Journal
FOOD HYDROCOLLOIDS
Volume 50, Issue -, Pages 228-236Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2015.05.002
Keywords
Starch; Glow-plasma; Functional property; Hierarchical structure; Thickening/gelling
Categories
Funding
- key National Natural Science Foundation of China [31130042]
- National Science and Technology [2012BAD33B04, 2012BAD34B07]
- National Natural Science Foundation of China [31271824]
- Ministry of Education Special R&D Funds for the Doctoral Disciplinary Stations in Universities [20120172110014]
- Office of Education of Guangdong Province Science and Technology Innovation (Key) Projects in Universities [2012CXZD0006]
- Ministry of Education Program for Supporting New Century Excellent Talents [NCET-12-0193]
- Fundamental Research Funds for the Central Universities [2013ZG0009]
- CERS-China Equipment and Education Resources System (CERS-1-2)
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The functional properties of starch related to thickening and gelling were modulated by altering its hierarchical structure using nitrogen or helium glow-plasma. The microstructural, mesoscopic, and molecular scale structures and the functional properties (gelatinization and pasting) before and after glow-plasma modification were evaluated. A novel schematic model on structure-functionality relationship was proposed for glow-plasma modified starch. Specifically, gelatinization and pasting were facilitated by multi-scale structural disorganizations. While surface corrosion degraded shear resistance for swollen granules, polymerization/crosslink induced by glow-plasma made starch molecules more branched and networked to not only hinder their stretch during granule swelling and after granules being ruptured, resulting in decreased maximum viscosity and overall viscosity, and increased hightemperature paste stability, but also limit their rearrangement during cooling, causing weaker retrogradation and enhanced paste cooling stability. This study suggests that glow-plasma modified starch may serve as a potential high-safety thickener or gelling agent for various foods. (C) 2015 Elsevier Ltd. All rights reserved.
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