Abstract：
The inherent side effects of the physico-chemical properties of native starches often severely limit their use in food and non-food industries. Plasma is a non-thermal technology that allows rapid improvement of functional properties. This review provides a comprehensive summary of the sources and mechanisms of action of cold plasma and assesses its effects on starch morphology, crystal structure, molecular chain structure and physicochemical properties. The complex relationship between structure and function of plasma-treated starch is also explored. Potential applications of plasma-modified starch are also discussed in detail. The outcome of the modification process is influenced by factors such as starch type and concentration, plasma source, intensity and duration. The properties of starch can be effectively optimised using plasma technology. Plasma-based technologies therefore have the potential to modify starch to create a range of functionalities to meet the growing market demand for clean label ingredients.
摘要：
天然淀粉的物理化学性质的固有副作用通常严重限制其在食品和非食品工业中的使用。等离子体是一种非热技术，可以快速改善功能特性。这篇综述提供了冷血浆的来源和作用机制的全面总结，并评估了其对淀粉形态的影响。晶体结构,分子链结构和理化性质。还探讨了等离子体处理淀粉的结构与功能之间的复杂关系。还详细讨论了等离子体改性淀粉的潜在应用。改性过程的结果受淀粉类型和浓度等因素的影响，等离子体源,强度和持续时间。使用等离子体技术可以有效地优化淀粉的性质。因此，基于等离子体的技术具有改性淀粉以产生一系列功能的潜力，以满足对清洁标签成分日益增长的市场需求。
