层状结构
无定形固体
淀粉
化学
化学工程
化学物理
纳米技术
材料科学
结晶学
有机化学
工程类
作者
Qingqing Zhu,Siyu Yao,Zhengzong Wu,Dandan Li,Tian Ding,Donghong Liu,Enbo Xu
标识
DOI:10.1016/j.carbpol.2023.120747
摘要
The hierarchical architecture of natural and processed starches with different surface and internal structures determines their final physicochemical properties. However, the oriented control of starch structure presents a significant challenge, and non-thermal plasma (cold plasma, CP) has gradually been used to design and tailor starch macromolecules, though without clear illustration. In this review, the multi-scale structure (i.e., chain-length distribution, crystal structure, lamellar structure, and particle surface) of starch is summarized by CP treatment. The plasma type, mode, medium gas and mechanism are also illustrated, as well as their sustainable food applications, such as in food taste, safety, and packaging. The effects of CP on the chain-length distribution, lamellar structure, amorphous zone, and particle surface/core of starch includes irregularity due to the complex of CP types, action modes, and reactive conditions. CP-induced chain breaks lead to short-chain distributions in starch, but this rule is no longer useful when CP is combined with other physical treatments. The degree but not type of starch crystals is indirectly influenced by CP through attacking the amorphous region. Furthermore, the CP-induced surface corrosion and channel disintegration of starch cause changes in functional properties for starch-related applications.
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