Li Wanhe, Liang Chen, Liang Zirong, Huang Xiaohua, Hu Huayu, Huang Zuqiang, Gan Tao, Zhang Yanjuan
School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China.
School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of New Low-carbon Green Chemical Technology, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China.
Food Chem. 2025 May 1;473:143063. doi: 10.1016/j.foodchem.2025.143063. Epub 2025 Jan 27.
The preparation of food-grade oxidized starch with eco-friendly ozone (O) as oxidant is limited by low mass transfer and reaction efficiency. This study proposed a porous spontaneously polarized ceramic-reinforced O micro-nano bubbles (PSPC-OMNB) technology to prepare oxidized cassava starch (PSPC-OMCS). Meanwhile, reaction uniformity, physicochemical properties, and formation mechanisms were emphasized for comprehensive investigation. PSPC-OMNB enhanced starch oxidation by improving mass transfer and activating reactive sites in molecular chains. PSPC-OMCS with superior oxidation uniformity exhibited favorable physicochemical properties. The oxidation mechanism illustrates that local electric field of PSPC-OMNB enhanced O adsorption-decomposition to generate hydroxyl radicals and simultaneously diminished hydrogen bonding of HO to form small water clusters, which effectively promoted uniform distribution of oxidized groups in the C, C, and C sites along starch molecular chains. This study proposes great promise for achieving reaction uniformity in efficient oxidation of starch.
以环保型臭氧（O）作为氧化剂制备食品级氧化淀粉，受到传质效率低和反应效率的限制。本研究提出了一种多孔自发极化陶瓷增强臭氧微纳米气泡（PSPC - OMNB）技术来制备氧化木薯淀粉（PSPC - OMCS）。同时，重点研究了反应均匀性、理化性质及形成机制。PSPC - OMNB通过改善传质和活化分子链中的反应位点来增强淀粉氧化。具有优异氧化均匀性的PSPC - OMCS展现出良好的理化性质。氧化机理表明，PSPC - OMNB的局部电场增强了O的吸附分解以产生羟基自由基，同时减少了HO的氢键作用以形成小水团簇，这有效地促进了氧化基团沿淀粉分子链在C、C和C位点的均匀分布。本研究为在淀粉高效氧化中实现反应均匀性提供了广阔前景。
