Suppr超能文献

大气压等离子射流改性对玉米淀粉物理化学性质的影响。

Changes in physicochemical properties of corn starch upon modifications by atmospheric pressure plasma jet.

机构信息

Agricultural Chemistry Division, Taiwan Agricultural Research Institute, Council of Agriculture, No. 189, Zhongzheng Rd., Wufeng Dist., Taichung 41362, Taiwan.

Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan; Department of Traditional Chinese Medicine, Puli Branch of Taichung Veterans General Hospital, No. 1, Rongguang Rd., Puli Township, Nantou County 545, Taiwan.

出版信息

Food Chem. 2019 Jun 15;283:46-51. doi: 10.1016/j.foodchem.2019.01.043. Epub 2019 Jan 14.

Abstract

The influences of atmospheric pressure plasma jet on different physicochemical properties of corn starch were evaluated after treated with the plasma jet (30 min) at different strengths (400 W-800 W). Our results demonstrated that residual aging effects of plasma on starch could be eliminated by washing the treated samples with distilled water at a ratio of 1:30, w/v. After plasma and washing treatments, significant (p < 0.05) reductions in pasting properties including peak viscosity, final viscosity, and setback of starch samples (up to -87.1%, -92.0%, and -93.3%, respectively) were observed with increasing plasma intensity. Apparently, plasma jet could increase the solubility and paste clarity of starch sample. Surface morphological characterization illustrated that plasma etching resulted in some physical changes on starch granules. Modifications in these physicochemical properties of corn starch by employing the plasma jet treatment might be useful in food applications requiring starch ingredients of low viscosity and high paste clarity.

摘要

大气压等离子射流对不同理化性质的玉米淀粉的影响进行了评价,结果表明,经等离子体射流(30 分钟)处理后,在不同强度(400W-800W)下,用 1:30(w/v)的蒸馏水对处理过的样品进行清洗,可以消除等离子体对淀粉的残留老化效应。经过等离子体和清洗处理后,淀粉样品的糊化特性(峰值黏度、最终黏度和回生值)显著降低(p<0.05),随着等离子体强度的增加,分别降低了 87.1%、92.0%和 93.3%。显然,等离子射流可以提高淀粉样品的溶解度和糊液透明度。表面形貌特征表明,等离子体蚀刻导致淀粉颗粒发生一些物理变化。通过等离子体射流处理对玉米淀粉这些理化性质的改性,可能有助于需要低黏度和高糊液透明度的淀粉成分的食品应用。

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验