Effect of pulsed electric fields treatment on the nanostructure of esterified potato starch and their potential glycemic digestibility

Pulsed electric fields (PEF) are a technique widely used to improve the sterilization efficiency and help modify macromolecules. The present paper evaluates the potential applications of chemically modified potato starch molecules assisted by PEF process. Based on the investigation of the nanostructure and crystalline texture, the effect of PEF acted on esterificated starch macromolecules is proposed to explain these changes occurred to properties. The results have also demonstrated that the PEF treatment applied on esterification did promote the digestibility and emulsification stability of the product. Through the PEF treatment shows high potentials to be applied with esterification at an industrial level to enhance the reaction efficiency and to obtain novel products with better glycemic digestibility and emulsion stability.