Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch

Xiu-Er Luo; Ruo-Yong Wang; Jin-Hua Wang; Ying Li; Huai-Nan Luo; Xin-An Zeng; Meng-Wai Woo; Zhong Han

doi:10.1016/j.foodchem.2023.135971

Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch

Food Chem. 2023 Aug 30:418:135971. doi: 10.1016/j.foodchem.2023.135971. Epub 2023 Mar 21.

Authors

Xiu-Er Luo¹, Ruo-Yong Wang², Jin-Hua Wang³, Ying Li¹, Huai-Nan Luo¹, Xin-An Zeng⁴, Meng-Wai Woo⁵, Zhong Han⁶

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
² Air Force Medical Center PLA, Beijing 100142, China.
³ Foshan Shunde Midea Washing Appliances MFG. CO., LTD, Foshan 528300, China.
⁴ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; School of Food Science and Engineering, Foshan University, Foshan 528000, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
⁵ Department of Chemical and Materials Engineering, University of Auckland, Auckland 1010, New Zealand.
⁶ School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China. Electronic address: fezhonghan@scut.edu.cn.

PMID: 36958183
DOI: 10.1016/j.foodchem.2023.135971

Abstract

In this study, corn porous starch (CPS) was firstly prepared using enzymatic hydrolysis, followed by pore formation enhancement using the treatment of a pulsed electric field (PEF). Subsequently, the PEF treated porous starch (CPS-PEF) was cross-linked with sodium trimetaphosphate (STMP) to investigate its structural and functional properties. The results showed PEF treatment increased the oil absorption of CPS by 26.92% and improved its specific surface area, total pore volume value, solubility and swelling power. After cross-linking of the CPS-PEF, C-O-P covalent bonds were formed between CPS-PEF molecules, resulting in a further increase in oil absorption and specific surface area properties. Moreover, the covalent bonds enhanced the intermolecular forces, resulting in increased thermal stability of the cross-linked porous starch (ScPS). The double modification resulted in significantly improved adsorption properties and better thermal stability of the ScPS, indicating that the double modification is an effective method for the preparation of porous starches.

Keywords: Adsorption properties; Corn porous starch; Cross-linking; PEF; Structure.

MeSH terms

Hydrolysis
Porosity
Starch* / chemistry
Zea mays* / chemistry

Substances

Starch