Effects of pulsed electric field treatment on the preparation and physicochemical properties of porous corn starch derived from enzymolysis

摘要

Porous corn starch preparation by enzymolysis and pulsed electric field treatment (PEF) and its physicochemical characterizations were investigated in this study. The best processing parameters of enzymolysis and PEF treatment designed by response surface methodology were 3.9 hr, 11.5 kV/cm applied for 18 ms, respectively, resulting in the highest oil absorption value of 130%. The solubility and transparency of native corn starch were increased after enzymolysis or PEF treatment, and the values were the highest when starch was treated with the combined method. Pasting temperature and gelatinization enthalpy of porous starch were higher than that of native starch, but then decreased significantly after PEF treatments. Scanning electron microscope images, specific surface area as well as X-Ray Diffraction directly reflected the reinforcement effect of PEF treatment on the micropores formation of porous starch. These results indicate that PEF is expected to be used to assist the production of porous starch.