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Article Abstract
This study evaluated the modification of corn starch using low-intensity pulsed electric field (PEF: 10 kV) combined with sodium salts (NaCl, NaCO₃, NaH₂PO₄) to investigate how pH and increased electrical conductivity affect starch structure. The study examined how salt pH and increased conductivity from electronegativity differences enhance polymer structural changes. NaCO₃ reduced amylose and long amylopectin chains (DP ≥ 37) by 18 %, confirmed by hydrodynamic radius (Rh) reductions for amylose (3.96 %) and amylopectin (5.16 %). The starch became completely amorphous and easier to gelatinize (ΔH: 8.93 J g) due to the breaking of hydrogen bonds with NaCO. NaHPO, with its acidic nature, promoted chain degradation via electrostatic repulsion, while NaCl had milder effects. Adding sodium salts before PEF application intensified structural changes, increasing solubility and promoting partial or complete gelatinization. Overall, salt type and PEF significantly influenced starch properties, enhancing its functional characteristics.
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| http://dx.doi.org/10.1016/j.foodchem.2025.146266 | DOI Listing |
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