Structural, Rheological, and Physicochemical Properties of Yam Starch Modified by Moderate Electric Fields.

Area of Science:

• Food Science and Technology
• Biopolymer Modification
• Material Science

Background:

• Moderate electric fields (MEF) offer a non-thermal approach for biopolymer modification.
• Yam starch is a widely used biopolymer with potential for structural enhancement.

Purpose of the Study:

• To investigate the impact of MEF on the structural and techno-functional properties of yam starch.
• To determine if MEF induces molecular reorganization without causing starch gelatinization.

Main Methods:

• Yam starch was treated with MEF at intensities of 5-15 V/cm.
• Structural analysis included Scanning Electron Microscopy (SEM) and X-ray Diffraction (XRD).
• Molecular order was assessed using Fourier Transform Infrared Spectroscopy (FTIR), and techno-functional properties like amylose content and viscosity were measured.

Main Results:

• MEF treatment induced slight morphological changes and increased relative crystallinity (25.24% to 26.91%).
• Amylose content increased, and short-range molecular order was altered, particularly at 15 V/cm.
• Gelatinization enthalpy remained unchanged, indicating no gelatinization, while viscosity was modulated in a field-dependent manner.

Conclusions:

• MEF treatment effectively modifies yam starch structure and techno-functional properties without inducing gelatinization.
• The observed changes are dependent on the applied electric field intensity.
• MEF presents a promising non-thermal technology for tailoring starch properties for various applications.