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Cold Plasma Treatment of Starch

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Starch: Advances in Modifications, Technologies and Applications

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Abstract

Cold plasma is the 4th state of matter that has been recognized as an emerging non-thermal food processing technology. In recent days, cold plasma has been applied to modify the starches as one of the physical methods. Cold plasma via different mechanisms (depolymerization, crosslinking, and etching) can modify the starches. The etched surface of starch granules enhanced the hydrophilicity allowing more water penetration. This led to many changes pertaining to thermal and pasting properties. The depolymerization of amylose and amylopectin chains decreased the relative crystallinity without any change in crystallinity pattern. This chapter summarizes the different plasma-induced mechanisms for starch modifications and their impact on the different functional properties.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India

    Uday S. Annapure

  2. Institute of Chemical Technology, Jalna, Maharashtra, India

    Uday S. Annapure

  3. Department of Food Process Technology, College of Food Science and Technology, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India

    Thirumdas Rohit

Authors
  1. Uday S. Annapure
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  2. Thirumdas Rohit
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Correspondence to Uday S. Annapure .

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Editors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management Sonipat, Haryana, India

    Vijay Singh Sharanagat

  2. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India

    Dharmesh Chandra Saxena

  3. Department of Food Processing Technology, AD Patel Institute of Technology, Gujarat, India

    Kshitiz Kumar

  4. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Yogesh Kumar

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Annapure, U.S., Rohit, T. (2023). Cold Plasma Treatment of Starch. In: Sharanagat, V.S., Saxena, D.C., Kumar, K., Kumar, Y. (eds) Starch: Advances in Modifications, Technologies and Applications. Springer, Cham. https://doi.org/10.1007/978-3-031-35843-2_14

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