Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsion
Food Chemistry: X, ISSN: 2590-1575, Vol: 23, Page: 101701
2024
- 2Citations
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Article Description
Waxy rice starch (St) was modified by pre-OSA esterification reaction followed by ozone treatment. The molecular structure of this modified product (OSA-OSt) was characterized, and the thermal behaviors and its stabilized Pickering emulsion were evaluated. 1 HNMR and XPS results discovered that ozone initially oxidized the hydroxyl groups in the amorphous region of starch (preferentially C2/C3) along with a degree of crosslinking, enhancing the molecular orderliness. This led to an increase in water-holding capability (29.15%) and swelling power (52.8 g/g), and a decrease in solubility (0.35%). TGA, RVA, and DSC indicated that oxidation-induced crosslinking within a brief treatment period enhanced the starch's thermal stability. The structural change enabled the formation of a weak gel structure during the heating process, which displayed high thermal and freeze-thaw stability. The work proves ozone is an effective way of improving the thermal behavior of OSA-starch and its emulsion for subsequent applications in numerous food products.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S2590157524005893; http://dx.doi.org/10.1016/j.fochx.2024.101701; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85199878693&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/39184317; https://linkinghub.elsevier.com/retrieve/pii/S2590157524005893
Elsevier BV
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