Molecular structure, rheological and thermal characteristics of ozone-oxidized starch

被引：114

作者：

Chan, Hui-Tin ^{[1
]}

Leh, Chiu Peng ^{[2
]}

Bhat, Rajeev ^{[1
]}

Senan, Chandra ^{[3
]}

Williams, Peter A. ^{[3
]}

Karim, Alias A. ^{[1
]}

机构：

[1] Univ Sains Malaysia, Food Biopolymer Res Grp, Food Technol Div, Sch Ind Technol, Minden 11800, Penang, Malaysia

[2] Univ Sains Malaysia, Bioresource Paper & Coatings Div, Sch Ind Technol, Minden 11800, Penang, Malaysia

[3] Glyndwr Univ, Wrexham LL11 2AW, North Wales, Wales

来源：

FOOD CHEMISTRY | 2011年 / 126卷 / 03期

关键词：

Starch; Ozone oxidation; Modified starch; Oxidized starch; PHYSICOCHEMICAL PROPERTIES; CORN STARCHES; FUNCTIONAL-PROPERTIES; RETROGRADATION; HYPOCHLORITE; AMYLOSE;

D O I：

10.1016/j.foodchem.2010.11.113

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of oxidation by ozone gas on the molecular structure, rheological and thermal properties of starch (corn, sago and tapioca) were investigated. Starch, in dry powder form, was exposed to ozone for 10 min at different ozone generation times (OGTs). Average molecular weight decreased in oxidized corn and sago starches but increased in oxidized tapioca starch. All oxidized starches exhibited non-Newtonian shear-thinning behaviour. Starch viscosity decreased drastically with increasing OGT. Young's modulus for all oxidized corn and sago starch gels stored for 1 and 7 days at 4 degrees C increased significantly compared to unmodified starch. No differences were noted in gelatinization temperatures and gelatinization enthalpies of all oxidized starches compared to unmodified starch. Retrogradation enthalpy increased markedly in corn starch after 1 min OGT. These results show that the extent of starch oxidation varies among starches of different botanical origins under similar ozone treatment conditions. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1019 / 1024

页数：6

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