content, protein, ash, fat, crude fiber, and carbohydrate contents), and techno-functional properties were established. The majority of these parameters varied depending on both the isolation method and the ecotype. The crystallinity pattern of all starches showed B-type diffraction, with differences in diffraction peak intensities between all starches. FTIR tests showed structural changes as a function of the ecotype and isolation procedure used. The Loffo ecotype exhibited considerably better results, and the SMS isolation method was found to be the most effective way to acquire the highest starch quality in most of the characteristics evaluated.

Non-Traditional Starches, Their Properties, and Applications.

This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.

Pulp from Colored Potatoes (Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies.

Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue.

Emmer starch isolation by alkaline protease digestion of wet-milled seeds

In today's dynamic world, it is necessary to explore more alternative options for starch isolation and develop technologies to obtain better quality products. The presence of impurities in the composition of starch is an indicator that affects its properties. Starch was isolated from whole emmer seeds. The present study aims to compare the protein content of isolated emmer starch obtained by a standard alkaline method and a combined alkaline with an enzymatic method. The conducted method for the isolation of starch from emmer was with a duration of the alkaline treatment of 24 and 48 hours. The results were compared with the results obtained from the combination of alkaline (24 hours) and enzyme (with an amount of enzyme 0.05 - 2.2% for 1 - 8 h) treatment. The results showed that the long alkaline treatment could be replaced by a shorter one with 0.05% enzyme for 1 hThe lowest values of protein in the composition of starch were reported after treatment with 1.1% multienzyme preparation for 8 h.

Effects of xylanase on starch isolation and functional properties of waxy wheat flour

Waxy wheat starch is difficult to be extracted from waxy wheat flour (WWF) due to the weak gluten quality and the existence of arabinoxylan (AX). The objective of this study was to understand effects of xylanase on starch isolation and functional properties of WWF. WWF with addition of xylanase had a lower water retention capacity, shorter dough development time, and longer dough stability time when compared to the one without xylanase. Addition of xylanase to the WWF dough decreased its viscoelasticity and bound water, increased its extensibility and immobilized water, and transformed it from the elastic to the extensible texture. The xylanase hydrolysis of water-unextractable AX promoted quick formation of gluten and the release of starch granules during wet milling of WWF. Results suggested that WWF could be wet-milled without any challenge by adding xylanase. A role of AX in the dough and during wet milling of WWF was proposed and illustrated.

Color stability of anthocyanin extract from wastewater of purple sweet potato starch processing

The wastewater from PSP starch extraction was then filtered, concentrated in a rotary evaporator at 55°C, and investigated to evaluate its stability which was influenced by pH, light, storage temperature, heat, sugar, and salt concentrations. The results showed that the highest anthocyanin content, antioxidant activity and color stability were found in wastewater extracted from starch using water as an insulating agent for starch. The color of PSP starch wastewater using water as starch isolation agent has good stability for 15 days of storage at dark room temperature, and is stable at pH 3.0 – 9.0, heated at 100°C for 15 minutes, and in a solution of 10-50% and 10-30 % each concentration of sugar and salt.

Isolation and Characterization of Colon Targeting Starch from the Non‐Conventional Source of Jharkhand, India

AbstractStaple foods are generally the conventional sources of starch. The exploration of non‐conventional and cheap sources of starch has gained momentum. In the present study, starch from mankanda (Alocaisa macrrorhizos) tubers is isolated by using base, NaOH 0.05%, w/w sodium hydroxide extracted starch (NAS) and acidic (citric acid 0.03%; Citric acid extracted starch (CAS) media and evaluated for its physicochemical, structural, thermal, rheological, and release profile. The %yield of NAS and CAS starch is found to be 8.14% and 7.28%, with neutral pH, high water holding capacity, moisture content, amylose content, low ash values, restricted swelling, and excellent flow. The granules of the starches are irregular, with a diameter ranging from 1.34 to 16.12 µm. X‐ray diffraction (XRD) analysis reveals the combination of type A and B crystal. Fourier Transform Infrared Spectroscopy (FT‐IR) spectra of both starch samples are almost found to be similar in nature. Thermogravimetric analysis (TGA) and differential scanning colorimetric (DSC) analysis indicate good thermal stability. Both starches exhibit shear thinning behavior. In vitro drug release studies reflect that the extracted native starch from mankanda tubers has an immense potential for the development of sustained release formulations to target the lower gastrointestinal region like the colon by protecting the drug from the physiological environment of the stomach and small intestine.

Isolation and Characterization of Starch from the Purple Yam (Dioscorea alata) Anthocyanin Extraction Residue Obtained by Ultrasound-Assisted Extraction

Purple yam (Dioscorea alata) is a tuber crop found in tropical countries that could be a valuable source of anthocyanins and starch. After anthocyanin extraction, the starch from the extraction residue was isolated using steeping in acid pH (AS), steeping in alkaline pH (KS), and steeping in water (WS). The starch yield was higher in AS (50.86 ± 1.23%), followed by KS (45.90 ± 0.68%) and WS (41.23 ± 4.92%). WS starches presented softer round-oval forms, and AS and KS presented some layers in the spherical structures. Diffractograms showed a characteristic of a B type of starch with crystallinity between 43 and 48% for all isolation methods. Enthalpy of gelatinization was higher in the AS (302.52 ± 29.26 J g−1) than KS (211.40 ± 35.09 J g−1) and WS (265.03 ± 26,58 J g−1). Monomodal distributions with mean volume diameter ranging between 35.58 µm and 36.05 µm were obtained for all isolation methods. As expected, the swelling power (SP) and water solubility index (WSI) increases as temperature increases for starches isolated using AS, KS, and WS. The isolation of starch from the residue of the extraction of anthocyanins from purple yam is suitable using AS, KS, and WS. Although no significant differences among isolation methods were observed in almost physicochemical parameters, AS isolation method produces starches with higher extraction yield and purity.Graphical

Effects of acetylation, acid-thinning and oxidation on Chrysophyllum albidum (African star apple) kernel native starch

Starch is a biological macromolecule with myriad of industrial uses. The growing need for starch and native starch deficiencies have necessitated researches into under-exploited starch sources and modifications, respectively. Chrysophyllum albidum (African star apple, ASA) seed is a waste consisting of 63.94% carbohydrate in its kernel. Its starch content can be fully utilised, industrially, if it is in a suitable form and its properties understood. That necessitated the isolation of ASA kernel starch, its modification and properties assessment. Acetylation, acid-thinning and oxidation were performed on the native Chrysophyllum albidum kernel starch, NACA, to produce the acetylated Chrysophyllum albidum kernel starch, ACCA, acid-thinned Chrysophyllum albidum kernel starch, ATCA, and oxidised Chrysophyllum albidum kernel starch, OXCA, respectively. The physicochemical properties of the native and modified starches were investigated with established methods. The yield of starch was 43.76%. The acetylated and oxidised starches had low degrees of substitution. FTIR results confirmed the introduction of carbonyl functionality into the acetylated and oxidised starches. Starch morphology revealed smooth, small rounded and truncated ellipsoid granules with diameter ranges of 7–20 μm. Swelling power of modified starches improved, except for the acid-thinned, and increased with temperature. Acetylated and oxidised starches had significantly (p < 0.05) higher water and oil absorption capacities, respectively. Acid-thinning significantly improved starch pasting properties and reduced retrogradation tendency. Modification improved the gelatinisation transition temperature of native starch.

Characterization and Comparative Analysis of Starches from Seeds of Five Jackfruit Cultivars

AbstractJackfruit (Artocarpus heterophyllus) seeds are a byproduct of processing while they have an appreciable amount of starch. The current study is based on the isolation and characterization of starches from these seeds to check the suitability in terms of functional, structural, and pasting properties for determining its vital utilization. Therefore, five jackfruit cultivars (Hadiyava, Khaja, Safeda, Katahri, and Bhadaiya) are selected for the study. The amylose content, granule size, pasting properties, and relative crystallinity significantly (p &lt; 0.05) vary in all selected five cultivars. With the lowest amylose values, Safeda cultivar starch reports higher absorption of oil and water (190.30% and 226.68%, respectively), solubility, swelling power, peak, trough, and final viscosity compared to the other starches. X‐ray diffraction results show that all five starches show a typical A‐type (15°, 17°–18°, and 23°) pattern. The first principal component (40.98%) is highly correlated with starch amylopectin content, physical properties, peak temperature, and swelling power.

Effect of ultrasound on isolation and properties of oat starch

The aim of the present study was to analyse the effect of ultrasound (US) on the isolation and properties of oat starch. Starch isolation was done by a water extraction method and with sonication for 30 (US30), 45 (US45) and 60 (US60) min. The highest starch yield was found in US45 as 49.04 g·100 g^–1 of oat flour when the extraction time decreased from 6 h to 45 min. The functional properties of starches, such as bulk density, water solubility index, dispersibility and water absorption capacity, ranged from 0.65 to 0.80 g·mL^–1, 3.22 to 5.75%, 78 to 87.5% and 84.23 to 95.87%, respectively. US45 had lower bulk density and higher dispersibility than other starches. US treatments decreased the gelatinisation temperature ranges and increased the gelatinisation enthalpy values. The enthalpy of the gelatinisation value of oat starch was found as 8.45 J·g^–1 and increased with sonication up to 13.65 J·g^–1. Retrogradation endotherms were observed after 6 days of storage, and enthalpies of retrogradation were lower than in the gelatinised starches. Fourier transform infrared spectroscopy (FTIR) spectra showed that US treatment did not affect the functional groups of oat starch. US application during oat starch isolation gave desired results, such as time reduction, higher yields and increased functional properties.