Effects of pulsed electric field treatments on some properties of tapioca starch
► Higher energy input (>49.36Jg−1) offered by pulsed electric field could destroy the crystal region of tapioca starch. ► The gelatinization temperature, enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples were all decreased. ► PEF treatments would be a promising physi...
Gespeichert in:
| Veröffentlicht in: | Carbohydrate polymers 2012-08, Vol.89 (4), p.1012-1017 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1017 |
|---|---|
| container_issue | 4 |
| container_start_page | 1012 |
| container_title | Carbohydrate polymers |
| container_volume | 89 |
| creator | Han, Zhong Zeng, Xin An Fu, Nan Yu, Shu Juan Chen, Xiao Dong Kennedy, John F. |
| description | ► Higher energy input (>49.36Jg−1) offered by pulsed electric field could destroy the crystal region of tapioca starch. ► The gelatinization temperature, enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples were all decreased. ► PEF treatments would be a promising physical method to modify properties of starch and get desired products in food industry.
Tapioca starch-water dispersions (8.0%, w/w) were subject to pulsed electric fields (PEF) at 30, 40 and 50kVcm−1, respectively. The effect of the intense energy input (Q) of PEF treatment (over 28.85Jg−1) on the functionality of tapioca starch was investigated. Scanning electron microscopy analysis revealed the dissociation and damage of PEF treated tapioca starch granules. X-ray diffraction analysis demonstrated that tapioca starch tended to transform from crystalline to amorphous structure after PEF treatments. It was found that higher energy input (>49.36Jg−1) could destroy the crystal region of tapioca starch. Meanwhile, with increasing electric field strengths, the gelatinization temperature, the gelatinization enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples showed a remarkable decrease. These results suggest that PEF treatments would be a promising physical method to modify the properties of starch in order to obtain desired products in food industry. |
| doi_str_mv | 10.1016/j.carbpol.2012.02.053 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1518621554</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0144861712001907</els_id><sourcerecordid>1518621554</sourcerecordid><originalsourceid>FETCH-LOGICAL-c485t-c60ef136e7003d3b13717de902be35e7ef64a1a5a346643c8c7be53572f2ded93</originalsourceid><addsrcrecordid>eNqFkVtr3DAQhUVoSTZpfkJavxTy4o3GutlPpYRcCoEG2jwLWRq1WmzLlbyB_vtqu9vksWJAMHznzHCGkAuga6AgrzZra1I_x2HdUGjWtJRgR2QFrepqYJy_ISsKnNetBHVCTnPe0PIk0GNy0nAlaEflijzeeI92yVX01bwdMroKh9JIwVY-4OCqJaFZRpx2zFTlOGI1pzhjWgL-lS1mDtGaKi8m2Z_vyFtvis_54T8jT7c336_v64evd1-uPz_Ulrdiqa2k6IFJVJQyx3pgCpTDjjY9MoEKveQGjDCMS8mZba3qUTChGt84dB07I5d737LMry3mRY8hWxwGM2HcZg0CWtmAELygYo_aFHNO6PWcwmjSbw1U78LUG30IU-_C1LSUYEX3_jBi24_oXlT_0ivAxwNgsjWDT2ayIb9yohOCws7ow57zJmrzIxXm6VuZJMtBBNCuLcSnPYElsueASWcbcLLoQirX0C6G_yz7B1NVnjg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1518621554</pqid></control><display><type>article</type><title>Effects of pulsed electric field treatments on some properties of tapioca starch</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals Complete</source><creator>Han, Zhong ; Zeng, Xin An ; Fu, Nan ; Yu, Shu Juan ; Chen, Xiao Dong ; Kennedy, John F.</creator><creatorcontrib>Han, Zhong ; Zeng, Xin An ; Fu, Nan ; Yu, Shu Juan ; Chen, Xiao Dong ; Kennedy, John F.</creatorcontrib><description>► Higher energy input (>49.36Jg−1) offered by pulsed electric field could destroy the crystal region of tapioca starch. ► The gelatinization temperature, enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples were all decreased. ► PEF treatments would be a promising physical method to modify properties of starch and get desired products in food industry.
Tapioca starch-water dispersions (8.0%, w/w) were subject to pulsed electric fields (PEF) at 30, 40 and 50kVcm−1, respectively. The effect of the intense energy input (Q) of PEF treatment (over 28.85Jg−1) on the functionality of tapioca starch was investigated. Scanning electron microscopy analysis revealed the dissociation and damage of PEF treated tapioca starch granules. X-ray diffraction analysis demonstrated that tapioca starch tended to transform from crystalline to amorphous structure after PEF treatments. It was found that higher energy input (>49.36Jg−1) could destroy the crystal region of tapioca starch. Meanwhile, with increasing electric field strengths, the gelatinization temperature, the gelatinization enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples showed a remarkable decrease. These results suggest that PEF treatments would be a promising physical method to modify the properties of starch in order to obtain desired products in food industry.</description><identifier>ISSN: 0144-8617</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/j.carbpol.2012.02.053</identifier><identifier>PMID: 24750906</identifier><identifier>CODEN: CAPOD8</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Applied sciences ; Biological and medical sciences ; Differential scanning calorimetry (DSC) ; dispersions ; dissociation ; electric field ; Electrochemical Techniques ; energy ; enthalpy ; Exact sciences and technology ; Food industries ; food industry ; foods ; Fundamental and applied biological sciences. Psychology ; gelatinization ; gelatinization temperature ; Manihot - chemistry ; Natural polymers ; Physicochemistry of polymers ; Pulsed electric field (PEF) ; pulsed electric fields ; scanning electron microscopy ; Starch - chemistry ; Starch - ultrastructure ; Starch and polysaccharides ; Starch and starchy product industries ; starch granules ; tapioca ; Tapioca starch ; viscosity ; X-ray diffraction ; X-ray diffraction (XRD)</subject><ispartof>Carbohydrate polymers, 2012-08, Vol.89 (4), p.1012-1017</ispartof><rights>2012 Elsevier Ltd.</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c485t-c60ef136e7003d3b13717de902be35e7ef64a1a5a346643c8c7be53572f2ded93</citedby><cites>FETCH-LOGICAL-c485t-c60ef136e7003d3b13717de902be35e7ef64a1a5a346643c8c7be53572f2ded93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.carbpol.2012.02.053$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25955013$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24750906$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Han, Zhong</creatorcontrib><creatorcontrib>Zeng, Xin An</creatorcontrib><creatorcontrib>Fu, Nan</creatorcontrib><creatorcontrib>Yu, Shu Juan</creatorcontrib><creatorcontrib>Chen, Xiao Dong</creatorcontrib><creatorcontrib>Kennedy, John F.</creatorcontrib><title>Effects of pulsed electric field treatments on some properties of tapioca starch</title><title>Carbohydrate polymers</title><addtitle>Carbohydr Polym</addtitle><description>► Higher energy input (>49.36Jg−1) offered by pulsed electric field could destroy the crystal region of tapioca starch. ► The gelatinization temperature, enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples were all decreased. ► PEF treatments would be a promising physical method to modify properties of starch and get desired products in food industry.
Tapioca starch-water dispersions (8.0%, w/w) were subject to pulsed electric fields (PEF) at 30, 40 and 50kVcm−1, respectively. The effect of the intense energy input (Q) of PEF treatment (over 28.85Jg−1) on the functionality of tapioca starch was investigated. Scanning electron microscopy analysis revealed the dissociation and damage of PEF treated tapioca starch granules. X-ray diffraction analysis demonstrated that tapioca starch tended to transform from crystalline to amorphous structure after PEF treatments. It was found that higher energy input (>49.36Jg−1) could destroy the crystal region of tapioca starch. Meanwhile, with increasing electric field strengths, the gelatinization temperature, the gelatinization enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples showed a remarkable decrease. These results suggest that PEF treatments would be a promising physical method to modify the properties of starch in order to obtain desired products in food industry.</description><subject>Applied sciences</subject><subject>Biological and medical sciences</subject><subject>Differential scanning calorimetry (DSC)</subject><subject>dispersions</subject><subject>dissociation</subject><subject>electric field</subject><subject>Electrochemical Techniques</subject><subject>energy</subject><subject>enthalpy</subject><subject>Exact sciences and technology</subject><subject>Food industries</subject><subject>food industry</subject><subject>foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelatinization</subject><subject>gelatinization temperature</subject><subject>Manihot - chemistry</subject><subject>Natural polymers</subject><subject>Physicochemistry of polymers</subject><subject>Pulsed electric field (PEF)</subject><subject>pulsed electric fields</subject><subject>scanning electron microscopy</subject><subject>Starch - chemistry</subject><subject>Starch - ultrastructure</subject><subject>Starch and polysaccharides</subject><subject>Starch and starchy product industries</subject><subject>starch granules</subject><subject>tapioca</subject><subject>Tapioca starch</subject><subject>viscosity</subject><subject>X-ray diffraction</subject><subject>X-ray diffraction (XRD)</subject><issn>0144-8617</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkVtr3DAQhUVoSTZpfkJavxTy4o3GutlPpYRcCoEG2jwLWRq1WmzLlbyB_vtqu9vksWJAMHznzHCGkAuga6AgrzZra1I_x2HdUGjWtJRgR2QFrepqYJy_ISsKnNetBHVCTnPe0PIk0GNy0nAlaEflijzeeI92yVX01bwdMroKh9JIwVY-4OCqJaFZRpx2zFTlOGI1pzhjWgL-lS1mDtGaKi8m2Z_vyFtvis_54T8jT7c336_v64evd1-uPz_Ulrdiqa2k6IFJVJQyx3pgCpTDjjY9MoEKveQGjDCMS8mZba3qUTChGt84dB07I5d737LMry3mRY8hWxwGM2HcZg0CWtmAELygYo_aFHNO6PWcwmjSbw1U78LUG30IU-_C1LSUYEX3_jBi24_oXlT_0ivAxwNgsjWDT2ayIb9yohOCws7ow57zJmrzIxXm6VuZJMtBBNCuLcSnPYElsueASWcbcLLoQirX0C6G_yz7B1NVnjg</recordid><startdate>20120801</startdate><enddate>20120801</enddate><creator>Han, Zhong</creator><creator>Zeng, Xin An</creator><creator>Fu, Nan</creator><creator>Yu, Shu Juan</creator><creator>Chen, Xiao Dong</creator><creator>Kennedy, John F.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20120801</creationdate><title>Effects of pulsed electric field treatments on some properties of tapioca starch</title><author>Han, Zhong ; Zeng, Xin An ; Fu, Nan ; Yu, Shu Juan ; Chen, Xiao Dong ; Kennedy, John F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c485t-c60ef136e7003d3b13717de902be35e7ef64a1a5a346643c8c7be53572f2ded93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Applied sciences</topic><topic>Biological and medical sciences</topic><topic>Differential scanning calorimetry (DSC)</topic><topic>dispersions</topic><topic>dissociation</topic><topic>electric field</topic><topic>Electrochemical Techniques</topic><topic>energy</topic><topic>enthalpy</topic><topic>Exact sciences and technology</topic><topic>Food industries</topic><topic>food industry</topic><topic>foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelatinization</topic><topic>gelatinization temperature</topic><topic>Manihot - chemistry</topic><topic>Natural polymers</topic><topic>Physicochemistry of polymers</topic><topic>Pulsed electric field (PEF)</topic><topic>pulsed electric fields</topic><topic>scanning electron microscopy</topic><topic>Starch - chemistry</topic><topic>Starch - ultrastructure</topic><topic>Starch and polysaccharides</topic><topic>Starch and starchy product industries</topic><topic>starch granules</topic><topic>tapioca</topic><topic>Tapioca starch</topic><topic>viscosity</topic><topic>X-ray diffraction</topic><topic>X-ray diffraction (XRD)</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Han, Zhong</creatorcontrib><creatorcontrib>Zeng, Xin An</creatorcontrib><creatorcontrib>Fu, Nan</creatorcontrib><creatorcontrib>Yu, Shu Juan</creatorcontrib><creatorcontrib>Chen, Xiao Dong</creatorcontrib><creatorcontrib>Kennedy, John F.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Carbohydrate polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Han, Zhong</au><au>Zeng, Xin An</au><au>Fu, Nan</au><au>Yu, Shu Juan</au><au>Chen, Xiao Dong</au><au>Kennedy, John F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of pulsed electric field treatments on some properties of tapioca starch</atitle><jtitle>Carbohydrate polymers</jtitle><addtitle>Carbohydr Polym</addtitle><date>2012-08-01</date><risdate>2012</risdate><volume>89</volume><issue>4</issue><spage>1012</spage><epage>1017</epage><pages>1012-1017</pages><issn>0144-8617</issn><eissn>1879-1344</eissn><coden>CAPOD8</coden><abstract>► Higher energy input (>49.36Jg−1) offered by pulsed electric field could destroy the crystal region of tapioca starch. ► The gelatinization temperature, enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples were all decreased. ► PEF treatments would be a promising physical method to modify properties of starch and get desired products in food industry.
Tapioca starch-water dispersions (8.0%, w/w) were subject to pulsed electric fields (PEF) at 30, 40 and 50kVcm−1, respectively. The effect of the intense energy input (Q) of PEF treatment (over 28.85Jg−1) on the functionality of tapioca starch was investigated. Scanning electron microscopy analysis revealed the dissociation and damage of PEF treated tapioca starch granules. X-ray diffraction analysis demonstrated that tapioca starch tended to transform from crystalline to amorphous structure after PEF treatments. It was found that higher energy input (>49.36Jg−1) could destroy the crystal region of tapioca starch. Meanwhile, with increasing electric field strengths, the gelatinization temperature, the gelatinization enthalpy, the peak viscosity and the breakdown viscosity of PEF-treated samples showed a remarkable decrease. These results suggest that PEF treatments would be a promising physical method to modify the properties of starch in order to obtain desired products in food industry.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>24750906</pmid><doi>10.1016/j.carbpol.2012.02.053</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0144-8617 |
| ispartof | Carbohydrate polymers, 2012-08, Vol.89 (4), p.1012-1017 |
| issn | 0144-8617 1879-1344 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1518621554 |
| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Applied sciences Biological and medical sciences Differential scanning calorimetry (DSC) dispersions dissociation electric field Electrochemical Techniques energy enthalpy Exact sciences and technology Food industries food industry foods Fundamental and applied biological sciences. Psychology gelatinization gelatinization temperature Manihot - chemistry Natural polymers Physicochemistry of polymers Pulsed electric field (PEF) pulsed electric fields scanning electron microscopy Starch - chemistry Starch - ultrastructure Starch and polysaccharides Starch and starchy product industries starch granules tapioca Tapioca starch viscosity X-ray diffraction X-ray diffraction (XRD) |
| title | Effects of pulsed electric field treatments on some properties of tapioca starch |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-02T13%3A10%3A00IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20pulsed%20electric%20field%20treatments%20on%20some%20properties%20of%20tapioca%20starch&rft.jtitle=Carbohydrate%20polymers&rft.au=Han,%20Zhong&rft.date=2012-08-01&rft.volume=89&rft.issue=4&rft.spage=1012&rft.epage=1017&rft.pages=1012-1017&rft.issn=0144-8617&rft.eissn=1879-1344&rft.coden=CAPOD8&rft_id=info:doi/10.1016/j.carbpol.2012.02.053&rft_dat=%3Cproquest_cross%3E1518621554%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1518621554&rft_id=info:pmid/24750906&rft_els_id=S0144861712001907&rfr_iscdi=true |