Changes in Structure and Physico-Chemical Properties of Maltodextrin under Atmospheric Cold Argon-Plasma Treatment
Main Article Content
Abstract
Maltodextrin was modified under DBD argon-plasma system. Under treatment, color of maltodextrin samples was significantly changed and could be distinguished by human eyes; free acid content is 2.25-fold increased; DE value is ~1.9-fold increased comparing to untreated maltodextrin. The viscosity was strongly correlated to treatment time. After modification, maltodextrin was depolymerized to reduce of around 1.56-folded of its average molecular weight and DP comparing to untreated sample. The ratio of α-helix/amorphous structure was not dramatically changed. FTIR spectra showed that the depolymerization and cross-linking formation was processed at various level. Short time of treatment was mainly resulted in the broken down of C-O-C bonds; whilst, new C-O-C linkage was created during long time of treatment.
Keywords
Argon-plasma, FTIR, maltodextrin, molecular weight, viscosity
Article Details
References
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[6] Tyre C. Lanier; Kathy Hart; Roy E. Martin, A Manual of standard methods for measuring and specifying the properties of surimi, Raleigh, N.C. : University of North Carolina Sea Grant College Program (1991).
[7] Sokhey A. S., Chinnaswamy R., Chemical and molecular properties of irradiated starch extrudates, Cereal Chemistry. 70(3) (1993), 260-268.
[8] Peter Bernfeld, Amylases: alpha and beta methods, Enzymology. 1 (1995), 149-158.
[9] Alexandre T. Paulino, André R. Fajardo, Andrea P. Junior, Edvani C. Muniz, Elias B. Tambourgi, Twostep synthesis and properties of a magnetic-fieldsensitive modified maltodextrin-based hydrogel, Polymer International. 60(9) (2011), 1324–1333.
[10] Ljubica Dokic, Jovan Jakovljevic, Petar Dokic, Relation between viscous characteristics and dextrose equivalent of maltodextrins, Starch/Stärke 56(11) (2004), 520-525.
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[14] Mokrzycki W.S. and Tatol M., Color difference Delta E - A survey, Machine Graphics and Vision. 20(4) (2012), 383-411.
[15] Costas G. Biliaderis, Matar S. Izydorczyk, Functional Food Carbohydrates, CRC Press. Taylor & Francis Group, LLC (2007).
[16] Cheng-yi Lü, Chia-ding Liao, Leszek Stobinski and Piotr Tomasik, Effect of corona discharges on granular starches, Food, Agriculture & Environment. 1(2) (2003), 143-149.
[17] Nemtanu Monica R., and Mirela Braşoveanu, Functional properties of some non-conventional treated starches, Biopolymers (Edited by M. Eknashar) (2010), 319-344.
[18] Deschreider A.R., Changes in starch and its degradation products on irradiating wheat flour with gamma rays, Starch/starke. 12 (1960), 197-201.
[19] Deeyai P., Suphantharika M., Wongsagonsup R., Dangtip S., Characterization of modified tapioca starch in atmospheric argon plasma under diverse humidity by FTIR spectroscopy, Chinese Physics Letters. 30,(1) ,(2013) 018103-1-018103-4