Temperature of plasma-activated water and its effect on the thermal and chemical surface properties of cereal and tuber starches

Akua Y. Okyere, Prince G. Boakye, Eric Bertoft, George A. Annor

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

High amylose and waxy starches from maize and potato were incubated with plasma-activated water (PAW) at 25 °C, 60 °C, and 80 °C temperatures to investigate PAW treatment effects on the starches' properties. At 60 °C incubation temperature, the starches were basically annealed with PAW. Annealing starches with PAW significantly increased (p < 0.05) the gelatinization parameters except for the enthalpy of gelatinization of waxy potato starch. Furthermore, starch swelling power significantly decreased while the water absorption capacity and solubility increased significantly when incubated at 80 °C. X-ray photoelectron spectroscopy (XPS) analysis showed the oxidation of C–C/C–H and C–O into carboxyl groups in waxy and high amylose maize starches incubated with PAW at 60 °C and 80 °C, respectively. In addition, cross-linking was observed in waxy maize and high amylose potato incubated with PAW at 80 °C and 25 °C, respectively. Overall, the results indicated PAW temperature is an important factor in modifying cereals and tuber starches with PAW.

Original languageEnglish (US)
Pages (from-to)1668-1675
Number of pages8
JournalCurrent Research in Food Science
Volume5
DOIs
StatePublished - Jan 2022

Bibliographical note

Funding Information:
The authors are grateful to Professor Daniel D. Gallaher and Cynthia M. Gallaher (Department of Food Science and Nutrition, University of Minnesota) for their excellent assistance. Parts of this work was also carried out in the Characterization Facility, University of Minnesota , which receives partial support from NSF through the MRSEC program.

Funding Information:
The authors are grateful to Professor Daniel D. Gallaher and Cynthia M. Gallaher (Department of Food Science and Nutrition, University of Minnesota) for their excellent assistance. Parts of this work was also carried out in the Characterization Facility, University of Minnesota, which receives partial support from NSF through the MRSEC program.

Publisher Copyright:
© 2022

Keywords

  • Annealing
  • Hydration properties
  • Plasma-activated water
  • Thermal properties
  • XPS analysis

PubMed: MeSH publication types

  • Journal Article

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