The effects of pulsed electric fields treatment on the structure and physicochemical properties of dialdehyde starch

•Pulsed electric field (PEF) improves the reaction efficiency of dialdehyde starch.•The PEF-assisted DAS exhibited shrinkage and pits, and had a larger particle size.•The solubility of the DAS (12 kV/cm PEF- assisted oxidation) improved by 70.2%.•Increment in the strength of the PEF, led to a decrea...

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Published inFood chemistry Vol. 408; p. 135231
Main Authors Li, Ying, Wang, Jin-Hua, Han, Yu, Yue, Fu-Hao, Zeng, Xin-An, Chen, Bo-Ru, Zeng, Man-Qin, Woo, Meng-Wai, Han, Zhong
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 15.05.2023
Subjects
Dialdehyde starch
Electricity
Oxidation-Reduction
Physicochemical properties
Pulsed electric fields
Starch - chemistry
Structure
Pulsed electric fields
Structure
Dialdehyde starch
Physicochemical properties
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Abstract •Pulsed electric field (PEF) improves the reaction efficiency of dialdehyde starch.•The PEF-assisted DAS exhibited shrinkage and pits, and had a larger particle size.•The solubility of the DAS (12 kV/cm PEF- assisted oxidation) improved by 70.2%.•Increment in the strength of the PEF, led to a decrease in the viscosity of the DAS. The structural and physicochemical properties changes of corn starch oxidized by sodium periodate under the assistance of pulsed electric fields (PEF) were studied. It was found that dialdehyde starch (DAS) particles produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control without PEF. The solubility of the DAS (12 kV/cm PEF- assisted oxidation) improved by 70.2% when compared to the native starch. Increment in the strength of the PEF, led to a decrease in the viscosity of the DAS. In addition, the aldehyde group content of the DAS produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control increased by 11.6% when compared with the traditional oxidation method. PEF is an effective method to promote oxidation reaction of starch.
AbstractList The structural and physicochemical properties changes of corn starch oxidized by sodium periodate under the assistance of pulsed electric fields (PEF) were studied. It was found that dialdehyde starch (DAS) particles produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control without PEF. The solubility of the DAS (12 kV/cm PEF- assisted oxidation) improved by 70.2% when compared to the native starch. Increment in the strength of the PEF, led to a decrease in the viscosity of the DAS. In addition, the aldehyde group content of the DAS produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control increased by 11.6% when compared with the traditional oxidation method. PEF is an effective method to promote oxidation reaction of starch.
•Pulsed electric field (PEF) improves the reaction efficiency of dialdehyde starch.•The PEF-assisted DAS exhibited shrinkage and pits, and had a larger particle size.•The solubility of the DAS (12 kV/cm PEF- assisted oxidation) improved by 70.2%.•Increment in the strength of the PEF, led to a decrease in the viscosity of the DAS. The structural and physicochemical properties changes of corn starch oxidized by sodium periodate under the assistance of pulsed electric fields (PEF) were studied. It was found that dialdehyde starch (DAS) particles produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control without PEF. The solubility of the DAS (12 kV/cm PEF- assisted oxidation) improved by 70.2% when compared to the native starch. Increment in the strength of the PEF, led to a decrease in the viscosity of the DAS. In addition, the aldehyde group content of the DAS produced by PEF-assisted oxidation exhibited shrinkage and pits, and had a larger particle size when compared to the control increased by 11.6% when compared with the traditional oxidation method. PEF is an effective method to promote oxidation reaction of starch.
ArticleNumber 135231
Author Zeng, Xin-An
Wang, Jin-Hua
Zeng, Man-Qin
Yue, Fu-Hao
Li, Ying
Woo, Meng-Wai
Chen, Bo-Ru
Han, Zhong
Han, Yu
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  email: fezhonghan@scut.edu.cn
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Keywords Pulsed electric fields
Structure
Dialdehyde starch
Physicochemical properties
Language English
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Snippet •Pulsed electric field (PEF) improves the reaction efficiency of dialdehyde starch.•The PEF-assisted DAS exhibited shrinkage and pits, and had a larger...
The structural and physicochemical properties changes of corn starch oxidized by sodium periodate under the assistance of pulsed electric fields (PEF) were...
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StartPage 135231
SubjectTerms Dialdehyde starch
Electricity
Oxidation-Reduction
Physicochemical properties
Pulsed electric fields
Starch - chemistry
Structure
Title The effects of pulsed electric fields treatment on the structure and physicochemical properties of dialdehyde starch
URI https://dx.doi.org/10.1016/j.foodchem.2022.135231
https://www.ncbi.nlm.nih.gov/pubmed/36563620
https://search.proquest.com/docview/2758116235
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