Effects of hydrogen, oxygen, and ammonia low-pressure glow plasma on granular starches

被引:63
作者
Lii, CY
Liao, CD
Stobinski, L
Tomasik, P
机构
[1] Univ Agr, Dept Chem, PL-31120 Krakow, Poland
[2] Acad Sinica, Inst Chem, Taipei, Taiwan
[3] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 10764, Taiwan
[4] Polish Acad Sci, Inst Phys Chem, Warsaw, Poland
关键词
ammonia glow plasma; hydrogen glow plasma; oxygen glow plasma; starch depolymerization;
D O I
10.1016/S0144-8617(01)00351-4
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Cassava, corn, high amylose corn, potato, rice Indica, rice Japonica, sweet potato, waxy corn, and wheat starches were exposed to low-pressure ammonia, hydrogen, and oxygen plasma. In every case, depolymerization of the starch polysaccharides was noted. The extent of the depolymerization depended on the nature of the starch as well as the type of plasma applied. Among three fractions of polysaccharides distinguished by their molecular weight average, the fraction of the highest molecular weight suffered the most efficient depolymerization. The relative depolymerization for the middle- and low-molecular fractions of polysaccharides was found to be starch and plasma specific. The chemical character of the plasma had very little influence on the starch polysaccharides. Only subtle oxidation effects were observed in oxygen plasma. Low-pressure glow plasma treatment appeared to be a convenient tool for a waste-less dextrinization of starch. Manipulation of the plasma variety and the time of exposure resulted in a wide spectrum of dextrins of various molecular weights and paste-forming properties. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:449 / 456
页数:8
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