Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3069–3076 | Cite as

Effects of high-voltage electric field treatment on physicochemical properties of potato starch

  • Meifang Cao
  • Qunyu GaoEmail author
Original Paper


The application of a high-voltage electric field (HVEF) is a novel method for starch. First, potato starch slurry (20%, w/w) were subject to HVEF treatment at 10, 20, 30 and 40 kV, and the treatment time was 10, 20, 30, 40, 50 min respectively. Then, the modified starch was characterized by using X-ray diffraction (XRD), Fourier transformation infrared (FT-IR) spectroscopy, pasting behavior, water absorption capacity (WAC), light transmission and scanning electron microscopy (SEM). The results showed that HVEF caused a shift in the gelatinization range to lower temperatures, and a decrease in solubility, swelling power and crystallinity. HVEF was evidenced to change WAC and Light transmittance, with a tendence firstly increase and then decrease with the increasing of the treatment time. The SEM micrographs demonstrated that some roughness or damages emerged on the surface of potato starch granules after HVEF treatments. The X-ray diffraction showed that the decrease of crystallinity during the HVEF treatment. It was concluded that HVEF destroyed amorphous area and surface crystalline zone of starch.


High-voltage electric field (HVEF) Physicochemical properties Crystallization Potato starch 



The authors are grateful to Prof Taiqiu Qiu, Prof Rifu Yang and Liyi Yang for their helpful comments and the facility. Financial support from the State Key Program of National Natural Science of China (Grant No. 31130042)

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.School of Food Science and EngineeringSouth China University of TechnologyGuangzhouPeople’s Republic of China

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