Effect of deproteinization on degree of oxidation of ozonated starch

Chan, Hui–Tin; Ariffin, Fazilah; Bhat, Rajeev; Leh, Cheu Peng; Karim, A.A.

doi:10.1016/j.foodhyd.2011.03.006

Cited by 32 publications

(18 citation statements)

References 15 publications

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“…The higher extent of carboxyl content indicates that the oxidation occurred more extensively. Current finding in the extent of carboxyl content was similar to the ozonated starches from corn, potato, and sago (ranging from 0.14% to 0.28%) which had been deproteinized prior to ozonation …”

Section: Resultssupporting

confidence: 64%

Gaseous Ozonation at Low Concentration Modifies Functional, Pasting, and Thermal Properties of Arrowroot Starch (Maranta arundinaceae)

et al. 2020

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Gaseous ozone at 13 parts per million (ppm) is applied repeatedly (10-30 cycles) to oxidize dry arrowroot starch. The ozonation increases carboxyl content of the starch by 0.13-0.52%. The starch granule surface becomes rougher and it exhibits a presence of fissure particularly at 30 cycles. Crystallinity decreases with the increase of ozonation cycle but the A-type pattern of the native starch remains unchanged. Swelling volume, solubility, water absorption capacity, and gel strength of the native starch increases following ozonation particularly at 30 cycles. Freeze-thaw stability is also augmented as indicated by a decrease in syneresis. The ozonation at 10, 20 and 30 cycles remarkably decreases the syneresis of native starch (5.24%) to 0.02%, 0.002% and 0.001% respectively. No effect of ozonation on pasting point is observed but an increase of values of the other pasting properties is noted. Regarding thermal properties, the ozonation increases T 0 of the arrowroot starch. The decrease in T, along with the increase in H of the ozonated starch, suggests that the ozonation leads to the formation of more homogenous and stronger crystallites. Overall, the effectiveness of gaseous ozonation at low concentration on modifying starch properties is dependent on the number of ozonation cycles.

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Section: Resultssupporting

confidence: 64%

Gaseous Ozonation at Low Concentration Modifies Functional, Pasting, and Thermal Properties of Arrowroot Starch (Maranta arundinaceae)

et al. 2020

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“…Compared with untreated waxy rice starch, both the pasting temperature (T p ) and the enthalpy of waxy rice starch were significantly decreased. The different performance of waxy rice flour and waxy rice starch in gelatinisation might be attributed to the protection of protein surrounding starch granules, which hindered the starch from oxidation (Chan et al, 2012).…”

Section: Effect Of Ozone Treatment On Thermal Properties Of Waxy Ricementioning

confidence: 99%

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

Ding

Wang

Wei

et al. 2014

Int J of Food Sci Tech

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Summary The effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch was investigated. Results showed that ozone treatment increased the pasting viscosity of waxy rice flour. Compared with untreated waxy rice flour, the peak viscosities of waxy rice flour for 0.5, 1 and 2 h of ozone treatments were increased by 27.4%, 32.8% and 45.5%, respectively. The alpha‐amylase in waxy rice flour was inactivated during the treatment. The gelatinisation temperature and enthalpy of waxy rice flour were kept unchanged after the treatment. For waxy rice starch, pasting viscosity, swelling power and molecular weight were increased after 0.5 h of treatment, but decreased as treatment time extended. The ozone treatment decreased gelatinisation temperature and enthalpy of waxy rice starch.

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“…Ozone is a powerful oxidising agent and does not leave any residues in food products after ozonation as it quickly decomposes to oxygen (Chan et al. , 2012).…”

Section: Introductionmentioning

confidence: 99%

“…, 2006). Oxidised starches are widely used in the food industry for their low viscosities at high concentrations as well as for their good binding and film forming properties (Chan et al. , 2012).…”

Section: Introductionmentioning

confidence: 99%

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Ozonation of corn and potato starch in aqueous solution: effects on the thermal, pasting and structural properties

Çatal

İbanoğlu²

2012

Int J of Food Sci Tech

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Starch-water suspensions were exposed to ozone gas for 1 h at 5°C. The concentration of dissolved ozone gas in the suspension was kept at 4.2 mg ozone ⁄ L )1 water. Polarised light and scanning electron microscope (SEM) were used to examine the birefringence and surface characteristics of the samples, respectively. A differential scanning calorimeter (DSC) was used to measure the gelatinisation properties, while a rapid visco analyser (RVA) was used to examine pasting properties. The structure of corn and potato starch showed very little change after treatment with ozonated water. The DSC gelatinisation temperatures (i.e. onset, peak and conclusion) of starch samples increased as a result of ozonation. However, a decrease in gelatinisation enthalpies was observed for ozonated starch samples. A dramatic decrease in the RVA viscosities of ozonated starch samples was observed after ozonation, which are explained by the partial cleavage of the glycosidic linkages in the starch granules during ozonation.

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Effect of deproteinization on degree of oxidation of ozonated starch

Cited by 32 publications

References 15 publications

Gaseous Ozonation at Low Concentration Modifies Functional, Pasting, and Thermal Properties of Arrowroot Starch (Maranta arundinaceae)

Gaseous Ozonation at Low Concentration Modifies Functional, Pasting, and Thermal Properties of Arrowroot Starch (Maranta arundinaceae)

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

Ozonation of corn and potato starch in aqueous solution: effects on the thermal, pasting and structural properties

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