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Improved solubility of banana starch by dielectric barrier discharge plasma treatment
Author(s) -
Yan SiLiang,
Chen GuiYun,
Hou YaJie,
Chen Ye
Publication year - 2020
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.14318
Subject(s) - dielectric barrier discharge , starch , solubility , scanning electron microscope , fourier transform infrared spectroscopy , viscosity , materials science , chemistry , analytical chemistry (journal) , viscometer , plasma , dielectric , chemical engineering , nuclear chemistry , chromatography , composite material , food science , organic chemistry , physics , optoelectronics , quantum mechanics , engineering
Summary A novel technology for banana starch modification has been developed using dielectric barrier discharge ( DBD ) plasma, and the effect of DBD plasma treatment on the solubility and pasting behaviours of banana starch were evaluated. The solubility of treated starch significantly increased from 1.35 to 15.05 g 100 g −1 at 55 °C as the treatment intensity increased. Rapid viscosity analyser examination showed a dramatic change in the pasting behaviours of modified starch, and the peak viscosity decreased from 5242.0 to 153.0 ( cP ) as the treatment intensity increased. Evidence of nonpenetrative damage caused by plasma etching was shown by scanning electron microscope micrographs. The results of X‐ray diffraction and Fourier‐transform infrared spectroscopy analyses indicated that the DBD treatment changed the granular structure of banana starch.