1. Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch.
- Author
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Almeida RLJ, Santos NC, Monteiro SS, Monteiro SS, Feitoza JVF, de Almeida Mota MM, da Silva Eduardo R, Sampaio PM, da Costa GA, de Bittencourt Pasquali MA, de Almeida Silva R, Moreira FIN, de Oliveira LM, Dos Santos Pereira T, de Queiroga AXM, and Ribeiro CAC
- Subjects
- Viscosity, Particle Size, Rheology, Hydrolysis, Oryza chemistry, alpha-Amylases chemistry, alpha-Amylases metabolism, Starch chemistry, Starch metabolism, Ozone chemistry, Ozone pharmacology
- Abstract
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., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2025
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