Effect of electric field on physicochemical properties and resistant starch formation in ohmic heating processed corn starch

In this study, the conductivity values at 120 °C were measured at 1.5 mS/m. The study revealed two distinct outcomes resulting from the application of different EFS. Firstly, a thermal effect induced gelatinization, resulting in a reduction in the enthalpy of corn starch, an increase in the water absorption index (WAI) and the water solubility index (WSI), and a decrease in peak viscosity. Secondly, a non-thermal effect of OH was observed, leading to the electrolysis of certain starch compounds and water. This electrolysis process generated radicals (-OH) that interacted with starch components, augmenting the percentage of resistant starch. This increase was associated with elevated levels of carbonyl and carboxyl groups at 75 and 100 V/cm.PMID:38582481 | DOI:10.1016/j.ijbiomac.2024.131414

Source: International Journal of Biological Macromolecules - April 6, 2024 Category: Biochemistry Authors: Francisco M Flores-Garc ía Eduardo Morales S ánchez Marcela Gayt án-Martínez Gonzalo Vel ázquez de la Cruz Ma Guadalupe Del Carmen M éndez Montealvo Source Type: research