Abstract:
:Ozone is a more powerful oxidant than common oxidising agents, such as sodium hypochlorite and hydrogen peroxide. It is considered as a safer starch modification method for both consumers and the environment. However, few studies have investigated the changes in starch properties associated with ozone treatment, particularly when applied in aqueous solution. This work aimed to evaluate the carbonyl and carboxyl contents, the X-ray diffraction patterns, the spectrum profiles of Fourier transform infrared spectroscopy, the pasting properties and the surface morphology of ozone-oxidised cassava starch during 60 min under different pH (3.5, 6.5 and 9.5) at 25°C. The pH 6.5 and 9.5 seemed to favour the cross-linking between the depolymerised starch molecules during ozonation. The pH 3.5 was more effective in reducing the peak viscosity, breakdown, setback and final viscosity of cassava starch during ozonation in aqueous solution. No differences in the granule surface morphology were observed in the ozone-treated cassava starches compared to native starch.
journal_name
Food Chemjournal_title
Food chemistryauthors
Klein B,Vanier NL,Moomand K,Pinto VZ,Colussi R,da Rosa Zavareze E,Dias ARdoi
10.1016/j.foodchem.2014.01.058subject
Has Abstractpub_date
2014-07-15 00:00:00pages
167-73eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00079-Xjournal_volume
155pub_type
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