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Effects of hydrogen, oxygen, and ammonia low-pressure glow plasma on granular starches |
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| Authors: | Cheng-yi Lii Chia-ding Liao Leszek Stobinski Piotr Tomasik |
| Affiliation: | a Institute of Chemistry, Academia Sinica, Nankang, Taipei, Taiwan, ROC b Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan, ROC c Institute of Physical Chemistry, Polish Academy of Sciences, Warsaw, Poland d Department of Chemistry, University of Agriculture, Mickiewicz Avenue, 21, 31 120, Cracow, Poland |
| Abstract: | Cassava, corn, high amylose corn, potato, rice Indica, rice Japonica, sweet potato, waxy corn, and wheat starches were exposed to low-pressure ammonia, hydrogen, and oxygen plasma. In every case, depolymerization of the starch polysaccharides was noted. The extent of the depolymerization depended on the nature of the starch as well as the type of plasma applied. Among three fractions of polysaccharides distinguished by their molecular weight average, the fraction of the highest molecular weight suffered the most efficient depolymerization. The relative depolymerization for the middle- and low-molecular fractions of polysaccharides was found to be starch and plasma specific. The chemical character of the plasma had very little influence on the starch polysaccharides. Only subtle oxidation effects were observed in oxygen plasma. Low-pressure glow plasma treatment appeared to be a convenient tool for a waste-less dextrinization of starch. Manipulation of the plasma variety and the time of exposure resulted in a wide spectrum of dextrins of various molecular weights and paste-forming properties. |
| Keywords: | Ammonia glow plasma Hydrogen glow plasma Oxygen glow plasma Starch depolymerization |
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