Vanier Nathan Levien, El Halal Shanise Lisie Mello, Dias Alvaro Renato Guerra, da Rosa Zavareze Elessandra
Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
Food Chem. 2017 Apr 15;221:1546-1559. doi: 10.1016/j.foodchem.2016.10.138. Epub 2016 Oct 31.
During oxidation, the hydroxyl groups of starch molecules are first oxidized to carbonyl groups, then to carboxyl groups. The contents of the carbonyl and carboxyl groups in a starch molecule therefore indicate the extent of starch oxidation. The mechanisms of starch oxidation with different oxidizing agents, including sodium hypochlorite, hydrogen peroxide, ozone and sodium periodate, are described in this review. The effects of these oxidizing agents on the molecular, physicochemical, thermal, pasting and morphological properties of starch are described as well. In addition, the main industrial applications of oxidized starches are presented. The present review is important for understanding the effects of oxidation on starch properties, and this information may facilitate the development of novel oxidized starches for both food and non-food applications.
在氧化过程中，淀粉分子的羟基首先被氧化成羰基，然后再氧化成羧基。因此，淀粉分子中羰基和羧基的含量表明了淀粉的氧化程度。本文综述了包括次氯酸钠、过氧化氢、臭氧和高碘酸钠在内的不同氧化剂对淀粉进行氧化的作用机制。还描述了这些氧化剂对淀粉的分子、物理化学、热学、糊化和形态学性质的影响。此外，还介绍了氧化淀粉的主要工业应用。本综述对于理解氧化对淀粉性质的影响具有重要意义，这些信息可能有助于开发用于食品和非食品应用的新型氧化淀粉。
