Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/55841
Title: Structural, functional properties and in vitro digestibility of maize starch under heat-moisture and atmospheric-cold plasma treatments
Authors: Trinh, Khanh Son
Nguyen, Thuy Linh
Keywords: Degree of relative crystallinity
Digestibility
Heat-moisture treatment
Maize starch plasma
Issue Date: 2018
Series/Report no.: Vietnam Journal of Science and Technology;Vol. 56, No. 06 .- P.671–680
Abstract: Maize starch is one of important materials widely used in food applications and other industries. However, natural properties of raw starch can not be suitable for processed foods. So, the modification of starch is very important. In this study, heat-moisture and atmospheric cold argon-plasma treatments were applied in maize starch: then, structural, functional properties and digestibility of modified starch was investigated. Raw starch was heated at 20, 25 and 30 % of moisture content. Subsequently, the samples were then treated under argon-plasma environment at fixed paramenters (137.5 V; 1.0 A for 10 min). The samples were investigated on degree of cross-linking, degree of relative crystallinity (DRC), degree of hydrolysis using alpha-amylase, in vitro digestibility, changes in the hydration properties such as water absorbance index, swelling factor and water solubility index. Results showed that degree of cross-linking, DRC, resistant starch of samples significantly increased under heat-moisture and plasma treatments; especially, sample of 20 % heat-moisture contains 3-folded to 10-folded increase comparing to raw starch base on with or without pre-boiling process. Furthermore, water absorbance index and swelling factor decreased but water solubility index increased under plasma treatment.
URI: https://dspace.ctu.edu.vn/jspui/handle/123456789/55841
ISSN: 2525-2518
Appears in Collections:Vietnam journal of science and technology

Files in This Item:
File Description SizeFormat 
_file_
  Restricted Access
2.79 MBAdobe PDF
Your IP: 18.119.112.208


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.