In this study, corn starch was used as the raw material, and modified starch was prepared using a method combining plasma-activated water and ultrasound treatment (PUL). This method was compared with treatments using plasma-activated water (PAW) and ultrasound (UL) alone. The structure, thermal, physicochemical, pasting, and functional properties of the native and treated starches were evaluated. The results indicated that PAW and UL treatments did not alter the shape of the starch granules but caused some surface damage. The PUL treatment increased the starch gelatinization temperature and enthalpy (from 11.22 J/g to 13.13 J/g), as well as its relative crystallinity (increased by 0.51 %), gel hardness (increased by 16.19 %) compared to untreated starch, without inducing a crystalline transition. The PUL treatment resulted in a whitening of the samples. The dual treatment enhanced the thermal stability of the starch paste, which can be attributed to the synergistic effect between PAW and ultrasound (PAW can modify the starch structure at a molecular level, while ultrasound can further disrupt the granule weak crystalline structures, leading to improved thermal properties). Furthermore, FTIR results suggested significant changes in the functional groups related to the water-binding capacity of starch, and the order of the double-helical structure was disrupted. The findings of this study suggest that PUL treatment is a promising new green modification technique for improving the starch structure and enhancing starch properties. However, further research is needed to tailor the approach based on the specific properties of the raw material.

中文翻译：

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等离子体活化水联合超声波处理玉米淀粉对结构、热、理化、功能和糊化特性的影响


本研究以玉米淀粉为原料，采用等离子体活化水与超声处理（PUL）相结合的方法制备变性淀粉。将该方法与单独使用等离子体活化水（PAW）和超声波（UL）的治疗进行了比较。对天然淀粉和处理淀粉的结构、热、物理化学、糊化和功能特性进行了评估。结果表明，PAW 和 UL 处理没有改变淀粉颗粒的形状，但造成了一些表面损伤。与未处理的淀粉相比，PUL处理提高了淀粉的糊化温度和糊化热（从11.22 J/g提高到13.13 J/g），以及其相对结晶度（增加0.51%）、凝胶硬度（增加16.19%）。诱导结晶转变。 PUL 处理导致样品变白。双重处理增强了淀粉糊的热稳定性，这可以归因于PAW和超声波之间的协同效应（PAW可以在分子水平上改变淀粉结构，而超声波可以进一步破坏颗粒弱结晶结构，从而改善淀粉糊的热稳定性）。热性能）。此外，FTIR结果表明与淀粉的水结合能力相关的官能团发生了显着变化，并且双螺旋结构的顺序被破坏。本研究的结果表明，PUL 处理是一种有前景的新型绿色改性技术，可改善淀粉结构并增强淀粉特性。然而，还需要进一步研究，根据原材料的具体特性来定制方法。