High-voltage and short-time dielectric barrier discharge plasma treatment affects structural and digestive properties of Tartary buckwheat starch

To systematically explore the effects of high-voltage and short-time (HV-ST) dielectric barrier discharge (DBD) plasma treatment on Tartary buckwheat starch (TBS), TBS was treated at 15 and 20 kV for 20 and 40 s. Compared to native starch, more corrosions and holes were observed on the surfaces of plasma-modified TBS observed by SEM. Increased crystallinity and short-range structure order in plasma-modified TBS were determined using XRD and FT-IR respectively, while the average chain length and amylose content decreased, with lowest values (13.5 and 6.9%) in sample 20–40. Meanwhile, the solubility and paste clarity of plasma-modified TBS increased, whereas the viscosities decreased, enhancing in vitro digestibility with highest value (79.5%) in sample 20–40. These changes of TBS properties positively correlated with the treatment voltage and time length. Therefore, HV-ST DBD plasma treatment served as an effective tool for altering the properties of TBS. It is favorable for the applications of starch ingredients with low viscosity and high paste clarity, as well as accelerating starch hydrolyzation processes, such as brewing and food fermentation. •High-voltage and short-time DBD plasma treatment was effective to alter TBS property.•Changes in TBS properties were positively related to treatment voltages and times.•DBD plasma changed morphology of TBS without altering crystalline pattern.•CLD, AMC, RS content of TBS decreased with higher solubility and in vitro digestion.•DBD plasma-treated TBS may be applied into foods with low viscosity requirement.