Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsion

Meng Du; Lei Chen; Zia-ud Din; Xinya Liu; Xi Chen; Yuehui Wang; Kun Zhuang; Lijie Zhu; Wenping Ding

Food Chemistry: X (Oct 2024)

Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsion

Meng Du,
Lei Chen,
Zia-ud Din,
Xinya Liu,
Xi Chen,
Yuehui Wang,
Kun Zhuang,
Lijie Zhu,
Wenping Ding

Affiliations

Meng Du: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
Lei Chen: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Corresponding authors at: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.
Zia-ud Din: Department of Microbiology and Biotechnology, Atta ur Rahman School of Applied Biosciences (ASAB), National University of Sciences and Technology (NUST), H-12, Islamabad 44000, Pakistan
Xinya Liu: School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
Xi Chen: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
Yuehui Wang: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China
Kun Zhuang: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
Lijie Zhu: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
Wenping Ding: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Corresponding authors at: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.

Journal volume & issue: Vol. 23
p. 101701

Abstract

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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. 1HNMR 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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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