Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch
Sudheesh, C.; Sunooj, K.V.; Sinha, S.K.; George, J.; Kumar, S.; Murugesan, P.; Arumugam, S.; Ashwath Kumar, K.; Sajeev Kumar, V.A.
Food Chemistry 294: 194-202
ISSN/ISBN: 1873-7072 PMID: 31126453 DOI: 10.1016/j.foodchem.2019.05.067
The changes in physico-chemical and rheological properties of kithul starch by the impact of energetic neutral nitrogen atoms produced by the glow discharge air plasma with novel technique were analysed. Here, treatment was carried out at different power levels (5 W & 15 W) and treatment time (30 min & 60 min). Decrease in amylose and moisture content and increase in swelling index and solubility of plasma treated kithul starch were observed. Fourier transform infrared spectra of plasma treated starch showed variation in the peaks corresponding to CH2 and OH groups. Relative crystallinity significantly (p ≤ 0.05) decreased after plasma treatment. Scanning electron microscopy showed severe damages on the starch granular surface by the effect of energetic neutral nitrogen atoms. Pasting properties increased and thermal properties showed significant (p ≤ 0.05) changes after plasma treatment. Storage modulus (G') and loss modulus (G″) reduced at higher levels of plasma power and it indicated to its weak gel formation.