Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour
Issued Date
2023-10-01
Resource Type
eISSN
20734360
Scopus ID
2-s2.0-85175334757
Journal Title
Polymers
Volume
15
Issue
20
Rights Holder(s)
SCOPUS
Bibliographic Citation
Polymers Vol.15 No.20 (2023)
Suggested Citation
Achayuthakan P., Wongsagonsup R., Sriprablom J., Suphantharika M., Intra P. Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour. Polymers Vol.15 No.20 (2023). doi:10.3390/polym15204087 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/90958
Title
Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour
Other Contributor(s)
Abstract
The effect of pulsed electric field (PEF) treatment depends mainly on the electric field strength and treatment time. In this study, wheat flour–water suspensions were treated with PEF at an electric field strength of 3 kV/cm for 0 to 1400 pulses to obtain a specific energy input of 0 to 656 kJ/kg. The effect of PEF on the removal or unfolding of proteins from the starch surface, digestibility, starch granule structure, and physicochemical properties of wheat flour was studied. The removal of proteins from the surface and the damage to the internal structure of wheat starch granules after PEF treatment was detected by confocal laser scanning microscopy (CLSM) and FTIR. The damage of the PEF-treated wheat starch granules was observed by scanning electron microscopy (SEM). From CLSM results, penetration of dextran (Mw 10,000 Da) into starch granules of wheat flour was dependent on the energy input of PEF. The high the energy input showed the intense penetration of the biopolymer. The benefits of the accessibility of biopolymer in starch granules are to increase enzyme digestion, especially rapidly digestible starch (RDS). The RDS of wheat flour treated with PEF at 656 kJ/kg was 41.72%, whereas the RDS of wheat flour control was 27.59%.