Molecular structure,rheological and thermal characteristics of ozone-oxidized starch |
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Authors: | Hui&ndash Tin Chan,Chiu Peng Leh,Rajeev Bhat,Chandra Senan,Peter A. Williams,Alias A. Karim |
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Affiliation: | 1. Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia;2. Bioresource, Paper & Coatings Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia;3. Glyndwr University, Plas Coch, Mold Road, Wrexham, LL11 2AW North Wales, UK |
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Abstract: | The effects of oxidation by ozone gas on the molecular structure, rheological and thermal properties of starch (corn, sago and tapioca) were investigated. Starch, in dry powder form, was exposed to ozone for 10 min at different ozone generation times (OGTs). Average molecular weight decreased in oxidized corn and sago starches but increased in oxidized tapioca starch. All oxidized starches exhibited non-Newtonian shear-thinning behaviour. Starch viscosity decreased drastically with increasing OGT. Young’s modulus for all oxidized corn and sago starch gels stored for 1 and 7 days at 4 °C increased significantly compared to unmodified starch. No differences were noted in gelatinization temperatures and gelatinization enthalpies of all oxidized starches compared to unmodified starch. Retrogradation enthalpy increased markedly in corn starch after 1 min OGT. These results show that the extent of starch oxidation varies among starches of different botanical origins under similar ozone treatment conditions. |
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Keywords: | Starch Ozone oxidation Modified starch Oxidized starch |
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