Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment

Detalhes bibliográficos
Autor(a) principal: Trinh, Khanh Son; Ho Chi Minh City University of Technology and Eduction, Vietnam
Data de Publicação: 2018
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of Bioenergy and Food Science
Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/224
Resumo: In the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized using a FTIR measurement. The degree of cross-linking was reached at 8 kV and 10 min of treatment and it was 2-times higher than that of raw starch. Under scanning electron micrographs, treated granules were melted and linked to each other under plasma treatment. Besides, under enzymatic hydrolysis, a rough surface was found in both non-treated and treated granules. However, treated sample showed enzymatic erosion resistance than that of raw starch. Actually, the positive correlation between the degree of cross-link and resistant starch was found. Furthermore, the increase of heat-stable DCL leading to the formation of boiling-stable resistant starch.
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spelling Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatmentFood technologyargon-plasma, cassava starch, cross-linking, resistant starchIn the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized using a FTIR measurement. The degree of cross-linking was reached at 8 kV and 10 min of treatment and it was 2-times higher than that of raw starch. Under scanning electron micrographs, treated granules were melted and linked to each other under plasma treatment. Besides, under enzymatic hydrolysis, a rough surface was found in both non-treated and treated granules. However, treated sample showed enzymatic erosion resistance than that of raw starch. Actually, the positive correlation between the degree of cross-link and resistant starch was found. Furthermore, the increase of heat-stable DCL leading to the formation of boiling-stable resistant starch.Journal of bioenergy and food scienceJournal of Bioenergy and Food ScienceTrinh, Khanh Son; Ho Chi Minh City University of Technology and Eduction, Vietnam2018-10-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionScientific articleapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/22410.18067/jbfs.v5i3.224Journal of bioenergy and food science; Vol 5, No 3 (2018): Journal of bioenergy and food science; 97-105Journal of Bioenergy and Food Science; Vol 5, No 3 (2018): Journal of bioenergy and food science; 97-1052359-27100000-000010.18067/jbfs.v5i3reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPenghttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/224/221http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/224/15610.18067/jbfs.v5i3.224.g221Copyright (c) 2018 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2018-10-22T12:26:20Zoai:periodicos.ifap.edu.br:article/224Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br2359-27102359-2710opendoar:2024-03-06T12:56:07.300001Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false
dc.title.none.fl_str_mv Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
title Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
spellingShingle Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
Trinh, Khanh Son; Ho Chi Minh City University of Technology and Eduction, Vietnam
Food technology
argon-plasma, cassava starch, cross-linking, resistant starch
title_short Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
title_full Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
title_fullStr Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
title_full_unstemmed Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
title_sort Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
author Trinh, Khanh Son; Ho Chi Minh City University of Technology and Eduction, Vietnam
author_facet Trinh, Khanh Son; Ho Chi Minh City University of Technology and Eduction, Vietnam
author_role author
dc.contributor.none.fl_str_mv
dc.contributor.author.fl_str_mv Trinh, Khanh Son; Ho Chi Minh City University of Technology and Eduction, Vietnam
dc.subject.por.fl_str_mv Food technology
argon-plasma, cassava starch, cross-linking, resistant starch
topic Food technology
argon-plasma, cassava starch, cross-linking, resistant starch
description In the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized using a FTIR measurement. The degree of cross-linking was reached at 8 kV and 10 min of treatment and it was 2-times higher than that of raw starch. Under scanning electron micrographs, treated granules were melted and linked to each other under plasma treatment. Besides, under enzymatic hydrolysis, a rough surface was found in both non-treated and treated granules. However, treated sample showed enzymatic erosion resistance than that of raw starch. Actually, the positive correlation between the degree of cross-link and resistant starch was found. Furthermore, the increase of heat-stable DCL leading to the formation of boiling-stable resistant starch.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-21
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Scientific article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://periodicos.ifap.edu.br/index.php/JBFS/article/view/224
10.18067/jbfs.v5i3.224
url http://periodicos.ifap.edu.br/index.php/JBFS/article/view/224
identifier_str_mv 10.18067/jbfs.v5i3.224
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://periodicos.ifap.edu.br/index.php/JBFS/article/view/224/221
http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/224/156
10.18067/jbfs.v5i3.224.g221
dc.rights.driver.fl_str_mv Copyright (c) 2018 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-sa/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2018 Journal of bioenergy and food science
http://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Journal of bioenergy and food science
Journal of Bioenergy and Food Science
publisher.none.fl_str_mv Journal of bioenergy and food science
Journal of Bioenergy and Food Science
dc.source.none.fl_str_mv Journal of bioenergy and food science; Vol 5, No 3 (2018): Journal of bioenergy and food science; 97-105
Journal of Bioenergy and Food Science; Vol 5, No 3 (2018): Journal of bioenergy and food science; 97-105
2359-2710
0000-0000
10.18067/jbfs.v5i3
reponame:Journal of Bioenergy and Food Science
instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP
instname_str Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron_str IFAP
institution IFAP
reponame_str Journal of Bioenergy and Food Science
collection Journal of Bioenergy and Food Science
repository.name.fl_str_mv Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
repository.mail.fl_str_mv ||victor.sales@ifap.edu.br
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