The effects of pulsed electric fields treatment on the structure and physicochemical properties of dialdehyde starch. (15th May 2023)

• Record Type: Journal Article
• Authors: Li, Ying; Wang, Jin-Hua; Han, Yu; Yue, Fu-Hao; Zeng, Xin-An; Chen, Bo-Ru; Zeng, Man-Qin; Woo, Meng-Wai; Han, Zhong
• Is Part Of: Food chemistry. Volume 408(2023)
• Publication Date: 2023-05-15
• Subjects: Dialdehyde starch -- Pulsed electric fields -- Structure -- Physicochemical properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135231
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Pulsed electric field (PEF) improves the reaction efficiency of dialdehyde starch. The PEF-assisted DAS exhibited shrinkage and pits, and had a larger particle size. The solubility of the DAS (12 kV/cm PEF- assisted oxidation) improved by 70.2%. Increment in the strength of the PEF, led to a decrease in the viscosity of the DAS. Abstract: The structural and physicochemical properties changes of corn starch oxidized by sodium periodate under the assistance of pulsed electric fields (PEF) were studied. It was found that dialdehyde starch (DAS) particles produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control without PEF. The solubility of the DAS (12 kV/cm PEF- assisted oxidation) improved by 70.2% when compared to the native starch. Increment in the strength of the PEF, led to a decrease in the viscosity of the DAS. In addition, the aldehyde group content of the DAS produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control increased by 11.6% when compared with the traditional oxidation method. PEF is an effective method to promote oxidation reaction of starch.