Effects of Plasma-activated Water and Annealing on Structure and Properties of Waxy Maize Starch and Maize Starch

YAN Yizhe; XUE Xinhuan; PENG Baixiang; CHEN Zhenzhen; NIU Bin

doi:10.13386/j.issn1002-0306.2022050109

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 36-42. > DOI: 10.13386/j.issn1002-0306.2022050109

YAN Yizhe, XUE Xinhuan, PENG Baixiang, et al. Effects of Plasma-activated Water and Annealing on Structure and Properties of Waxy Maize Starch and Maize Starch[J]. Science and Technology of Food Industry, 2023, 44(5): 36−42. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050109.

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Effects of Plasma-activated Water and Annealing on Structure and Properties of Waxy Maize Starch and Maize Starch

1.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
2.
College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China

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Received Date: May 10, 2022
Available Online: December 23, 2022

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Abstract

Abstract

In this study, the effect of annealing (ANN) with plasma-activated water (PAW) on the structure and properties of waxy maize starch (WMS) and maize starch (MS) was investigated. The results showed that PAW-ANN did not change the crystallinity type of WMS and MS, but decreased the relative crystallinity compared with the conventional ANN. The relative crystallinity of WMS decreased from 37.1% to 25.9%, and the relative crystallinity of MS decreased from 30.3% to 27.7%. PAW-ANN did not induce starch molecules to generate new functional groups, but resulted in a reduction in the short-range order of WMS and MS. PAW-ANN decreased the gelatinization enthalpy (WMS: 13.33~12.10 J/g, MS: 10.76~10.26 J/g), peak viscosity, and viscoelasticity of WMS and MS, and improved the gel strength of starch pastes. PAW combined with annealing provides a novel dual physical modification method of starch, which has potential applications in the field of starch-based hydrogels.
- plasma-activated water,
- annealing,
- structure,
- properties,
- waxy maize starch,
- maize starch

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References (38)

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