文献类型：期刊文献

英文题名：Understanding CaCl2 induces surface gelatinization to promote cold plasma modified maize starch: Structure-effect relations

作者：Liang, Wei[1,2];Zhang, Qian[2];Duan, Hao[1];Zhou, Shiqi[1];Zhou, Yaxi[1];Li, Wenhao[2];Yan, Wenjie[1]

第一作者：Liang, Wei

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Xianyang 712100, Shaanxi, Peoples R China

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, 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;[114172]北京联合大学应用文理学院;

年份：2023

卷号：320

外文期刊名：CARBOHYDRATE POLYMERS

收录：;EI(收录号：20233114461062);Scopus(收录号：2-s2.0-85166025976);WOS:【SCI-EXPANDED(收录号:WOS:001050123300001)】；

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：Surface gelatinization; Cold plasma; Multi-scale structure; Structure-properties

摘要：To investigate the influence of surface gelatinization on cold plasma (CP) modification of starch, this study used CaCl2 to modify maize starch by surface gelatinization, further combined with CP treatment and characterized its multi-scale structure and physicochemical properties. The results revealed that starch surface gelatinization causes roughness and fragmentation on the granule surface, and CP undergoes etching effects. The synergistic modification promotes starch degradation, as evidenced by molecular weight decrease and short-chain ratio increase. Although the growth rings, FT-IR patterns, and crystal types of starch remained unchanged, the synergistic modification induced a reduction in the short-range orderliness and crystallinity of starch, thus causing a decrease in the pasting properties and contributing to its solubility. Notably, the CP treatment improved the RDS and SDS contents of the gelatinized starch due to more active sites on the granule surface after gelatinization, and this finding may provide insight into the deep processing of starch.