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Plasma modification of starch.

¹School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.

|May 12, 2017

Summary

This summary is machine-generated.

Non-thermal plasma processing offers a green technology to enhance starch functionalities and food safety. This review explores plasma

Keywords:

Application Non-thermal processing Physicochemical property Starch modification Structure Wheat flour

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Area of Science:

Food Science and Technology
Plasma Physics
Materials Science

Background:

Plasma is a unique state of matter comprising unbound charged particles.
Non-thermal plasma (NTP) processing is an emerging, environmentally friendly technology for food applications.
Starch, a key food component, has diverse industrial applications, with interest in modifying its functionalities.

Purpose of the Study:

To review the impact of plasma treatment on starch composition, structure, and properties.
To discuss the structure-function relationships of plasma-modified starch.
To examine the effects of plasma on starch-based complex food systems like wheat flour.

Main Methods:

Literature review of studies investigating plasma interactions with starch.
Analysis of changes in starch composition, chemical structure, and granular morphology post-plasma treatment.
Evaluation of physicochemical properties and applications of modified starch.

Main Results:

Plasma modification alters starch's composition, chemical structure, and granular morphology.
Physicochemical properties of starch, including solubility and thermal behavior, are significantly affected by plasma.
Plasma treatment shows potential for enhancing the functionalities and applications of starch and wheat flour.

Conclusions:

Non-thermal plasma is a versatile tool for tailoring starch properties for various applications.
Understanding plasma-induced structure-function relationships is crucial for optimizing starch modification.
Further research is needed to fully exploit plasma technology for improved starch-based food systems.