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Abstract
In this research, annealing (ANN) using plasma-activated water (PAW) was first employed to modify potato and pea starches. Compared with the conventional ANN using distilled water (DW), the granular morphology of two starches was not significantly affected by PAW-ANN. The results of X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy showed that PAW-ANN could reduce the long and short-range ordered structure of potato starch while improving the long and short-range ordered structure of pea starch. Differential scanning calorimetry (DSC) analysis indicated that PAW-ANN lowered the gelatinization enthalpy of potato starch and increased the gelatinization enthalpy of pea starch. The analysis of viscosity and dynamic rheological characteristics illustrated that PAW-ANN reduced the peak viscosity and improved the gel strength of starch pastes. PAW-ANN represents a novel modification method for modifying the structure, reducing the viscosity, improving the gel strength of starch, and is very promising for applying in starch-based hydrogels and food additives.
Highlights
Starch is a significant carbohydrate source for most organisms, which has been widely applied in the food industry, such as papermaking, adhesives and biodegradable plastics, sweeteners, pasta products, and some fermented products (1)
We have recently explored the combination of plasma-activated water (PAW) and heat-moisture treatment (HMT) on the structure and properties of maize starches (8)
During the plasma discharge process, a large number of active chemical substances, such as reactive hydroxyl radicals, singlet oxygen, superoxide, ozone, and active molecule nitrogen species, were generated. These substances interacted with water molecules to further generate H+, H2O2, NO, NO2−, NO3−, ONOO−, and so on, which led to the changes in the pH value, conductivity value, and oxidation-reduction potential (ORP) value of the aqueous solution (10)
Summary
Starch is a significant carbohydrate source for most organisms, which has been widely applied in the food industry, such as papermaking, adhesives and biodegradable plastics, sweeteners, pasta products, and some fermented products (1). Modified starch is preferred in the food industry instead of native starch. Annealing (ANN) is usually to treat starch for a period of time at a high moisture content (more than 40%, w/w) and a low temperature (below 60◦C). As a green modification method, ANN has received extensive attention because it only involves water and heat (5). It can usually change the internal structure and physicochemical properties of starch while not damaging the integrity of Annealing Using Plasma-Activated Water granules, which makes starch easier to be processed and employed in certain specific circumstances. It has been studied that annealed starch was more suitable for application in yogurt, sauce, and low-digestible foods than native starch (6)
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