Volume 20, Issue 144 (2024)
FSCT 2024, 20(144): 25-47 |
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1- 1. MSc, Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
2- 2. Professor, Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran ,morteza@um.ac.ir
2- 2. Professor, Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran ,
Abstract: (7288 Views)
Native starches have limited use in the food industry owing to their insolubility in cold water and lack of reactivity. Native starches are susceptible to chemical, physical, and enzymatic modification. This article examines cold plasma as one of the physical mechanisms of starch modification. The structure of each system is analyzed, and the effects of cold plasma at atmospheric pressure on the functional, thermal, molecular, morphological, and physicochemical aspects of various starches researched by different researchers are described. Changes in the characteristics of DBD plasma-modified starch are primarily caused by the depolymerization and cross-linking of amylose and amylopectin side chains. The molecular weight, viscosity, and gelatinization temperature decrease after DBD plasma treatment. The plasma etching of starch granules improves their surface energy and hydrophilicity. Cold plasma is an alternate approach for changing starch characteristics; it may be inferred.
Article Type: Analytic Review |
Subject:
Food Chemistry
Received: 2023/02/11 | Accepted: 2023/04/5 | Published: 2024/01/21
Received: 2023/02/11 | Accepted: 2023/04/5 | Published: 2024/01/21
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