Atmospheric argon-plasma treatment of maltodextrin: Changes in structure and physico-chemical properties

Khanh Son Trinh, Department of Food Technology, University of Technology and Education, Ho Chi Minh City, Vietnam, Thuy Linh Nguyen, Department of Fishery Processing, Nong Lam University, Ho Chi Minh City, Vietnam
2019 International Journal of Advanced and Applied Sciences  
Maltodextrin was modified using a dielectric barrier discharge (DBD) argonplasma system. Under treatments, the color of maltodextrin samples was significantly changed and could be distinguished by human eyes; free acid content was 2.25-folded increased; DE value was 1.9-folded increased compared to untreated maltodextrin. The viscosity was strongly correlated to the treatment time. After modification, maltodextrin was depolymerized to reduce around 1.56-folded of its average molecular weight
more » ... molecular weight and degree of polymerization compared to untreated sample. The ratio of ahelix/amorphous structures was not dramatically changed. FTIR spectra showed that the depolymerization and cross-linking formation were processed at various level. A short time of treatment mainly resulted in the broken down of C-O-C bonds; whilst, new C-O-C linkage was created during a long time of treatment.
doi:10.21833/ijaas.2019.10.008 fatcat:knygh57kyngndnaxvrup3ldwfm