Almeida Raphael Lucas Jacinto, Santos Newton Carlos, Monteiro Shênia Santos, Monteiro Shirley Santos, Feitoza João Vítor Fonseca, de Almeida Mota Mércia Mélo, da Silva Eduardo Raphael, Sampaio Patrícia Marinho, da Costa Gilsandro Alves, de Bittencourt Pasquali Matheus Augusto, de Almeida Silva Rebeca, Moreira Flávia Izabely Nunes, de Oliveira Lyandra Maria, Dos Santos Pereira Tamires, de Queiroga Artur Xavier Mesquita, Ribeiro Celene Ataíde Cordeiro
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 15;465(Pt 2):142145. doi: 10.1016/j.foodchem.2024.142145. Epub 2024 Nov 19.
The objective was to evaluate the synergistic effect of ozonization and α-amylase on modifying the microstructure and paste properties of starch, using 0.00042 g of ozone/100 g of buffer for various durations. Enzymatic susceptibility was increased, achieving maximum values of 12.73 % with an 11.42 % increase in crystallinity and an average particle size of 10.12 μm for 90 min treated japonica rice starch (JR90). The granules exhibited a polyhedral shape and, with increased intensity of combined treatments, formed clusters and lost their original geometry. Apparent viscosity, rheological, and textural parameters were reduced due to the more efficient action of α-amylase on ozonized starch, as confirmed by the low gelatinization enthalpy value (7.61 J/g). Ozone proved effective in opening starch chains, partially gelatinizing granules, homogenizing the enzymatic medium, and increasing the hydrolysis rate of α-amylase in japonica rice starch.
目的是评估臭氧处理和α-淀粉酶对淀粉微观结构和糊化特性的协同作用，使用0.00042克臭氧/100克缓冲液处理不同时长。酶敏感性增强，经90分钟处理的粳稻淀粉（JR90）的酶敏感性最高达到12.73%，结晶度增加11.42%，平均粒径为10.12μm。颗粒呈现多面体形状，随着联合处理强度的增加，颗粒形成聚集体并失去其原始几何形状。由于α-淀粉酶对臭氧处理淀粉的作用更有效，表观粘度、流变学和质地参数降低，低糊化焓值（7.61焦耳/克）证实了这一点。臭氧被证明能有效打开淀粉链，使颗粒部分糊化，使酶介质均匀化，并提高粳稻淀粉中α-淀粉酶的水解速率。
