AI Article Synopsis
- Waxy rice starch was modified through a two-step process involving pre-OSA esterification and ozone treatment, resulting in a product called OSA-OSt, which was thoroughly characterized for its molecular structure and thermal behavior.
- The ozone treatment oxidized specific hydroxyl groups in the starch, enhancing its molecular order and leading to significant improvements in water-holding capacity and swelling power, while reducing its solubility.
- The study found that the brief ozone treatment increased thermal stability and allowed the modified starch to form a weak gel structure, which exhibited excellent stability under heating and freeze-thaw conditions, making it useful for various food applications.
Article Abstract
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. 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.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11342896 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101701 | DOI Listing |
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