Effect of Oat β-Glucan Combined with Plasma Treatment on Physicochemical Properties of Maize Starch
In this paper,the effect of oat β-glucan (OG) on the physicochemical properties of maize starch (MS) and the effect of plasma combined with OG on the structure and properties of MS are studied. A rapid visco analyser is used to prepare a blend system of OG and MS,and the gelatinization,rheological and digestion properties of the blend system are measured. The research results indicate that OG can significantly decrease the viscosity of the blend system,inhibit the short-term regeneration of MS,lower the viscoelasticity of MS,and make the particle size of gelatinized MS smaller,and it will not covalently bind with MS,resulting in a decrease in the relative crystallinity of the blend system. In addition,OG can significantly increase the resistant starch content of the blend system and reduce the digestibility of the blend system. The synergistic effect of plasma treatment water and OG can significantly improve the structure and properties of MS. This study has enriched the modification methods of starch and provided a theoretical basis for the application of OG and plasma technology in the research,development and production of starch-based hypoglycemic foods.
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