Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch
Liang W. Liu X. Zheng J. Zhao W. Zheng Y. Ge X. Shen H. Ospankulova G. Muratkhan M. Zhainagul Kh K. Li W.
October 2023Springer
Food and Bioprocess Technology
2023#16Issue 102287 - 2303 pp.
The study is aimed at investigating the effect of dielectric barrier discharge (DBD) plasma and E-beam technology modification sequences on the “structure property” of starch. Here, DBD plasma (treated with 1 and 5 min) and E-beam (irradiated under 5 and 10 kGy) and their pre-/post dual modifications were applied to characterize the structural and physicochemical properties of starch. Although plasma causes etching on the starch surface, E-beam poses a minor effect on microstructure. Both modifications promoted starch degradation, resulting in substantial molecular weight, long chain proportions, and viscosity reductions. Also, the short-range ordered structure and the relative crystallinity of starch were disrupted after both modifications. Nevertheless, starch FT-IR spectrum patterns, crystal types, and growth rings were retained. In addition, both treatments improved native starch solubility and suppressed swelling power. Interestingly, plasma-E-beam (P-E) treatment induced a deeper modification degree of starch at the same treatment intensity than E-beam-plasma (E-P) treatment, as evidenced by lower molecular weight and viscosity, smaller R1047/1024, and enthalpy. For resistant starch (RS) content, P-E treatment provided a more intensive improvement. Consequentlys, we suggest pre-plasma treatment in starch processing since it improves the viscosity, solubility, and digestibility of native starch with less damage to the starch structure.
Chinese yam starch , DBD plasma , E-beam , Pre-/post-modification
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Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, Yangling, 712100, China
College of Food Technology, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue 62, Astana, 010000, Kazakhstan
College of Food Technology, Shakarim State University of Semey, Glinka 20A, Semey, 071412, Kazakhstan
Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province
College of Food Technology
College of Food Technology
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