Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Pieracicaba, SP, Brazil.
Department of Food Science and Technology (FST), College of Food, Agricultural, and Environmental Sciences (CFAES), The Ohio State University (OSU), Columbus, OH 43210-1007, USA.
Int J Biol Macromol. 2019 Oct 15;139:63-74. doi: 10.1016/j.ijbiomac.2019.07.161. Epub 2019 Jul 29.
In this work, maize starch was modified using ultrasound (US) and ozone (O) treatments, each one alone and also in combination. The starch molecular structure, granule characteristics and properties were evaluated. The US treatment alone did not show influence on the starch physical characteristics. On the other hand, the O treatment, alone or in combination with US, led to significant changes on starch molecules by increasing carbonyl and carboxyl groups and the apparent amylose content, while decreasing pH and the starch molecular size distribution. The granules' particle size distribution (PSD), their morphology and crystallinity were not affected by any of the treatments. Regarding the starch properties, water absorption index (WAI), water solubility index (WSI), pasting properties and gel strength were clearly more affected by the ozone treatment as compared with the ultrasound treatment. However, the paste clarity was significant higher when the combined treatments were applied, especially when US was used before O. These results are prompting the hypothesis that the US treatment improved the subsequent action of O.
在这项工作中，采用超声（US）和臭氧（O）处理单独或联合对玉米淀粉进行了改性。评估了淀粉的分子结构、颗粒特性和性能。单独的 US 处理对淀粉的物理特性没有影响。另一方面，O 处理，单独或与 US 联合处理，通过增加羰基和羧基基团以及表观直链淀粉含量，同时降低 pH 值和淀粉分子大小分布，显著改变了淀粉分子。颗粒的粒度分布（PSD）、形态和结晶度不受任何处理的影响。就淀粉性质而言，与超声处理相比，水吸收指数（WAI）、水溶性指数（WSI）、糊化特性和凝胶强度明显更容易受到臭氧处理的影响。然而，当应用联合处理时，糊的透明度显著提高，尤其是当 US 在 O 之前使用时。这些结果促使人们假设 US 处理改善了 O 的后续作用。
