Abstract
The induced electric field assisted hydrochloric acid (IEF-HCl) hydrolysis of potato starch was investigated in a fluidic system. The impact of various reaction parameters on the hydrolysis rate, including reactor number (1-4), salt type (KCl, MgCl2, FeCl3), salt concentration (3-12%), temperature (40-55°C), and hydrolysis time (0-60h), were comprehensively assessed. Under optimal conditions, the maximum reducing sugar content in the hydrolysates was 10.59g/L. X-ray diffraction suggested that the crystallinity of IEF-HCl-modified starches increased with the intensification of hydrolysis but was lower than that of native starch. Scanning electron microscopy indicated that the surface and interior regions of starch granules were disrupted by the hydrolysis. The solubility of IEF-HCl-modified starches increased compared to native starch while their swelling power decreased, contributing to a decline in paste viscosity. These results suggest that IEF is a notable potential electrotechnology to conventional hydrolysis under mild conditions without any electrode touching the subject.
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