The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment

Shen, Huishan; Yu, Guo; Zhao, Jian; Zhao, Jian; Ge, Xiangzhen; Zhang, Qian; Yan, Wenjie

doi:10.1016/j.ijbiomac.2021.09.157

Cited by 50 publications

(14 citation statements)

References 36 publications

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“…The relative molecular weight of starch, long chain and crystallinity of amylopectin were decreased while the gelatinization temperature and gelatinization heat were increased. (Shen et al, 2021) Agriophyllum squarrosum starch…”

Section: Perspectivesmentioning

confidence: 99%

Recent progress of starch modification assisted by ultrasonic wave

et al. 2023

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Starch is a kind of natural polymer, which is the main energy source for human body and important industrial raw materials.As a new non-thermal processing technology, ultrasonic has the advantages of green energy-saving, safety, high efficiency and convenient application. It plays an important role in starch modification process. In this paper, the effects of ultrasound on the multi-scale structure and physicochemical properties of starch were reviewed. The application of ultrasonic synergistic modification in starch modification was also analyzed, which is expected to provide some reference for the green modification of starch and its industrial production and application.

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Section: Perspectivesmentioning

confidence: 99%

Recent progress of starch modification assisted by ultrasonic wave

et al. 2023

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“…The depolymerization of starch by CP treatment has been widely reported (Gao et al, 2019;Shen et al, 2021), however, there are fewer studies on the effect of CP treatment on SNPs. The mechanism of plasma on starch is similar to the X-ray and gamma irradiation on it.…”

Section: Cold Plasma Treatmentmentioning

confidence: 99%

“…Plasma treatment can further reduce the viscosity of SNPs. (Shen et al, 2021) attributed this phenomenon to the degradation of starch chains during plasma treatment, which reduces the interaction of gel components. It was found that plasma treatment reduced the peak viscosity and final viscosity, and the longer the treatment time, the greater the decrease in viscosity.…”

Section: Rheological and Flow Propertiesmentioning

confidence: 99%

Formation of sweet potato starch nanoparticles by ultrasonic—assisted nanoprecipitation: Effect of cold plasma treatment

Wang

Zhang

et al. 2022

Front. Bioeng. Biotechnol.

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Starch nanoparticles (SNPs) were produced from sweet potato starches by ultrasonic treatment combined with rapid nanoprecipitation. The starch concentration, ultrasonic time, and the ratio of starch solution to ethanol were optimized through dynamic light scattering (DLS) technique to obtain SNPs with a Z-average size of 64.51 ± 0.15 nm, poly dispersity index (PDI) of 0.23 ± 0.01. However, after freeze drying, the SNPs showed varying degrees of aggregation depending on the particle size of SNPs before freeze-drying. The smaller the particle size, the more serious the aggregation. Therefore, we tried to treat SNPs with dielectric barrier discharge cold plasma before freeze drying. Properties including morphological features, crystalline structure and apparent viscosity of various starches were measured by field emission scanning electron microscopy (FE-SEM), X-ray diffraction (XRD), and rheometer, respectively. The results showed that, after cold plasma (CP) treatment, the aggregation of SNPs during freeze drying was significantly inhibited. Compared to the native sweet potato starch, SNPs showed a higher relative crystallinity and a lower apparent viscosity. After CP treatment, the relative crystallinity of CP SNPs was further higher, and the apparent viscosity was lower. This work provides new ideas for the preparation of SNPs and could promote the development of sweet potato SNPs in the field of active ingredient delivery.

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“…In recent years, dual physical modification methods based on “green” physical techniques, including ionizing radiation or plasma discharges, have been studied on different starches from rice, corn, mung bean, sago, lentil, talipot, potato, and red adzuki bean. For example, promising and extensive works on the combination of physical methods such as microwaves/cold plasma [ 13 ], gamma irradiation/pyrolysis [ 14 ], corona electrical discharge plasma/electron beam irradiation [ 15 ], ultrasound/dielectric barrier discharge plasma [ 16 ], gamma irradiation/annealing [ 17 ], sonication/gamma irradiation [ 18 , 19 ], twin-screw extrusion/cold plasma [ 20 ], and dry heat/ dielectric barrier discharge plasma [ 21 ] have been conducted by research groups around the world. The reported results revealed that the changes in starch functionalities appear to be caused by degradation or cross-linking effects, which may depend on the processing parameters, application sequences of the studied treatments, and starch characteristics.…”

Section: Introductionmentioning

confidence: 99%

Dual Modification of Starch by Physical Methods Based on Corona Electrical Discharge and Ionizing Radiation: Synergistic Impact on Rheological Behavior

Braşoveanu

Nemţanu

2022

Foods

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The present paper focuses on evaluating the synergistic effects of dual modification with corona electric discharge (CED) and electron beam irradiation (EBI) on the rheological behavior of starch. Combined treatments were applied successively (CED/EBI and EBI/CED) and compared with single treatments. The outcomes showed that the rheological features of starch were altered by the dual modification in correlation with the irradiation dose mainly as a result of radiation-induced degradation. Decreases in apparent viscosity were described by exponential-like-models according to the order of application of the treatment sequences. The mathematical models allowed the estimation of the irradiation doses for which the viscosity decreased by e times for the dual modified starches (3.3 ± 1.3 kGy for CED/EBI and 5.6 ± 0.5 kGy for EBI/CED, respectively) and the fraction (f) of 0.47 ± 0.10 corresponding to starch granule considered to be affected by plasma. Both dual treatments yielded a synergistic effect, regardless of the order of application of the treatment sequences, being more effective in decreasing starch apparent viscosity than single EBI. However, synergism evaluation proved that the use of plasma as a pre-treatment to irradiation processing could provide benefits up to 20 kGy. These findings support the practical goals of technologists with valuable information that may facilitate or simplify the experimental design of starch dual modification with plasma and ionizing radiation.

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The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment

Cited by 50 publications

References 36 publications

Recent progress of starch modification assisted by ultrasonic wave

Recent progress of starch modification assisted by ultrasonic wave

Formation of sweet potato starch nanoparticles by ultrasonic—assisted nanoprecipitation: Effect of cold plasma treatment

Dual Modification of Starch by Physical Methods Based on Corona Electrical Discharge and Ionizing Radiation: Synergistic Impact on Rheological Behavior

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