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Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity
Author(s) -
Yan Yizhe,
Zhou Yaping,
Shi Miaomiao,
Liu Hualing,
Liu Yanqi
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13973
Subject(s) - crystallinity , atmospheric pressure plasma , fourier transform infrared spectroscopy , microcrystalline , raman spectroscopy , scanning electron microscope , materials science , starch , chemistry , analytical chemistry (journal) , chemical engineering , chromatography , plasma , crystallography , composite material , biochemistry , physics , optics , quantum mechanics , engineering
Summary This study demonstrated the effect on microcrystalline starch ( MS ) with different relative crystallinity ( RC ) by atmospheric pressure plasma jet ( APPJ ) treatment for 1, 3, 5 or 7 min. The morphology of MS granules was destroyed according to Scanning electron microscopy ( SEM ) analysis. APPJ treatment did not change the crystalline type of MS , but obviously decreased the RC of MS . Short‐range molecular order of MS was clearly decreased after APPJ treatment though the Fourier transform infrared ( FTIR ) and Raman spectroscopy. Notably, the effect of APPJ on crystalline and short‐range order structure of MS was gradually increased with the increase of RC , which revealed that the crystalline region of MS might be destroyed by APPJ . Furthermore, the pH of MS was decreased while water binding capacity ( WBC ) and swelling volume ( SV ) of MS were increased. Therefore, the APPJ treatment could be used as an alternative physical technology for starch modification.