Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment
DOI:
https://doi.org/10.18067/jbfs.v5i3.224Keywords:
argon-plasma, cassava starch, cross-linking, resistant starchAbstract
In the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized using a FTIR measurement. The degree of cross-linking was reached at 8 kV and 10 min of treatment and it was 2-times higher than that of raw starch. Under scanning electron micrographs, treated granules were melted and linked to each other under plasma treatment. Besides, under enzymatic hydrolysis, a rough surface was found in both non-treated and treated granules. However, treated sample showed enzymatic erosion resistance than that of raw starch. Actually, the positive correlation between the degree of cross-link and resistant starch was found. Furthermore, the increase of heat-stable DCL leading to the formation of boiling-stable resistant starch.
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