Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-04-30 DOI:10.1007/s11483-025-09966-7

Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Shênia Santos Monteiro, João Vítor Fonseca Feitoza, Jessica Renaly Fernandes Morais, Raphael da Silva Eduardo, André Miranda da Silva, Cecilia Elisa Sousa Muniz, Matheus Augusto de Bittencourt Pasquali, Mércia Mélo de Almeida Mota, Gabriel Monteiro da Silva, Rebeca de Almeida Silva, Eliane de Sousa Costa, Artur Xavier Mesquita de Queiroga, Gilsandro Alves da Costa

{"title":"Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)","authors":"Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Shênia Santos Monteiro, João Vítor Fonseca Feitoza, Jessica Renaly Fernandes Morais, Raphael da Silva Eduardo, André Miranda da Silva, Cecilia Elisa Sousa Muniz, Matheus Augusto de Bittencourt Pasquali, Mércia Mélo de Almeida Mota, Gabriel Monteiro da Silva, Rebeca de Almeida Silva, Eliane de Sousa Costa, Artur Xavier Mesquita de Queiroga, Gilsandro Alves da Costa","doi":"10.1007/s11483-025-09966-7","DOIUrl":null,"url":null,"abstract":"<div><p>This study evaluated the effect of cold plasma (CP) treatment time on the enzymatic susceptibility and physicochemical, morphostructural, thermal, and rheological properties of chickpea starch. Treatments were applied at 14 kV and 0.8 A for 3, 6, and 9 min (CP3, CP6, CP9). CP treatment significantly increased slowly digestible starch (up to 33.15%) and resistant starch (up to 54.14%), especially after prolonged exposure (CP9). Structural changes included reduced amylose content (29.42%) and relative crystallinity (24.02%), with no alteration in the type C crystallinity pattern or molecular order. The average particle size increased with treatment time, contributing to higher viscosity and more pronounced pseudoplastic behavior. Gelatinization temperatures were significantly reduced, particularly in CP6 and CP9, indicating lower thermal stability. Solubility increased in CP3 (4.33%) and CP6 (4.51%), suggesting disruption of starch granule integrity. CP9 also showed decreased enthalpy of gelatinization (5.53 J/g), consistent with partial molecular disorganization. Overall, CP proved to be an effective non-thermal technology to modify chickpea starch by enhancing its functional properties, making it suitable for low-glycemic and thickening food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09966-7","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study evaluated the effect of cold plasma (CP) treatment time on the enzymatic susceptibility and physicochemical, morphostructural, thermal, and rheological properties of chickpea starch. Treatments were applied at 14 kV and 0.8 A for 3, 6, and 9 min (CP3, CP6, CP9). CP treatment significantly increased slowly digestible starch (up to 33.15%) and resistant starch (up to 54.14%), especially after prolonged exposure (CP9). Structural changes included reduced amylose content (29.42%) and relative crystallinity (24.02%), with no alteration in the type C crystallinity pattern or molecular order. The average particle size increased with treatment time, contributing to higher viscosity and more pronounced pseudoplastic behavior. Gelatinization temperatures were significantly reduced, particularly in CP6 and CP9, indicating lower thermal stability. Solubility increased in CP3 (4.33%) and CP6 (4.51%), suggesting disruption of starch granule integrity. CP9 also showed decreased enthalpy of gelatinization (5.53 J/g), consistent with partial molecular disorganization. Overall, CP proved to be an effective non-thermal technology to modify chickpea starch by enhancing its functional properties, making it suitable for low-glycemic and thickening food applications.

查看原文本刊更多论文

冷等离子体强度对鹰嘴豆淀粉酶敏感性、理化、形态结构、热学和流变性质的影响

研究了冷等离子体（CP）处理时间对鹰嘴豆淀粉的酶敏感性、理化、形态结构、热学和流变性能的影响。在14 kV和0.8 A下处理3、6和9 min （CP3、CP6、CP9）。CP处理显著增加了慢消化淀粉（高达33.15%）和抗性淀粉（高达54.14%），特别是长时间暴露后（CP9）。结构变化包括直链淀粉含量降低（29.42%）和相对结晶度降低（24.02%），而C型结晶度模式和分子顺序没有改变。随着处理时间的延长，平均粒径增大，导致粘度增大，假塑性行为更加明显。糊化温度显著降低，特别是在CP6和CP9中，表明较低的热稳定性。CP3（4.33%）和CP6（4.51%）的溶解度增加，表明淀粉颗粒完整性被破坏。CP9的糊化焓降低（5.53 J/g），与部分分子失组织一致。总的来说，CP是一种有效的非热技术，可以通过增强鹰嘴豆淀粉的功能特性来改性鹰嘴豆淀粉，使其适合低血糖和增稠食品应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.