Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch

文献类型： 外文期刊

第一作者： Yang, Yang

作者： Yang, Yang;Zheng, Xiaoyan;Xiao, Dao;Ai, Binling;Sheng, Zhanwu;Yang, Yang;Zheng, Xiaoyan;Xiao, Dao;Ai, Binling

作者机构：

关键词： Banana starch; Resistant starch; Dielectric barrier discharge; Rheological properties; Digestibility

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 264 卷

页码：

收录情况： SCI

摘要： Banana starch has attracted significant attention due to its abundant content of resistant starch. This study aims to compare the multiscale structure and functional properties of banana starch obtained from five cultivated varieties and investigate the impact of dielectric barrier discharge cold plasma (DBD) treatment on these starch characteristics. All five types of natural banana starch exhibited an elliptical and irregular shape, conforming to the CB crystal structure, with a bimodal distribution of branch chain lengths. The resistant starch content ranged from 88.9 % to 94.1 %. Variations in the amylose content, amylopectin branch chain length distribution, and structural characteristics resulted in differences in properties such as gelatinization behavior and sensitivity to DBD treatment. The DBD treatment inflicted surface damage on starch granules, reduced the amylose content, shortened the amylopectin branch chain length, and changed the relative crystallinity to varying degrees. The DBD treatment significantly increased starch solubility and light transmittance. Simultaneously, it resulted in a noteworthy decrease in peak viscosity and gelatinization enthalpy of starch paste. The in vitro digestibility test showed that 76.2 %-86.5 % of resistant starch was retained after DBD treatment. The DBD treatment renders banana starch with reduced viscosity, increased paste transparency, enhanced solubility, and broadens its potential application.

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