文献类型：期刊文献

英文题名：The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment

作者：Shen, Huishan[1,2];Guo, Yu[1];Zhao, Jiangyan[1];Zhao, Jian[1];Ge, Xiangzhen[2];Zhang, Qian[2];Yan, Wenjie[1]

第一作者：Shen, Huishan

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2021

卷号：191

起止页码：821-831

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：;Scopus(收录号：2-s2.0-85115930506);WOS:【SCI-EXPANDED(收录号:WOS:000710569000004)】；

基金：This work was financially supported by the Academic Research Projects of Beijing Union University (No. XP202006 ).

语种：英文

外文关键词：Mung bean starch; Ultrasound and plasma treatment; Molecular structure

摘要：Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and the synergistic treatment, as well as investigating its effects on the morphology, chain length distribution, molecular weight, crystalline structure and physicochemical properties of starch. Ultrasound and plasma treatment did not change the granule shape, but caused some corrosions on the surface, and dual treatment increased the damage degree of starch granules surface. All treatments decreased the molecular weight (Mw), amylopectin long chains and crystallinity but increased the gelatinization temperatures and enthalpy. Different from ultrasound irradiation, single plasma treatment significantly reduced the swelling power and pasting viscosities. Furthermore, dual treatment increased the thermal stability of starch paste, owing to the reinforcement effect between ultrasound and plasma. Thus, dual modification displayed an excellent ability to modify starch with specific characteristics and expand the potential application of mung bean starch in the food industry.