Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 191, Issue -, Pages 821-831Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.09.157
Keywords
Mung bean starch; Ultrasound and plasma treatment; Molecular structure
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Plasma treatment, ultrasound, and the synergistic treatment were found to modify mung bean starch by reducing molecular weight and crystallinity, while increasing gelatinization temperatures and enthalpy. Dual treatment enhanced the thermal stability of starch paste and expanded the potential applications of mung bean starch in the food industry.
Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and the synergistic treatment, as well as investigating its effects on the morphology, chain length distribution, molecular weight, crystalline structure and physicochemical properties of starch. Ultrasound and plasma treatment did not change the granule shape, but caused some corrosions on the surface, and dual treatment increased the damage degree of starch granules surface. All treatments decreased the molecular weight (Mw), amylopectin long chains and crystallinity but increased the gelatinization temperatures and enthalpy. Different from ultrasound irradiation, single plasma treatment significantly reduced the swelling power and pasting viscosities. Furthermore, dual treatment increased the thermal stability of starch paste, owing to the reinforcement effect between ultrasound and plasma. Thus, dual modification displayed an excellent ability to modify starch with specific characteristics and expand the potential application of mung bean starch in the food industry.
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