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<p>The production of tailor-made modified starches for specific applications is a useful way to leverage the properties of native starches. Currently, modified starches are widely used in the food industry; however, their use can be extended to other areas to diversify the production of biodegradable polymers and biopolymers. Among the methods to modify native starch granules is the use of pulsed electric fields (PEF). This technique allows physical modification of starch granules in a short time without using chemicals. The present research aims to modify rice starch granules using PEF, varying the intensity of the electric field (1, 3, 5, 9, and 11&#xa0;kV/cm) for a long period of time (10&#xa0;min), as well as to understand the effect of PEF on starch granules. To measure the effect of PEF on starch granules, optical microscopy, scanning electron microscopy (SEM), dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and wide-angle X-ray scattering (WAXS) were used. Dynamic light scattering (DLS) analysis revealed that PEF treatment did not significantly alter the size of the starch granules. However, scanning electron microscopy (SEM) showed that granules subjected to PEF exhibited smoother surfaces and fewer angular features compared to the untreated control. Regarding crystallinity, PEF treatment increases the relative crystallinity in all cases from 20.98% for the control sample to values of ≥ 24.57% for the samples treated with PEF, but it does not change type-A crystallinity. As for the findings with FTIR, the PEF treatment did not generate new bands in the spectra. However, it did show an increase in the 1041:1015&#xa0;cm<sup>−1</sup> ratio, as well as an increase in the intensity of the 1041&#xa0;cm⁻<sup>1</sup> and 1003&#xa0;cm⁻<sup>1</sup> bands. Finally, the range of gelatinization temperatures decreased by ≈2.47&#xa0;°C with PEF, showing that PEF can subtly modify starch granules, especially at surface area and crystallinity, and this may be useful in specific processes such as 3D and 4D manufacturing of starch-based composites.</p>

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Modifications of Rice Starch Produced by Pulsed Electric Fields (PEF): Granular Size, Structure, and Gelatinization Temperature

  • 期刊论文

  • 发表日期：

    2025年12月6日

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  • Diana Maricruz Pérez-Santos,
  • Blanca Marisol Martínez-Domínguez,
  • Nimrod Vázquez,
  • Cesar Augusto Limones-Pozos,
  • Ignacio Villanueva-Martínez,
  • Gonzalo Velázquez,
  • Perla Elvia García-Casillas,
  • Ana Laura Martínez-Hernández,
  • Carlos Velasco-Santos

摘要

The production of tailor-made modified starches for specific applications is a useful way to leverage the properties of native starches. Currently, modified starches are widely used in the food industry; however, their use can be extended to other areas to diversify the production of biodegradable polymers and biopolymers. Among the methods to modify native starch granules is the use of pulsed electric fields (PEF). This technique allows physical modification of starch granules in a short time without using chemicals. The present research aims to modify rice starch granules using PEF, varying the intensity of the electric field (1, 3, 5, 9, and 11 kV/cm) for a long period of time (10 min), as well as to understand the effect of PEF on starch granules. To measure the effect of PEF on starch granules, optical microscopy, scanning electron microscopy (SEM), dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and wide-angle X-ray scattering (WAXS) were used. Dynamic light scattering (DLS) analysis revealed that PEF treatment did not significantly alter the size of the starch granules. However, scanning electron microscopy (SEM) showed that granules subjected to PEF exhibited smoother surfaces and fewer angular features compared to the untreated control. Regarding crystallinity, PEF treatment increases the relative crystallinity in all cases from 20.98% for the control sample to values of ≥ 24.57% for the samples treated with PEF, but it does not change type-A crystallinity. As for the findings with FTIR, the PEF treatment did not generate new bands in the spectra. However, it did show an increase in the 1041:1015 cm−1 ratio, as well as an increase in the intensity of the 1041 cm⁻1 and 1003 cm⁻1 bands. Finally, the range of gelatinization temperatures decreased by ≈2.47 °C with PEF, showing that PEF can subtly modify starch granules, especially at surface area and crystallinity, and this may be useful in specific processes such as 3D and 4D manufacturing of starch-based composites.