Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis

被引:4
|
作者
Chen, Cunshe [1 ]
Tong, Fang [1 ]
Sun, Ruohao [1 ]
Yang, Jufang [1 ]
Pang, Zhihua [1 ]
Liu, Xinqi [1 ]
机构
[1] Beijing Technol & Business Univ, China Food Flavor & Nutr Hlth Innovat Ctr, Beijing 100083, Peoples R China
关键词
corn starch; plasma; performance characterization; PHYSICOCHEMICAL PROPERTIES; OXYGEN; IMPACT;
D O I
10.3390/foods12214042
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity. SEM analysis revealed that plasma treatment altered the surface morphology of corn starch, with variations observed depending on the duration of treatment. UV/Vis spectroscopy results indicated that longer plasma exposure times increased maximum absorbance values with less complete peak shapes. FTIR results demonstrated that plasma treatment disrupted the crystalline structure of starch, resulting in decreased molecular polymerization. Lastly, XRD results showed a proportional relationship between plasma treatment duration and the intensity of the diffuse peak, indicating that prolonged plasma exposure increased the amorphous nature of starch.
引用
收藏
页数:14
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