Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch

被引：2
作者：
Ji, Hongfang [1 ,2 ]
Li, Dandan [1 ]
Zhang, Lingwen [1 ]
Li, Manjie [1 ]
Ma, Hanjun [1 ,2 ]
机构：
[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang, Peoples R China
[2] Natl Pork Proc Technol Res & Dev Profess Ctr, Xinxiang, Peoples R China
来源：
FRONTIERS IN NUTRITION | 2024年 / 11卷
关键词：
atmospheric pressure plasma jet; discharge power; wheat starch; physicochemical properties; structure; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; TEMPERATURE; SAFETY; INULIN;
D O I：
10.3389/fnut.2024.1386778
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
The effect of atmospheric pressure plasma jet (APPJ) with different discharge power (0, 400, 600, and 800 W) on the structure and physicochemical properties of wheat starch were evaluated in this study. After APPJ treatments, significant declines in peak viscosity, breakdown viscosity, and final viscosity of wheat starch pasting parameters were observed with increase of plasma treatment power. Being treated with discharge power of 800 W, the PV and BD value of wheat starch paste significantly dropped to 2,578 and 331 cP, respectively. Apparently, APPJ could raise the solubility of wheat starch, while reduce the swelling capacity, and also lower the G ' and G '' value of wheat starch gel. Roughness and apparent scratch was observed on the surface of the treated wheat starch granules. Although APPJ treatment did not alter wheat starch's crystallization type, it abated the relative crystallinity. APPJ treatment might be useful in producing modified wheat starch with lower viscosity and higher solubility.
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页数：8
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