tailieunhanh - Structural, functional properties and in vitro digestibility of maize starch under heat-moisture and atmospheric-cold plasma treatments
In recent years, there are many scientific papers reporting the application of HMT or plasma technique to modify starch. However, there is no much information of the combination of these. Thus, our study object to describe the change of structural, functional properties and in vitro digestibility of maize starch using dual treatment of HMT and argon-plasma. | Structural, functional properties and in vitro digestibility of maize starch under heat-moisture and atmospheric-cold plasma treatments Vietnam Journal of Science and Technology 56 (6) (2018) 751-760 DOI: STRUCTURAL, FUNCTIONAL PROPERTIES AND IN VITRO DIGESTIBILITY OF MAIZE STARCH UNDER HEAT-MOISTURE AND ATMOSPHERIC-COLD PLASMA TREATMENTS Khanh Son Trinh1, *, Thuy Linh Nguyen2 1 University of Technology and Education, 01 Vo Van Ngan Street, Linh Chieu Ward, Thu Duc District, Ho Chi Minh City, Vietnam 2 Nong Lam University, Asian Highway 1, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam * Email: khanhson96@, sontk@ Received: 21 April 2018; Accepted for publication: 12 September 2018 ABSTRACT Maize starch is one of important materials widely used in food applications and other industries. However, natural properties of raw starch can not be suitable for processed foods. So, the modification of starch is very important. In this study, heat-moisture and atmospheric cold argon-plasma treatments were applied in maize starch; then, structural, functional properties and digestibility of modified starch was investigated. Raw starch was heated at 20, 25 and 30 % of moisture content. Subsequently, the samples were then treated under argon-plasma environment at fixed paramenters ( V; A for 10 min). The samples were investigated on degree of cross-linking, degree of relative crystallinity (DRC), degree of hydrolysis using alpha-amylase, in vitro digestibility, changes in the hydration properties such as water absorbance index, swelling factor and water solubility index. Results showed that degree of cross-linking, DRC, resistant starch of samples significantly increased under heat-moisture and plasma treatments; especially, sample of 20 % heat-moisture contains 3-folded to 10-folded increase comparing to raw starch base on with or without .
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