Effect of plasma-activated water on the formation of wheat starch-lauric acid-β-lactoglobulin ternary complexes during extrusion

The effect of plasma-activated water (PAW) on the formation of the wheat starch (WS)-lauric acid-β-lactoglobulin ternary complexes by extrusion was investigated. PAW improved the amylose content of extruded WS from 23.31 % to 27.62 %. PAW60 (plasma treatment of water for 60 s) was most effective in promoting the formation of ternary complexes, which exhibited the highest complexing index (50.88 %), and the best crystalline and short-range ordered structure. Additionally, they also showed the highest enthalpy (3.46 J/g), viscosity, and resistant starch content (18.59 %), and the worst swelling power (5.27 g/g), solubility (2.98 %), and gel structure (lowest tan δ). The promotion effect of PAW120 and PAW180 (plasma treatment of water for 120 and 180 s) was not as effective as PAW60, due to the production of shorter amylose chains induced by PAW generated from excessive plasma treatment. Notably, PAW60, PAW120, and PAW180 were better than PAW0 in facilitating the fabrication of ternary complexes, and principal component analysis also verified that PAW could significantly affect the generation and features of these complexes during extrusion. This study provides an emerging technique to regulate the generation and features of starch-lipid-protein complexes.