Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism

Binjia Zhang; Shixuan Xiong; Xiaoxi Li; Lin Li; Fengwei Xie; Ling Chen

doi:10.1016/j.foodhyd.2013.10.034

Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism

Binjia Zhang
, Shixuan Xiong
, Xiaoxi Li
, Lin Li
, Fengwei Xie
, Ling Chen

South China University of Technology
University of Queensland

Research output: Contribution to journal › Article › peer-review

115 Citations (SciVal)

Abstract

The effect of oxygen glow plasma (OGP) on the supramolecular structures (fractal, lamellar, and crystalline characteristics) and molecular characteristics (molecular weight, mean square radius of gyration) of potato and corn starches were investigated, and the related mechanism was explored. Compared with native corn starch, native potato starch possessed more compact scattering objects which however displayed a weaker resistance to OGP. For both starches, while the OGP treatment simultaneously influenced the crystalline and amorphous materials, there was a higher degree of destruction to the amorphous materials at the initial period. Both starches displayed a typical positive deviation from Porod's law. Interestingly, potato starch suffered a higher degree of destruction to both of its supramolecular and molecular characteristics (particularly, a higher degree of decrease in the molecular weight). This can be attributed to the large amount of inter-helical water molecules which could be induced by OGP, and to the fracture of the glycoside bonds in the solid starch granules which happened in a non-random way and close to the chain center.

Original language	English
Pages (from-to)	69-76
Number of pages	8
Journal	Food Hydrocolloids
Volume	37
DOIs	https://doi.org/10.1016/j.foodhyd.2013.10.034
Publication status	Published - Jun 2014

Funding

The authors would like to acknowledge the National Natural Science Funds of China (No. 31130042 , 31071503 ), the National Science and Technology Supporting Program Projects ( 2012BAD33B04 , 2012BAD34B07 ), the Ministry of Education Special R&D Funds for the Doctoral Disciplinary Stations in Universities ( 20120172110014 ), the Office of Education of Guangdong Province Science and Technology Innovation (Key) Projects in Universities ( 2012CXZD0006 ) and the Ministry of Education Program for Supporting New Century Excellent Talents ( NCET-12–0193 ).

Funders	Funder number
Ministry of Education Program for Supporting New Century Excellent Talents	NCET-12–0193
Ministry of Education Special R&D Funds for the Doctoral Disciplinary Stations in Universities	20120172110014
National Science and Technology Supporting Program Projects	2012BAD34B07, 2012BAD33B04
Office of Education of Guangdong Province Science and Technology Innovation
innovative projects for Universities in Guangdong Province	2012CXZD0006
National Natural Science Foundation of China	31130042, 31071503

Keywords

Corn starch
Molecular structure
Oxygen glow plasma
Potato starch
Supramolecular structure

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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10.1016/j.foodhyd.2013.10.034

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title = "Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism",

abstract = "The effect of oxygen glow plasma (OGP) on the supramolecular structures (fractal, lamellar, and crystalline characteristics) and molecular characteristics (molecular weight, mean square radius of gyration) of potato and corn starches were investigated, and the related mechanism was explored. Compared with native corn starch, native potato starch possessed more compact scattering objects which however displayed a weaker resistance to OGP. For both starches, while the OGP treatment simultaneously influenced the crystalline and amorphous materials, there was a higher degree of destruction to the amorphous materials at the initial period. Both starches displayed a typical positive deviation from Porod's law. Interestingly, potato starch suffered a higher degree of destruction to both of its supramolecular and molecular characteristics (particularly, a higher degree of decrease in the molecular weight). This can be attributed to the large amount of inter-helical water molecules which could be induced by OGP, and to the fracture of the glycoside bonds in the solid starch granules which happened in a non-random way and close to the chain center.",

keywords = "Corn starch, Molecular structure, Oxygen glow plasma, Potato starch, Supramolecular structure",

author = "Binjia Zhang and Shixuan Xiong and Xiaoxi Li and Lin Li and Fengwei Xie and Ling Chen",

year = "2014",

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doi = "10.1016/j.foodhyd.2013.10.034",

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T1 - Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism

AU - Zhang, Binjia

AU - Xiong, Shixuan

AU - Li, Xiaoxi

AU - Li, Lin

AU - Xie, Fengwei

AU - Chen, Ling

PY - 2014/6

Y1 - 2014/6

N2 - The effect of oxygen glow plasma (OGP) on the supramolecular structures (fractal, lamellar, and crystalline characteristics) and molecular characteristics (molecular weight, mean square radius of gyration) of potato and corn starches were investigated, and the related mechanism was explored. Compared with native corn starch, native potato starch possessed more compact scattering objects which however displayed a weaker resistance to OGP. For both starches, while the OGP treatment simultaneously influenced the crystalline and amorphous materials, there was a higher degree of destruction to the amorphous materials at the initial period. Both starches displayed a typical positive deviation from Porod's law. Interestingly, potato starch suffered a higher degree of destruction to both of its supramolecular and molecular characteristics (particularly, a higher degree of decrease in the molecular weight). This can be attributed to the large amount of inter-helical water molecules which could be induced by OGP, and to the fracture of the glycoside bonds in the solid starch granules which happened in a non-random way and close to the chain center.

AB - The effect of oxygen glow plasma (OGP) on the supramolecular structures (fractal, lamellar, and crystalline characteristics) and molecular characteristics (molecular weight, mean square radius of gyration) of potato and corn starches were investigated, and the related mechanism was explored. Compared with native corn starch, native potato starch possessed more compact scattering objects which however displayed a weaker resistance to OGP. For both starches, while the OGP treatment simultaneously influenced the crystalline and amorphous materials, there was a higher degree of destruction to the amorphous materials at the initial period. Both starches displayed a typical positive deviation from Porod's law. Interestingly, potato starch suffered a higher degree of destruction to both of its supramolecular and molecular characteristics (particularly, a higher degree of decrease in the molecular weight). This can be attributed to the large amount of inter-helical water molecules which could be induced by OGP, and to the fracture of the glycoside bonds in the solid starch granules which happened in a non-random way and close to the chain center.

KW - Corn starch

KW - Molecular structure

KW - Oxygen glow plasma

KW - Potato starch

KW - Supramolecular structure

UR - https://www.scopus.com/pages/publications/84887575323

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DO - 10.1016/j.foodhyd.2013.10.034

M3 - Article

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JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism

Abstract

Funding

Keywords

ASJC Scopus subject areas

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