Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India.
Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
Int J Biol Macromol. 2022 Jan 31;196:63-71. doi: 10.1016/j.ijbiomac.2021.12.013. Epub 2021 Dec 10.
This study aimed to investigate the effect of atmospheric pressure non-thermal pin-to-plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch. As cold plasma contains highly reactive species and free radicals, it is expected to cause noticeable modifications in the attributes of starch treated. The isolated mango seed kernel starch was subjected to the plasma treatment of input voltages 170 and 230 V for 15 and 30 min of exposure. Water adsorption, swelling, and solubility at lower temperatures. There has been a significant reduction (p < 0.05) in pH values of starch from 7.09 to 6.16 and also the desirable reduction in turbidity values by 42.60%. However, there has been no significant change in the oil and water binding behavior of the starch. The FTIR spectra of MSKS demonstrate the formation of amines which contributes to the better hydrophilic nature of the starch. The structural modification has been adequately confirmed by SEM images. The maximum voltage and time combination, lead to depolymerization of starch which is supported by NMR spectra thus affecting thermal and rheological properties. The application of cold plasma-modified MSKS in food would facilitate stable and smooth textural development.
本研究旨在探讨大气压非热针板等离子体对芒果核仁淀粉的功能、流变、热和形态特性的影响。由于冷等离子体含有高反应性物质和自由基，预计会对处理过的淀粉的属性产生明显的改变。将分离的芒果核仁淀粉进行输入电压为 170 和 230 V 的等离子体处理，暴露时间分别为 15 和 30 分钟。在较低温度下，水吸附、膨胀和溶解度显著降低（p < 0.05）。淀粉的 pH 值从 7.09 降低到 6.16，浊度值也降低了 42.60%。然而，淀粉的油和水结合行为并没有显著变化。MSKS 的 FTIR 光谱表明形成了胺，这有助于提高淀粉的亲水性。SEM 图像充分证实了结构的修饰。最大电压和时间组合导致淀粉的解聚，这得到 NMR 光谱的支持，从而影响热和流变性质。冷等离子体改性 MSKS 在食品中的应用将促进稳定和光滑的质地发展。
