Abstract
The effects of induced electric field (IEF) on the crystal structure and physicochemical properties of potato starch were investigated by subjecting identically treated control and electrically-modified samples to the same temperature history. Additionally, a method of combining IEF with heating for efficient modification of native polymer was also proposed. Results showed that the application of IEF at an electric voltage of 75V has a statistically significant effect on starch gelatinization and pasting properties, especially when combined with heating at 50°C. After treatment by the combination method for 96h, the gelatinization temperatures increased, which can be explained by the slight increase in the ratio of 1044/1015cm−1 and relative crystallinity. Furthermore, IEF reduced granular swelling and therefore contributed to decreasing the peak, breakdown, and setback viscosity of potato starch. This study explores the potential of IEF as innovative technology for starch modification.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
