The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch

The effect of dry heat (DH, 130 degrees C, 1, 3 and 9 h), cold plasma (CP, 40 V, 1, 5 and 10 min) and their combination (D-P) treatment on the structure, physicochemical and digestive properties of red adzuki bean starch were studied. The results showed that DH or CP had slight change in morphology while diffraction pattern of starch was remained. With the extension of treated time of DH and CP, the amylose content, crystallinity, molecular weight, short-range order, the long chain of amylopectin, enthalpy value, swelling power, digestibility were reduced, while gelatinization temperatures, the short chain of amylopectin and solubility were increased. The D-P had deeper modification than the single treatment. The combination of dry heat and cold plasma is a simple and green method to improve the starch structure and enhance starch properties and this modified starch could be implemented to tailor starch to the desired food applications.

Automated summary

The study found that both dry heat and cold plasma treatments significantly impacted the structure and properties of red adzuki bean starch, with the combined D-P treatment showing more pronounced effects than single treatments. This simple and environmentally friendly method provides a way to modify starch structure and enhance starch properties for specific food applications.