Gupta Rakesh Kumar, Guha Proshanta, Srivastav Prem Prakash
Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur 721302, West Bengal, India.
Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur 721302, West Bengal, India.
Int J Biol Macromol. 2023 Dec 31;253(Pt 2):126772. doi: 10.1016/j.ijbiomac.2023.126772. Epub 2023 Sep 6.
The goal of the proposed study is to investigate the effects of three different power levels (30, 32 and 34 kV) and exposure time (2, 4 and 8 min) of dielectric barrier discharge (DBD) atmospheric cold plasma treatment on the functional and physicochemical characteristics of taro starch. Investigations were done into how different treatments impact the multi-structural, functional and physicochemical attributes of taro starch. The findings showed that cold plasma treatments substantially impacted starch granule shapes (3.60-2.54 μm), such as reduced aggregations and developed fissures on granule surface due to the generation of an etching by plasma species and enhancement in the surface topography and roughness of treated starch as compared with native by SEM and AFM analysis. Besides this, no variations were detected in the functional groups of taro starch using FT-IR analysis after cold plasma treatments. However, the A-type pattern in the XRD did not affect it, while a reduction in relative crystallinity (14.20-11.50 %) was seen as a function of the active plasma species depolymerization. Furthermore, depending on the cold plasma voltage and treatment time, amylose content (20.12-15.98 %), paste clarity (24.48-31.27 %), solubility (0.41-65.53 %), freezing thaw stability (% syneresis) (32.10-42.58 %), color properties (L*, 94.79-97.52), whiteness index (79.37-84.66), molecular weight distribution (Peak 1, 12.79-5.35 × 10 g/mol; Peak 2, 4.20-1.56 × 10 g/mol) and in vitro digestibility (RDS, 64.10-64.08 %) significantly changed. So, based on these excellent properties, this study suggested that cold plasm-treated taro starch can be used in the field of food packaging material, functional food and pharmaceutical products. Therefore, a potential approach for physically altering starch is plasma treatment.
本研究的目的是探究介质阻挡放电（DBD）常压冷等离子体处理的三种不同功率水平（30、32和34 kV）以及暴露时间（2、4和8分钟）对芋头淀粉功能和理化特性的影响。研究了不同处理如何影响芋头淀粉的多结构、功能和理化属性。研究结果表明，冷等离子体处理对淀粉颗粒形状（3.60 - 2.54μm）有显著影响，例如由于等离子体物种产生蚀刻作用，淀粉颗粒聚集减少且颗粒表面出现裂缝，通过扫描电子显微镜（SEM）和原子力显微镜（AFM）分析可知，与天然淀粉相比，处理后淀粉的表面形貌和粗糙度有所增强。除此之外，冷等离子体处理后，通过傅里叶变换红外光谱（FT - IR）分析未检测到芋头淀粉官能团的变化。然而，X射线衍射（XRD）中的A型图谱未受影响，但相对结晶度降低（14.20 - 11.50%），这是活性等离子体物种解聚作用的结果。此外，根据冷等离子体电压和处理时间的不同，直链淀粉含量（20.12 - 15.98%）、糊透明度（24.48 - 31.27%）、溶解度（0.41 - 65.53%）、冻融稳定性（析水率%）（32.10 - 42.58%）、颜色特性（L*，94.79 - 97.52）、白度指数（79.37 - 84.66）、分子量分布（峰1，12.79 - 5.35×10 g/mol；峰2，4.20 - 1.56×10 g/mol）和体外消化率（快速消化淀粉，64.10 - 64.08%）均发生了显著变化。因此，基于这些优异特性，本研究表明冷等离子体处理的芋头淀粉可用于食品包装材料、功能性食品和药品领域。所以，等离子体处理是一种物理改变淀粉的潜在方法。
