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Updated: Aug 9, 2025
Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
The microstructure and thermal properties of pulsed electric field pretreated oxidized starch
Ying Li1, Jin-Hua Wang2, Er-Chun Wang3
1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
Abstract:
The structure and thermal properties of pulsed electric field (PEF) assisted sodium hypochlorite oxidized starch were investigated. The carboxyl content of the oxidized starch was increased by 25 % when compared with the traditional oxidation method. Dents and cracks were evident on the surface of the PEF-pretreated starch. Compared with native starch, the peak gelatinization temperature (Tp) of PEF-assisted oxidized starch (POS) was reduced by 10.3 °C, while that of the oxidized starch without PEF treatment (NOS) was only reduced by 7.4 °C. In addition, PEF treatment further reduces the viscosity and improve the thermal stability of the starch slurry. Therefore, PEF treatment combined with hypochlorite oxidation is an effective method to prepare oxidized starch. PEF showed great potential in expanding starch modification, to promote a wider application of oxidized starch in the paper, the textile and the food industry.
