Structural characteristics and rheological properties of plasma-treated starch

Corn starch was treated by a dielectric barrier discharge plasma, and the changes in the granule morphology, crystalline structure, and molecular structure, as well as the rheological properties, were investigated using diverse techniques. Dielectric barrier discharge plasma could change not only the granule surface but also the internal structures of the starch granule through its pinholes. Specifically, after the plasma treatment, as the pinhole diameter increased, the relative degree of crystallinity decreased, accompanied by molecular chain oxidation, i.e., the generation of carboxyl groups, and degradation, i.e., molecular weight reduction. Therefore, the rheological behavior changed from pseudo-plastic to Newtonian with a decrease in the paste viscosity. The results indicate that dielectric barrier plasma could be used to produce modified starch with low viscosity at a high concentration for food and non-food applications. Industrial relevance: As an eco-friendly and non-thermal physical technique, dielectric barrier discharge plasma has attracted great attention in polymer modification due to the interest in reducing generated wastes during modification and producing polymer products with high safety. Starch is traditionally a main material for foods and has been widely used in food and non-food industries. For improving the properties of starch and thus widening its industrial applications using a specific technique, it is indispensible to understand how the technique affects starch's structure and property. The present work revealed that not only was the surface of starch granules altered by the dielectric barrier discharge plasma but also the internal structure was affected, since the pinholes promoted the penetration of the plasma into granule interior. In particular, along with a reduced degree of crystallinity, molecular chain oxidation and degradation occurred, as confirmed by the generation of carboxyl groups and the molecular weight reduction. Then, the rheological behavior of starch paste changed from pseudo-plastic to non-Newtonian, together with a decreased paste viscosity. These results have demonstrated that dielectric barrier discharge plasma could be used as a new physical method to modulate the structure and rheological properties of starch, for the production of starchy food products with relatively low viscosity at a high concentration. (C) 2015 Elsevier Ltd. All rights reserved.