Changes in physicochemical properties of corn starch upon modifications by atmospheric pressure plasma jet

Wu, Tsung-Yen; Chang, Chih-Ren; Chang, Tsai-Ju; Chang, Yu-Ju; Liew, Ying; Chau, Chi‐Fai

doi:10.1016/j.foodchem.2019.01.043

Cited by 47 publications

(27 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Scanning electron micrograph (SEM) images depicted that APPJ plasma treatment resulted in the surface etching of waxy and normal maize starch granules ( Zhou et al, 2019 ). Similar observations were made by Wu et al (2019) in corn starch after APPJ treatment. Wu et al (2018) also observed cavities or fissures in banana starch as treatment intensity increased during corona electrical discharge (CED) plasma modification.…”

Section: Starch Modification Using Cold Plasmasupporting

confidence: 87%

“…Cross-links, van der Waals forces, and hydrogen bonds between the starch chains were damaged making it less viscous. Wu et al (2019) also reported a decrease in final viscosity, trough viscosity, and peak viscosity of corn starch after treating with an atmospheric pressure jet plasma. At a higher intensity of 800 W, the viscosity significantly reduced to 410 cP, however, there was no change in the pasting temperature of the starch.…”

Section: Starch Modification Using Cold Plasmamentioning

confidence: 90%

“…This induces the volatilization of the starch surface (plasma etching). On the other hand, APPJ treatment at 400, 600, and 800 W did not alter the Maltese cross structure of corn starch when viewed under a polarized light microscope ( Wu et al, 2019 ). Similarly, Guo et al (2022) observed no changes in the Maltese cross structure of potato starch after DBD treatment.…”

Section: Starch Modification Using Cold Plasmamentioning

confidence: 93%

See 2 more Smart Citations

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Okyere

Rajendran

Annor

2022

Current Research in Food Science

View full text Add to dashboard Cite

Section: Starch Modification Using Cold Plasmasupporting

confidence: 87%

Section: Starch Modification Using Cold Plasmamentioning

confidence: 90%

Section: Starch Modification Using Cold Plasmamentioning

confidence: 93%

See 1 more Smart Citation

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Okyere

Rajendran

Annor

2022

Current Research in Food Science

View full text Add to dashboard Cite

“…Slight cracks appeared on the surface of SE starch granules, but the overall morphology did not change significantly. Wu et al [ 140 ] Wheat flour Dielectric barrier discharge air atmospheric cold plasma (DBD-ACP) The hydration properties, gelatinization properties, and final viscosity of wheat flour increased. Endothermic enthalpy and crystallinity decrease.…”

Section: T-2 and Ht-2 Toxinsmentioning

confidence: 99%

The Application of Cold Plasma Technology in Low-Moisture Foods

Rao

Dhaliwal

et al. 2023

Food Eng Rev

View full text Add to dashboard Cite

Low-moisture foods such as spices, grains, and seeds constitute an important part of the human diet. Increased consumer concern for food safety and food quality has focused on the decontamination technologies required for low-moisture foods. Cold plasma treatment has been a promising novel technology in the food processing industry due to its advantages in safety, efficiency, versatility, and environmentally friendly nature. It has shown various capabilities on safety and quality control in low-moisture foods. This paper comprehensively reviewed the application of cold plasma in low-moisture foods, including inactivation of microorganisms, degradation of mycotoxins, influences on the quality of low-moisture foods, and promotion of seed germination. Cold plasma can inactivate the pathogenic microorganisms on the surface of low-moisture foods, by generating active species, ultraviolet radiation, and electric fields, which helps to extend the shelf life of foods while having minimal impact on food quality. Cold plasma technology is also an effective approach to detoxify mycotoxin-contaminated low-moisture foods by degrading various mycotoxins. With the manipulation of parameters for cold plasma generation, target functional properties of food products may be obtained. In addition, the application of cold plasma in seed germination is promising and could be of great significance to the global food crisis. This review also suggests that more systematic studies are needed to employ cold plasma in the low-moisture foods industry for selected applications.

show abstract

“…The molecules or ions in the reaction chamber collide to form a plasma flow under special conditions, are highly active with sufficient energy to form multiple chemical bonds, and possess many polar functional groups on their exposed carrier surfaces. Wu et al (2019) treated corn starch with an atmospheric pressure plasma jet (30 min), which increased the solubility and paste clarity of the ingredients to meet the food application needs. Kahoush et al (2019) treated virgin carbon felt with cold remote plasma to increase the wettability of non-woven carbon fiber felts.…”

Section: Introductionmentioning

confidence: 99%

Coupling and Regulation of Porous Carriers Using Plasma and Amination to Improve the Catalytic Performance of Glucose Oxidase and Catalase

Liao

Meng

Wang

et al. 2019

Front. Bioeng. Biotechnol.

View full text Add to dashboard Cite

Multiple enzyme systems are being increasingly used for their high-efficiency and co-immobilization is a key technology to lower the cost and improve the stability of enzymes. In this study, poly glycidyl methacrylate (PGMA) spheres were synthesized using suspension polymerization, and were used as a support to co-immobilize glucose oxidase (GOx) and catalase (CAT). Surface modification was carried out via a combination of plasma and amination to promote the properties of the catalyzer. The co-immobilized enzymes showed a more extensive range of optimum pH and temperature from 5.5 to 7.5 and 25 to 40 • C, respectively, compared to free enzymes. Furthermore, the maximum activity and protein adsorption quantity of the co-immobilized enzymes reached 25.98 U/g and 6.07 mg/g, respectively. The enzymatic activity of the co-immobilized enzymes was maintained at ∼70% after storage for 5 days and at 82% after three consecutive cycles, indicating that the immobilized material could be applied industrially.

show abstract

Changes in physicochemical properties of corn starch upon modifications by atmospheric pressure plasma jet

Cited by 47 publications

References 19 publications

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

The Application of Cold Plasma Technology in Low-Moisture Foods

Coupling and Regulation of Porous Carriers Using Plasma and Amination to Improve the Catalytic Performance of Glucose Oxidase and Catalase

Contact Info

Product

Resources

About