Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 13, Pages 5965-5970Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf9008789
Keywords
Starch; ozone oxidation; modified starch; oxidized starch
Funding
- Ministry of Science, Technology, and Innovation [05-01-05-SF0347]
- Universiti Sains Malaysia
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The effects of oxidation by ozone gas on some physicochemical and functional 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). Carboxyl and carbonyl contents increased markedly in all starches with increasing OGTs, Oxidation significantly decreased the swelling power of oxidized sago and tapioca starches but increased that of oxidized corn starch. The solubility of tapioca starch decreased and sago starch increased after oxidation. However, there was an insignificant changed in the solubility of oxidized corn starch. Intrinsic viscosity [eta] of all oxidized starches decreased significantly, except for tapioca starch oxidized at 5 min OGT. Pasting properties of the oxidized starches followed different trends as OGTs increased. These results show that under similar conditions of ozone treatment, the extent of starch oxidation varies among different types of starch.
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