Starch

Engineering

Resistant starch

Cultivar

Biology

Solubility

Enthalpy

Amylose

Botany

Dry bean

Chemical engineering

Food science

Swelling

Modified starch

Amylopectin

Thermodynamics

Physics

Organic chemistry

Crystallography

Chemistry

Crystallinity

Food Chemistry

The effect of dry heat (DH, 130 °C, 1, 3 and 9 h), cold plasma (CP, 40 V, 1, 5 and 10 min) and their combination (D-P) treatment on the structure, physicochemical and digestive properties of red adzuki bean starch were studied. The results showed that DH or CP had slight change in morphology while diffraction pattern of starch was remained. With the extension of treated time of DH and CP, the amylose content, crystallinity, molecular weight, short-range order, the long chain of amylopectin, enthalpy value, swelling power, digestibility were reduced, while gelatinization temperatures, the short chain of amylopectin and solubility were increased. The D-P had deeper modification than the single treatment. The combination of dry heat and cold plasma is a simple and green method to improve the starch structure and enhance starch properties and this modified starch could be implemented to tailor starch to the desired food applications.

The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch