Abstract
In present study, a novel physical modification of waxy maize starch (WMS) and normal maize starch (NMS) was investigated by using an atmospheric pressure plasma jet (APPJ) treatment. The effect on the structure and physicochemical properties of both starches was demonstrated by treatment with a 5% starch suspension (w/w) with APPJ for short periods of time (1, 3, 5, or 7 min). The pH of WMS and NMS was decreased after APPJ treatment from 5.42 to 4.94, and 5.09 to 4.75, respectively. The water-binding capacity (WBC) (WMS: 105.19%–131.27%, NMS: 83.56%–95.61%) and swelling volume (SV) (WMS: 2.96 g/mL–3.33 g/mL, NMS: 2.75 g/mL–3.05 g/mL) of the starches were obviously increased by APPJ treatment. The surfaces of starch granules were wrecked, due to plasma etching. No changes in the crystalline types of both starches were observed. However, the relative crystallinities (RCs) of WMS and NMS were reduced from 46.7% to 42.0%, and 40.1% to 35.7%, respectively. Moreover, the short-range molecular orders of both starches were slightly reduced. In addition, APPJ treatment resulted in lower gelatinization temperature and enthalpies. Therefore, APPJ provides a mild and green approach to starch modification, showing great potential for applications in the food and non-food industry.
Highlights
Starch is a natural carbohydrate, and a primary source of both stored energy and reduced carbon in most plant species
Starch is a carbohydrate that is formed by glycosidic linkages between glucose units, which are basically comprised of two fractions: amylose and amylopectin
There was a significant decrease in the pH of starches after atmospheric pressure plasma jet (APPJ) treatment (Table 1)
Summary
Starch is a natural carbohydrate, and a primary source of both stored energy and reduced carbon in most plant species. Starch is a carbohydrate that is formed by glycosidic linkages between glucose units, which are basically comprised of two fractions: amylose and amylopectin. Amylose is mostly a linear polymer with α–1,4–D glucopyranose units, and amylopectin is a highly branched molecule with α–1,4–D glucopyranose units in chains by α–1,6 glucopyranose linkages [5]. There are a few modifying methods, including physical, chemical, and enzymatic modifications [7,8]. The chemical modification involves acid hydrolysis, oxidation, etherification, esterification, and cationization, but these methods result in large chemical pollution [9]. The enzymatic modification refers to the treatment of starch with various enzymes, such as glucoamylase, and debranching enzyme.
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