Food Biopolymer Science Research Group, School of Industrial Technology, Universiti Sains Malaysia (USM), Malaysia; Chemistry Department, The Federal University of Technology, Akure, Nigeria.
Food Chem. 2013 Nov 15;141(2):1416-23. doi: 10.1016/j.foodchem.2013.04.080. Epub 2013 May 3.
Ozone-oxidised starches were prepared from the native starches isolated from white and red cocoyam, and white and yellow yam cultivars. The native and oxidised starches were evaluated for functional, thermal and molecular properties. The correlations between the amount of reacted ozone and carbonyl and carboxyl contents of the starches were positive, as ozone generation time (OGT) increased. Significant differences were obtained in terms of swelling power, solubility, pasting properties and textural properties of the native starches upon oxidation. The DSC data showed lower transition temperatures and enthalpies for retrograded gels compared to the gelatinized gels of the same starch types. The native starches showed CB-type XRD patterns while the oxidised starches resembled the CA-type pattern. As amylose content increased, amylopectin contents of the starches decreased upon oxidation. Similarly, an increase in Mw values were observed with a corresponding decrease in Mn values upon oxidation.
臭氧氧化淀粉是由从白、红芋艿和白、黄山药品种中分离出的天然淀粉制备的。对天然淀粉和氧化淀粉的功能、热和分子性质进行了评价。随着臭氧生成时间（OGT）的增加，反应臭氧的量与淀粉的羰基和羧基含量之间呈正相关。氧化后，天然淀粉的膨胀能力、溶解度、糊化特性和质构特性有显著差异。DSC 数据表明，与相同淀粉类型的糊化凝胶相比，回凝凝胶的转变温度和焓较低。天然淀粉呈现 CB 型 XRD 图谱，而氧化淀粉类似于 CA 型图谱。随着直链淀粉含量的增加，氧化后淀粉的支链淀粉含量降低。同样，随着氧化，Mw 值增加，Mn 值相应降低。
