Modification of cereal and tuber waxy starches with radio frequency cold plasma and its effects on waxy starch properties

Akua Yeboah Okyere; Eric Bertoft; George Amponsah Annor

doi:10.1016/j.carbpol.2019.115075

Modification of cereal and tuber waxy starches with radio frequency cold plasma and its effects on waxy starch properties

Carbohydr Polym. 2019 Nov 1:223:115075. doi: 10.1016/j.carbpol.2019.115075. Epub 2019 Jul 13.

Authors

Akua Yeboah Okyere¹, Eric Bertoft², George Amponsah Annor³

Affiliations

¹ Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN, 55108, USA. Electronic address: okyer011@umn.edu.
² Bertoft Solutions, Gamla Sampasvägen 18, 20960, Turku, Finland. Electronic address: eric.bertoft@abo.fi.
³ Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, MN, 55108, USA. Electronic address: gannor@umn.edu.

PMID: 31426960
DOI: 10.1016/j.carbpol.2019.115075

Abstract

The use of carbon dioxide-argon gas radio frequency cold plasma in modifying waxy rice, maize and potato was explored in this paper. Treatment with plasma at 120 W or 0 W (carbon dioxide-argon gas mixture only) resulted in significant increases in the enthalpy of gelatinization of all three waxy starches. Treatment with plasma or gas resulted in a significant increase in the resistant starch content of maize and potato with rice increasing only after gas treatment. Significant decreases were observed in the setback and final viscosities after 120 W treatment in all starches. Plasma and gas treatment resulted in a 5.5% and 2.8% decrease in crystallinity of potato but not rice and maize starch. NMR results showed the presence of V-type single helices in mostly maize and rice starches. Carbon dioxide-argon radio frequency cold plasma served as a useful tool in modifying the properties of all three waxy starches.

Keywords: Carbon dioxide-argon; Cold plasma; Radio frequency; Starch modification.