College of Food Science and Engineering, Gansu Agricultural University, Gansu 730070, China.
College of Food Science and Engineering, Gansu Agricultural University, Gansu 730070, China.
Food Chem. 2022 Feb 15;370:130992. doi: 10.1016/j.foodchem.2021.130992. Epub 2021 Aug 31.
The effects of dielectric barrier discharge (DBD) plasma treatment on the physicochemical properties of potato starch and its films were studied. The results showed that the plasma species caused etching lead to small cracks and pores in potato starch particles and that oxidation, de-polymerization, and crosslinking were the main mechanisms underlying the effects of DBD plasma treatment. As the treatment time extended, starch hydrolysis, turbidity, syneresis, and gelatinization temperatures increased first and then decreased, whereas the solubility, swelling power, and water absorption significantly increased (P < 0.05). There was a decrease in the retrogradation tendency of the starch gels. The surfaces of the DBD plasma-modified potato starch-based films were relatively flat. After a 9-min treatment, the films exhibited the lowest water vapor permeability and highest tensile strength. In conclusion, the use of DBD plasma is a simple and green method to enhance the properties of potato starch and its film.
介质阻挡放电（DBD）等离子体处理对马铃薯淀粉及其薄膜的物理化学性质的影响进行了研究。结果表明，等离子体物种引起的蚀刻导致马铃薯淀粉颗粒出现小裂缝和小孔，而氧化、解聚和交联是 DBD 等离子体处理影响的主要机制。随着处理时间的延长，淀粉水解、浊度、离浆和胶凝温度先增加后降低，而溶解度、膨胀力和吸水率显著增加（P<0.05）。淀粉凝胶的回生趋势下降。DBD 等离子体改性马铃薯淀粉基薄膜的表面相对平坦。处理 9 分钟后，薄膜表现出最低的水蒸气透过率和最高的拉伸强度。总之，使用 DBD 等离子体是一种简单且环保的方法，可以增强马铃薯淀粉及其薄膜的性能。
