To realize non-contact electric field starch treatment, a multistage continuous-flow induced electric field (IEF) was utilized to assist the acidolysis of corn starch. It was found that the method could accelerate the acidolysis rate of corn starch, and the reducing sugar content and electrical conductivity in the medium increased with the stage of the series electric field cavity increased. Reducing sugar content reached 1.154 g/L with 16-stage IEF treatment and electrical conductivity was enhanced by 49.62% compared with the control. After treatment, the solubility of corn starch significantly rose, and swelling power was slightly decreased. The peak temperature of gelatinization was improved, and gelatinization enthalpy fluctuated, with the maximum reaching 14.66 J/g. Chemical composition and crystal type of corn starch after acid hydrolysis did not change, but relative crystallinity and the ratio of 1 045/1 018 increased, with the highest relative crystallinity reaching 30.23%. Scanning electron microscopy results demonstrated that holes and cracks appeared on the surface of corn starch particles, and incremental electric field stages led to more serious damage to starch. Changes in corn starch properties might be caused by an acidolysis reaction and the non-thermal effect of an electric field on the surface of starch particles. This study is expected to provide an important basis for the application of new electric field processing technology in starch modification.
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