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<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&#xa0;kV and 0.8&#xa0;A for 3, 6, and 9&#xa0;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&#xa0;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>

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

  • 期刊论文

  • 发表日期：

    2025年4月30日

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  • 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

摘要

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.