The effects of pulsed electric fields treatment on the structure and physicochemical properties of dialdehyde starch

被引：24
作者：
Li, Ying [1 ,2 ]
Wang, Jin-Hua
Han, Yu [1 ]
Yue, Fu-Hao [1 ]
Zeng, Xin-An [1 ,2 ]
Chen, Bo-Ru [1 ]
Zeng, Man-Qin [1 ]
Woo, Meng-Wai [3 ]
Han, Zhong [1 ,2 ,4 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
[2] Foshan Univ, Guangdong Prov Key Lab Intelligent Food Mfg, Foshan 528225, Peoples R China
[3] Univ Auckland, Dept Chem & Mat Engn, Auckland 1010, New Zealand
[4] Overseas Expertise Intro Ctr Discipline Innovat Fo, Guangzhou 510641, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 408卷
基金：
中国国家自然科学基金;
关键词：
Dialdehyde starch; Pulsed electric fields; Structure; Physicochemical properties; FUNCTIONALITY; MORPHOLOGY;
D O I：
10.1016/j.foodchem.2022.135231
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The structural and physicochemical properties changes of corn starch oxidized by sodium periodate under the assistance of pulsed electric fields (PEF) were studied. It was found that dialdehyde starch (DAS) particles produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control without PEF. The solubility of the DAS (12 kV/cm PEF-assisted oxidation) improved by 70.2% when compared to the native starch. Increment in the strength of the PEF, led to a decrease in the viscosity of the DAS. In addition, the aldehyde group content of the DAS produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control increased by 11.6% when compared with the traditional oxidation method. PEF is an effective method to promote oxidation reaction of starch.
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页数：8
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