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<p>As a new physical processing technology, radio frequency (RF) has been extensively utilized to enhance food quality. Corn flour-based products often exhibit undesirable processing qualities, including poor viscoelasticity, insufficient flexibility, and coarse texture, which fail to meet consumer expectations for premium flour products. Therefore, this study investigated the potential of RF treatment at different electrode gaps to improve the functional properties of corn flour. In this experiment, different electrode gaps (10, 11, 12, 13, 14 cm) were set up to determine the microstructure, crystalline structure, short-range ordered structure, hydration characteristics, rheological properties and pasting properties of corn flour. CLSM images suggested protein redistribution and possible aggregation. Regarding the crystalline structure, as the electrode gap decreased, the starch crystallinity decreased from 30.81% to 27.76%, while the crystal structure type remained unchanged. Furthermore, RF treatment disrupted the short-range ordered molecular structure of corn flour, resulting in modifications to its functional properties. Specifically, the peak viscosity (PV), trough viscosity (TV), breakdown value (BD), water holding capacity (WHC), oil holding capacity (OHC), and rheological properties exhibited notable increases, whereas the water solubility index (WSI), swelling power (SP), setback value (SB), and pasting temperature (PT) decreased. These findings suggest that RF treatment offers a potentially feasible approach to improve the functional properties of corn flour, including hydration, pasting, and rheological behavior, thereby addressing the limitations of conventional processing methods.</p>

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Radio-Frequency Treatment of Corn Flour: The Effect of Different Electrode Gaps on the Structure and Functional Properties

  • 期刊论文

  • 发表日期：

    2026年7月25日

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  • Xizhen Wang,
  • Jiaqiang Guo,
  • Chenxin Shen,
  • Xingli Liu,
  • Yanyan Zhang,
  • Xifang He,
  • Suyun Li,
  • Hua Zhang

摘要

As a new physical processing technology, radio frequency (RF) has been extensively utilized to enhance food quality. Corn flour-based products often exhibit undesirable processing qualities, including poor viscoelasticity, insufficient flexibility, and coarse texture, which fail to meet consumer expectations for premium flour products. Therefore, this study investigated the potential of RF treatment at different electrode gaps to improve the functional properties of corn flour. In this experiment, different electrode gaps (10, 11, 12, 13, 14 cm) were set up to determine the microstructure, crystalline structure, short-range ordered structure, hydration characteristics, rheological properties and pasting properties of corn flour. CLSM images suggested protein redistribution and possible aggregation. Regarding the crystalline structure, as the electrode gap decreased, the starch crystallinity decreased from 30.81% to 27.76%, while the crystal structure type remained unchanged. Furthermore, RF treatment disrupted the short-range ordered molecular structure of corn flour, resulting in modifications to its functional properties. Specifically, the peak viscosity (PV), trough viscosity (TV), breakdown value (BD), water holding capacity (WHC), oil holding capacity (OHC), and rheological properties exhibited notable increases, whereas the water solubility index (WSI), swelling power (SP), setback value (SB), and pasting temperature (PT) decreased. These findings suggest that RF treatment offers a potentially feasible approach to improve the functional properties of corn flour, including hydration, pasting, and rheological behavior, thereby addressing the limitations of conventional processing methods.