Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties.

Autor: Shen H; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China., Ge X; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China., Zhang B; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China., Su C; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China., Zhang Q; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China., Jiang H; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China., Zhang G; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China., Yuan L; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 7710119, China., Yu X; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China., Li W; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China. Electronic address: liwenhao@nwsuaf.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2022 Mar 15; Vol. 372, pp. 131240. Date of Electronic Publication: 2021 Sep 27.
DOI: 10.1016/j.foodchem.2021.131240
Abstrakt: Non-thermal plasma has increasingly been used for surface modification of various materials as a novel green technology. In this study, we prepared potato starch nanocrystals (SNCs) assisted by dielectric barrier discharge plasma technology and investigated its multiscale structure, physicochemical properties and rheology. Plasma treatment did not change the morphology and crystalline pattern of SNCs but reduced the crystallinity. The amylose content, swelling power, gelatinization temperature, and apparent viscosity of SNCs decreased after the plasma process by depolymerizing the amylopectin branch chains and degrading SNCs molecules. Besides, plasma increased the rapidly digestible starch and resistant starch content. Changes in rheological properties of plasma treated SNCs suggested that the plasma process increased the flowing capacity. The effective structural and functional changes of plasma treated SNCs confirm that plasma technology has great potential for modification of SNCs.
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Databáze: MEDLINE
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