Plasma modification of starch

被引：119

作者：

Zhu, Fan ^{[1
]}

机构：

[1] Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland 1142, New Zealand

来源：

FOOD CHEMISTRY | 2017年 / 232卷

关键词：

Starch modification; Physicochemical property; Structure; Application; Non-thermal processing; Wheat flour; GLOW-DISCHARGE PLASMA; FUNCTIONAL-PROPERTIES; GRANULAR STARCHES; NONTHERMAL PLASMA; COLD-PLASMA; RHEOLOGICAL PROPERTIES; MOLECULAR-STRUCTURES; WHEAT-FLOUR; FILMS; SURFACE;

D O I：

10.1016/j.foodchem.2017.04.024

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Plasma is a medium of unbound negative and positive particles with the overall electrical charge being roughly zero. Non-thermal plasma processing is an emerging green technology with great potential to improve the quality and microbial safety of various food materials. Starch is a major component of many food products and is an important ingredient for food and other industries. There has been increasing interest in utilizing plasma to modify the functionalities of starch through interactions with reactive species. This mini-review summarises the impact of plasma on composition, chemical and granular structures, physicochemical properties, and uses of starch. Structure-function relationships of starch components as affected by plasma modifications are discussed. Effect of plasma on the properties of wheat flour, which is a typical example of starch based complex food systems, is also reviewed. Future research directions on how to better utilise plasma to improve the functionalities of starch are suggested. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：476 / 486

页数：11

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