Influence of the induced Na/Cl ionic polarization effects on multi-scale structures of maize starch during radio frequency heating.

Structural modification/unfolding of starch molecules can be improved by radio frequency (RF) treatment. This necessitates a better understanding of its action mechanism through rapid heating and dipolar/ionic molecular vibration effects. Native maize starch (NS) was subjected to RF heating in a NaCl solution to five target temperatures, and its effect on structural modifications was evaluated. Results showed that the conductivity, particle size distribution and zeta potential of RF heated starch increased with increasing temperature. RF energy had a significant effect on the vibration intensity of other skeleton modes. No new chemical bonds/groups were formed in the starch even though there was the effect of sodium/chloride ions with the added vibration intensity of the ions and the dipolar rotation movements resulted in changes in the disordered and/or ordered structures. The RF treatment at 70 °C had the highest energy (10.4 kJ) of inter-strand hydrogen bond, crystallinity (36.6 %) and trough viscosity (2480 cp), but had the lowest crystallite dimension (13.7 nm), full width at half maximum (14.4) of peak at 480 cm, and breakdown (534 cp) and setback (784 cp) viscosities based on X-ray diffraction, Fourier transform infrared, and Raman and rapid viscos analyzer observations.