文献类型：期刊文献

英文题名：Dielectric barrier discharge cold plasma combined with cross-linking: An innovative way to modify the multi-scale structure and physicochemical properties of corn starch

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

第一作者：葛喜珍;Ge, Xiangzhen

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, 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：2022

卷号：215

起止页码：465-476

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：;Scopus(收录号：2-s2.0-85132865465);WOS:【SCI-EXPANDED(收录号:WOS:000851004600004)】；

基金：Acknowledgment This study was financially supported by the National Natural Science Foundation of China (No. 32172244) and Academic Research Projects of Beijing Union University (No. XP202006) .

语种：英文

外文关键词：Corn starch; Cold plasma and cross-linking treatment; Multi-scale structure

摘要：Cold plasma is a low-cost, simple and green method for starch modification. In the present study, the impact of corn starch modification by cold plasma (CP, 1, 3 and 9 min), sodium trimetaphosphate/sodium tripolyphosphate (CL, 1 %, 5 % and 10 %) and their combination were investigated. CP-pretreatment had enhancement of phosphorus content and substitution degree. Neither CP nor CL destroyed the starch granules morphology. Instead, CP induced more short-chain to better rearrange the starch during the crosslinking process, which improved the efficiency of the crosslinker in the subsequent crosslinking process. Therefore, compared with CL or CP, the thermal transition temperatures increased after CP pretreatment, while the amylose content, relative crystallinity, swelling power, and delta H decreased. Meanwhile, CP-pretreatment changed the internal structure of the CL-starch so that it showed the lowest enzymatic digestibility. CP pretreatment provides a promising way to improve cross-linked starch's structure, properties, and efficiency.