Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil.
Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil.
Food Chem. 2025 Feb 1;464(Pt 2):141718. doi: 10.1016/j.foodchem.2024.141718. Epub 2024 Oct 19.
Study evaluated the influence of ozonization (O) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25-36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.
研究评估了臭氧化（O）时间与脉冲电场（PEF）联合对豆类淀粉结构改性的影响。O₃的浓度为 0.045 g/L，单独处理 60 分钟（Oz1）和 120 分钟（Oz2），以及与 30 kV/cm（P30）联合处理。羰基含量高于羧基含量，特别是处理时间延长时（Oz2），表明发生了部分氧化。此外，氧化淀粉中直链淀粉和聚合度（DP≥37 和 DP 25-36）水平较高，只有与 PEF 联合处理时才会发生显著变化。主要的形态和结构改性包括团聚体的存在、部分糊化、结晶度降低以及颗粒中 IR1047/1022 的降低。经 PEF+O 处理的氧化淀粉具有更高的溶解度，导致流变学参数值降低，其中 2 小时臭氧化+PEF（Oz2P）的效果最为突出。它可用作益生元、控释剂和无麸质食品的质构改良剂。
