Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
In the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized...
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Instituto Federal de Educação, Ciência e Tecnologia do Amapá
2018-10-01
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doaj-631524cbcdfb426986d4f813bef208e82020-11-25T03:30:22ZengInstituto Federal de Educação, Ciência e Tecnologia do AmapáJournal of Bioenergy and Food Science2359-27102018-10-01539710510.18067/jbfs.v5i3.224Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatmentKhanh Son Trinh0Ho Chi Minh City University of Technology and EducationIn the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized using a FTIR measurement. The degree of cross-linking was reached at 8 kV and 10 min of treatment and it was 2-times higher than that of raw starch. Under scanning electron micrographs, treated granules were melted and linked to each other under plasma treatment. Besides, under enzymatic hydrolysis, a rough surface was found in both non-treated and treated granules. However, treated sample showed enzymatic erosion resistance than that of raw starch. Actually, the positive correlation between the degree of cross-link and resistant starch was found. Furthermore, the increase of heat-stable DCL leading to the formation of boiling-stable resistant starch.http://periodicos.ifap.edu.br/index.php/JBFS/article/download/224/221Argon-plasmaCassava starchCross-linking |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Khanh Son Trinh |
spellingShingle |
Khanh Son Trinh Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment Journal of Bioenergy and Food Science Argon-plasma Cassava starch Cross-linking |
author_facet |
Khanh Son Trinh |
author_sort |
Khanh Son Trinh |
title |
Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment |
title_short |
Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment |
title_full |
Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment |
title_fullStr |
Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment |
title_full_unstemmed |
Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment |
title_sort |
formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment |
publisher |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá |
series |
Journal of Bioenergy and Food Science |
issn |
2359-2710 |
publishDate |
2018-10-01 |
description |
In the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized using a FTIR measurement. The degree of cross-linking was reached at 8 kV and 10 min of treatment and it was 2-times higher than that of raw starch. Under scanning electron micrographs, treated granules were melted and linked to each other under plasma treatment. Besides, under enzymatic hydrolysis, a rough surface was found in both non-treated and treated granules. However, treated sample showed enzymatic erosion resistance than that of raw starch. Actually, the positive correlation between the degree of cross-link and resistant starch was found. Furthermore, the increase of heat-stable DCL leading to the formation of boiling-stable resistant starch. |
topic |
Argon-plasma Cassava starch Cross-linking |
url |
http://periodicos.ifap.edu.br/index.php/JBFS/article/download/224/221 |
work_keys_str_mv |
AT khanhsontrinh formationofboilingstableresistantcassavastarchusingtheatmosphericargonplasmatreatment |
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1724575877864357888 |