Effects of pulsed electric field treatments on some properties of tapioca starch

• Published in: Carbohydrate polymers Vol. 89; no. 4; pp. 1012 - 1017
• Main Authors: Han, Zhong, Zeng, Xin An, Fu, Nan, Yu, Shu Juan, Chen, Xiao Dong, Kennedy, John F.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.08.2012; Elsevier
• Subjects: Applied sciences; Biological and medical sciences; Differential scanning calorimetry (DSC); dispersions; dissociation; electric field; Electrochemical Techniques; energy; enthalpy; Exact sciences and technology; Food industries; food industry; foods; Fundamental and applied biological sciences. Psychology; gelatinization; gelatinization temperature; Manihot - chemistry; Natural polymers; Physicochemistry of polymers; Pulsed electric field (PEF); pulsed electric fields; scanning electron microscopy; Starch - chemistry; Starch - ultrastructure; Starch and polysaccharides; Starch and starchy product industries; starch granules; tapioca; Tapioca starch; viscosity; X-ray diffraction; X-ray diffraction (XRD); X-ray diffraction (XRD); Differential scanning calorimetry (DSC); Pulsed electric field (PEF); Tapioca starch; Starch granule; Transition temperature; Physical dressing; Amorphization; Transition heat; Electric field effect; Experimental study; Aqueous dispersion
• ISSN: 0144-8617; 1879-1344; 1879-1344
• DOI: 10.1016/j.carbpol.2012.02.053

► Higher energy input (>49.36Jg−1) offered by pulsed electric field could destroy the crystal region of tapioca starch. ► The gelatinization temperature, enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples were all decreased. ► PEF treatments would be a promising physical method to modify properties of starch and get desired products in food industry. Tapioca starch-water dispersions (8.0%, w/w) were subject to pulsed electric fields (PEF) at 30, 40 and 50kVcm−1, respectively. The effect of the intense energy input (Q) of PEF treatment (over 28.85Jg−1) on the functionality of tapioca starch was investigated. Scanning electron microscopy analysis revealed the dissociation and damage of PEF treated tapioca starch granules. X-ray diffraction analysis demonstrated that tapioca starch tended to transform from crystalline to amorphous structure after PEF treatments. It was found that higher energy input (>49.36Jg−1) could destroy the crystal region of tapioca starch. Meanwhile, with increasing electric field strengths, the gelatinization temperature, the gelatinization enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples showed a remarkable decrease. These results suggest that PEF treatments would be a promising physical method to modify the properties of starch in order to obtain desired products in food industry.