The changed multiscale structures of tight nut (Cyperus esculentus) starch decide its modified physicochemical properties: The effects of non-thermal and thermal treatments

Non-thermal dielectric barrier discharge plasma (DBDP) and four thermal treatments, including baking (BT), high pressure cooking (HPC), radio frequency (RF) and microwave (MW) were applied to modify the structural and physicochemical properties of Cyperus esculentus starch (CES). The results showed...

Full description

Saved in:
Bibliographic Details
Published inInternational journal of biological macromolecules Vol. 253; p. 126626
Main Authors Wang, Guidan, Li, Caixia, Zhang, Xia, Wang, Qianxu, Cao, Ruibo, Liu, Xuebo, Yang, Xi, Sun, Lijun
Format Journal Article
LanguageEnglish
Published Elsevier B.V 31.12.2023
Subjects
Online AccessGet full text

Cover

Loading…
More Information
Summary:Non-thermal dielectric barrier discharge plasma (DBDP) and four thermal treatments, including baking (BT), high pressure cooking (HPC), radio frequency (RF) and microwave (MW) were applied to modify the structural and physicochemical properties of Cyperus esculentus starch (CES). The results showed that the thermal treatments remarkably disordered the crystalline structures of CES through weakening the double-helix conformation of amylopectin, while DBDP caused much more gentle influence on the starch structures than them. Specifically, MW induced the high-frequency displacement of polar molecules and intensive collisions between starch and water molecules, causing the largest stretching and swelling extents of amylopectin, resulting in the highest pasting and rheological viscosity of CES in four thermal treatments. As DBDP did not favor the aggregation of amylopectin chains, the deaggregated starch chains promoted the hydration effects with water molecules, boosting the final pasting viscosity, apparent rheological viscosity, freeze-thaw stability and digestion velocity of CES. Besides, the gelatinization-retrogradation process in the thermal treatments regulated starch digestion velocity and produced type III resistant starch in CES. Conclusively, the modified physicochemical properties of CES resulted from the altered molecular structures of starch by the applied treatments. [Display omitted] •DBDP slightly decreased double-helix and crystalline thickness of CES amylopectin.•DBDP did not favor CES amylopectin aggregation as suggested by the decreased Rh.•DBDP enhanced viscosity and freeze-thaw stability of CES through improving hydration.•MW promoted stretching/swelling of amylopectin via high-frequency molecular movement.•Gelatinization-retrogradation delayed starch digestion and produced type III RS in CES.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2023.126626