HMDSO plasma treatment as alternative to modify structural properties of granular starch

In the present study, the effect of plasma treatment on the structural properties of three granular corn starches (normal, Hylon V and Hylon VII) was investigated. Thermal (TGA/DSC), structural (XRD/FTIR) and chemical (XPS) properties were evaluated. Plasma treatment resulted in partial evaporation...

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Bibliographic Details
Published in:International journal of biological macromolecules 2020-02, Vol.144, p.682-689
Main Authors: Sifuentes-Nieves, Israel, Velazquez, Gonzalo, Flores-Silva, Pamela C., Hernández-Hernández, Ernesto, Neira-Velázquez, Guadalupe, Gallardo-Vega, Carlos, Mendez-Montealvo, Guadalupe
Format: Article
Language:English
Subjects:
Cold plasma
Corn starch
Crosslinking
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Summary:In the present study, the effect of plasma treatment on the structural properties of three granular corn starches (normal, Hylon V and Hylon VII) was investigated. Thermal (TGA/DSC), structural (XRD/FTIR) and chemical (XPS) properties were evaluated. Plasma treatment resulted in partial evaporation of water molecules changing the organization level of the double helices in the crystalline lamellae. Moreover, XRD results suggested a decrease of the long-range crystallinity and suggested changes in amylose chains after treatments. The crosslinking of modified amylose chains measured by XPS analysis resulted in variations in the gelatinization parameters as well as in its heterogeneous crystalline structure. The results indicate that the type and extent of changes in the structure of plasma-treated corn starch depends on the distribution of the water molecules inside the crystalline regions (helical water) and on the amylose content. In addition, the obtained results indicated that plasma treatment is a suitable method to modify starch without any incorporation of new elements from hexamethyldisiloxane (HMDSO), which only promotes stronger interactions between the starch main components. •Structural water and amylose content determined the starch modification degree.•Water molecules reduction disturbed the helical order of starch molecules.•Amylose chains were more susceptible to plasma modification.•The starch crystallinity decreased due to changes in the amylose.•The modified amylose was most available to crosslinking.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2019.12.111